Tea? (Part 1)
- Thread starter LordoftheTeapot
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wafflycat
New Member
- Location
- middle of Norfolk
Morning all!!
aJohnson
Senior Member
- Location
- Bury, Manchester
Good morning wafflycat.
wafflycat
New Member
- Location
- middle of Norfolk
I'm just off to feed the hens & clean out the henhouse, after taking care of the breakfast needs of the felines. Mr WC is still in TheLandOfSnore, as is WCMnr. I think I may make some plum jam today.
aJohnson
Senior Member
- Location
- Bury, Manchester
Just come back from a nice ride, about to have the second tea of the day.
wafflycat
New Member
- Location
- middle of Norfolk
I'm having a break from jam-making. Having a cauldron of plum jam on the hob and having to keep doors & windows closed to keep out the wasps makes the kitchen and jam-making hot work. I am melting.
scots_lass
Senior Member
- Location
- Small village in Fife
Send some of your warmth up here please. Tis wet and very cold here in Scotland. Have just put the heating on!
wafflycat
New Member
- Location
- middle of Norfolk
Right! The jam seems to have reached a setting point. So it is now bottle in sterile jam jars. Waiting for it to cool a bit before putting the lids on the jars.
- Location
- Next door to Mr Benn at No 54
Would you like to send/pm me your recipe for plum jam please. I have four plum trees at the end of my garden laden with damson plums. 
Do you use special sugar, with pectin, or ordinary sugar?
Someone told me today, that plums should be frozen without the stones, but I find it easier to cut the stone out of partly defrosted stones than to cut them out of fresh ones.
Do you use special sugar, with pectin, or ordinary sugar?
Someone told me today, that plums should be frozen without the stones, but I find it easier to cut the stone out of partly defrosted stones than to cut them out of fresh ones.
Chuffy
Veteran
- Location
- On the banks of the Exe
We blew it this year with the damsons. Loads on the tree and very tasty, but we left it too late to get up the ladder and harvest them. 
I'm having a preserving frenzy this year though and have so far bottled some damsons in cheap brandy, two jars of pickled onions and a jar of oven-dried tomatoes with a second rack currently in the oven. The excess beans are going straight into the freezer, the haricot beans will be dried and stored once they're fully ripe, the squashes will just sit in the outhouse and the onions are sitting in a rack in the outhouse too. Winter cabbages have been planted, the autumn ones are just about ready for harvesting and I'm hopeful that I've managed to keep the worst of the cabbage whites off my sprouts. Hopefully we won't need to buy any veg this winter.
Oh and I've just been out on the bike for the first time post-op. I wouldn't fancy tackling Paris-Roubaix, but I reckon I can make it to work tomorrow. Yay!
I'm having a preserving frenzy this year though and have so far bottled some damsons in cheap brandy, two jars of pickled onions and a jar of oven-dried tomatoes with a second rack currently in the oven. The excess beans are going straight into the freezer, the haricot beans will be dried and stored once they're fully ripe, the squashes will just sit in the outhouse and the onions are sitting in a rack in the outhouse too. Winter cabbages have been planted, the autumn ones are just about ready for harvesting and I'm hopeful that I've managed to keep the worst of the cabbage whites off my sprouts. Hopefully we won't need to buy any veg this winter.
Oh and I've just been out on the bike for the first time post-op. I wouldn't fancy tackling Paris-Roubaix, but I reckon I can make it to work tomorrow. Yay!
- Location
- Next door to Mr Benn at No 54
Damsons in brandy how do you do that? Do you cook the damsons first?
Good luck with the Job Application.
how do you do that? Do you cook the damsons first?Good luck with the Job Application.
Chuffy
Veteran
- Location
- On the banks of the Exe
Oh and I've been making fruit leather with last years frozen stewed apple. I'll be making and freezing a whole load more with this years crop, it's delicious! I reckon that damson leather would be pretty good too.
wafflycat
New Member
- Location
- middle of Norfolk
Speicher said:Would you like to send/pm me your recipe for plum jam please. I have four plum trees at the end of my garden laden with damson plums.
Do you use special sugar, with pectin, or ordinary sugar?
Someone told me today, that plums should be frozen without the stones, but I find it easier to cut the stone out of partly defrosted stones than to cut them out of fresh ones.
http://www.allotment.org.uk/recipe/146/plum-jam-recipe/
wafflycat
New Member
- Location
- middle of Norfolk
The leg of lamb is almost ready. The aroma of garlic & rosemary infused leg of lamb wafting through Chez Wafflycat is causing The Men to drool. As soon as the meat is out of the oven and resting, the potatoes are put in the hot oven to roast. The other veg are various summer squashes sauteed, carrots & green beans. Every bit of veg is either grown by yours truly or my next door neighbour. The lamb is British. Excellent!
cookiemonster
Squire
- Location
- Hong Kong
*checks for time of the next flight from Toulouse*
- Status
