The same goes here with Sally's 'Out of the Bottle' . This book is a must for those of you who love to cook seasonally, are either dabbling, novice or experienced in preserving - this book goes one step further. What happens after you seal your preserves. After each preserve recipe, follows a couple of recipes to use them with. What a great idea!
You may know or not, but I only took up preserving about a year ago. It's been a love affair. I look at fruit and some vegetables with a whole new enthusiasm. I have bookmarked 15 (yes, really) recipes. I suspect I will make all if not more of them.
Cost: RRP $24.99
On sale from: 1st April 2010
Pros: Loads of practical, wonderful recipes - lots to inspire. Recipes that use those preserves
Cons: I wish it had pictures, I really do!
Road Test - Quince Jelly
My Nan who makes a mean marmalade and lemon butter came around to road test with me so many of the pics are of her - I do moisturise my hands, promise! ;)
Quinces - We used 5 medium sized quinces
Juice of 1 lemon
Muslin or linen
Wash your quinces and rub off any furr-i-ness from exterior.
Cut your quinces into 1 inch cubes - including core.
Put them in a saucepan and add water until it *Just* reaches the surface of the quinces.
Bring to the boil for about 40 minutes until soft and peachy coloured
Strain over a colander, reserving the liquid
(I stored the flesh in a container to combine with more fruit for jam)
Strain the liquid through a sieve with double layer of muslin (we used a linen tea towel)
Put the strained liquid back into your saucepan with a measuring cup noting how many cups you are transferring. Add for each cup of liquid, one cup of white sugar to the saucepan.
on the boil, until it becomes a setting consistency. This will happen shortly after it turns a darker shade of pink -you can check by putting saucer in the freezer then putting some of the liquid onto the cold plate and it should become immediately gelatinous.
Pour in your sterlised jars - store in a cool dark place for up to 18 months.
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