The conservation and Jams

There are few things more satisfying than the open storage jars of jams, jellies and chutneys shine reveal. Whether you can do and an expert cook or not, is still not difficult and the results are much better than anything you can buy. Why not treat yourself to friends and family with wonderful homemade goodies? A homemade gift can cost less, but will be much more to your loved ones and half of the benefit actually say so. Knowing what youThe creation is a part of the value of a wonderfully delicious meal is the problem of making.

Chutney The story begins hundreds of years in India, where Indian name chutney chatni, "a Hindu word," finger licking "which translates, in a Kentucky Fried Chicken. Chutney developed widespread than the tradition from India to England and then in Europe and the New World. Commercially prepared chutney are very popular in England and are usually fruit, raisins and onions braised withVinegar, brown sugar and spices. The production of jams and jellies started hundreds of years in the Middle East, where sugar is grown naturally. It is believed that returning Crusaders first introduced jams and jellies in Europe by the end of the Middle Ages. Marmalade first thought was created in 1561 by Doctors of Mary, Queen of Scots, when mixed orange and crushed sugar to cure his seasickness. The word probably comes from the jamPortuguese word "marmelo ', which means quince is. There are a variety of jams, jellies and jams available immediately. They have delicious flavors and only about fast calories per tablespoon. Canning is an excellent way of preserving fruits and vegetables and is becoming increasingly popular today. Follow the quick and easy ideas and recipes and get to keep potty!

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* If you are lucky to have your fruit trees, the fruits on a dry day whenare only in season This will ensure the balance of pectin and sugar levels are at their best to make jam. Pectin is what set the jam or marmalade.
Buy fruit and vegetables if they are in season and therefore cheaper and better than their side. You can easily substitute fruit and vegetables as a result of my recipes
* Chutney can be prepared from a wide range of fruits and vegetables to make it an ideal choice, with green or ripe tomatoes, zucchini, apples and pears, plums or windy conditions.
* Sunglasses are a good idea if the oven is working to preserve a gift, glasses or a screw cap as well. They are easy in that they are sterilized in a hot oven for 10 minutes
* Waxed paper can keep the majority of supermarkets and cut into circles of the seal. You can also grease proof paper.
* Improve the conservation and can be stored during the summer months with the tide of summer fruits and vegetables are produced and enjoyed in the winter months. It 's also agood way to animate a standard meal, sausages and salad only by a homemade chutney or jam.

The conservation and Jams

Apple, pear and ginger chutney

700 g cooking apples (peeled and seeded)

700 g of pears (peeled and seeded)

225 grams of green or red tomatoes

225 g onion

110 g preserved ginger (in syrup)

3 cloves garlic, chopped 10 g dried chillies 450 g of raisins stoned

Heat the oil in a thick-bottomed saucepan heat a little oil and the onions, garlic for a fewminutes.

Add the remaining ingredients and cook for about 1-1 hours or until most of liquid

has evaporated, stirring occasionally. You can check if the chutney from a channel with a wooden spoon just above the surface ready. If the spoon stamped leaves a channel for a few seconds - without chutney with vinegar, then compiled.

Pot the chutney, it is still hot pots of hot and cold, when the label. Seal with waxed discs and tightCover.

Ideally this should be chutney for at least 3 months before using, so that they ripen and stored in the smooth taste. Orange and grapefruit marmalade

1 k grapefruit and oranges (mixed with oranges, if you can find)

2 liters of water

2 k sugar
* To remove wax Scrub the oranges and grapefruits, then cook in a heavy pan with the bottom 2 liters of water for about 2 hours, or until the skin is very soft.
* Remove the fruit andSave the cooking liquid. If the fruit is cool enough to quarters, and manage thin cutlets. If this bass on a plate, you can save the juice.
* Put all the seeds and excess cable on a muslin bag and tie with string. The string should be long enough to secure the bag and are tied to the handle of the pan to reach the bottom of the pan.
* Place a few saucers in freezer. Send tied the cooking liquid over medium heat with the muslin bag toHandle and 10 minutes to boil. Add the chopped fruit and more liquid and cook until reduced by one third.
* Remove the bag of seeds and add sugar, mix well until completely dissolved. Increase heat and boil rapidly for about 20 minutes, or until it has been the setting is.
* To check setting point drop a teaspoon of jam on the cold saucer and pop in the fridge for a few minutes. If there is a skin forms creases and when he pushed with a fingertip,has reached setting point.
* Something cool and ladle into hot jars. Seal with a wax disc and cover airtight. Label when cold. Now you've done your hand you can enjoy delicious decorate and personalize the glasses treated. You can cut the circles of scraps of fabric or paper wrap and secure than through the top edge of the box with a rubber band. Finish by tying a ribbon to cover the rubber band. Labels can be inserted easily and from a computer ormight try your writing skills!

Whether you're stocking your store cupboards or treat your friends and family for gifts homemade fairy tale, your jam and mustard is a safe way to enjoy the fruits of your labor.

The conservation and Jams

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Jack and Geoff (with the occasional Burnie) are back playing another round of HORSE in Halo: Reach. Things get crazy as they burn through a bunch of user-created maps in a race to become the best Halo HORSE player ever! If you'd like to try the maps used in this video, go to tinyurl.com

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