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Actually pectin is available all year round in the supermarket.

Indeed, and I always have some in just in case I come a cropper. But I prefer to use apples for three reasons. One, it adds a sharpness to preserves that would otherwise be on the sweet side, two, it actually enhances flavour, and three, not adding extra liquid makes things easier to set.
 

TVC

Guest
Vignoles, Ravat 51, even better for my area here, according to agricultural agent.
Strange as it turns out, but large parts of Southern Englad are great for viniculture, it's just a shame that we spent most of the last 1000 years growing cereal crops instead of importing them. But thankfully this has changed, so leaving our farmers with no choice but to plant a long yealding, tempremental crop open to the vaguaries of public taste.
 
I did run across this a while ago (on the radio probably) that the geology in the south of the UK is the same as that of the Champagne region of France.
 

Hill Wimp

Fair weathered,fair minded but easily persuaded.
I did run across this a while ago (on the radio probably) that the geology in the south of the UK is the same as that of the Champagne region of France.
It is,which is why the vineyards along the Kent and Sussex border do so well at making sparkling wines and why the French are investing heavily in the land around there. Either that or it's a stealth invasion.
 
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