General
With the fruit season in full swing, I thought it might be useful to others to share my hints and recipes for jams and chutneys.
I've been preserving our garden produce for more years than I care to admit and along the way read lots of recipes, some more helpful than others. I've also developed some of my own as we never seemed to have exact quantities of fruit specified in the recipes or had fruits that did not appear in any of the books.
Some the recipes have been handed down from friends and family.
I've not attempted to provide a comprehensive lesson in jam-making as it is well explained in many books; I only include tips I find useful which I've gleaned from various sources over the years and are not found in all recipe books.
Here are some of the recipes I've found to work for me. I hope you find them useful.
All the measures I mention are Imperial as that is what I'm used to but weights translate easily enough into the metric system so long you are consistent.
Abbreviations
The following abbreviations are used for weights and measures in the recipes.
| Qty | Description |
|---|---|
| oz | ounce |
| lb | pound |
| tsp | teaspoon |
| tbsp | tablespoon |
| dsp | dessert spoon |
| pt | pint |
Disclaimer:
These recipes are provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the results - if it breaks your kitchen you get to keep
all the bits!
We believe these recipes work and will provide a tasty jams and chutneys.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us
know so we can correct it.
If you like the result and want to pass it on please feel free to do so as long as the
source is acknowledged.
