Yes! We have moved across the yard into the farmhouse. Still chaos and a lot to do. We are busy dawn till dusk but just stopped for breakfast and this is my new view.
All the best as you settle in to your new home! I take it this is the "garden room" that we saw in the making a few months ago? I have a couple of jam questions, please: 1) Can't find the relevant post now, but I think you mentioned once that you some times freeze stewed fruit, ready for jamming later. When doing this, do you notice any dulling in the colour of the jam, and/or its willingness to set? (Had a read online and there seem to be all manner of warnings/caveats about using frozen fruit.) 2) When you make mint jelly, do you add the mint to the strained apples at the same time as the sugar, or boil/strain it with the apples? Do you measure the mint or just go in with a decent handful or two? Thank you, and no further questions, yerrona.
Yes it is indeed the garden/breakfast room! I expect there is less pectin in frozen cooked fruit. I haven’t found a problem but I use sugar with added pectin. I don’t usually make mint jelly. I make apple jelly and add mint when I want it but will look in my book b
Thank you! That was quick! Just made a batch of plum jam, and thinking what to do with the surplus. Maybe freeze raw and make into jam later, with some apples. I've made gooseberry jam from frozen and never had a problem with setting, even with normal sugar. Might sleep on it. Got lots of frozen mint in ice cubes and wondering what I'll be able to get away with, in terms of a jelly. I'll sleep on that too! Apples are still a way off anyway...
Wow, that is a beautiful view!
ReplyDeleteThat is an amazing view - such a beautiful garden & of course a horse in the view makes it perfection. Congratulations on your new home.
ReplyDeleteThat view would be worth getting up for every morning! Gorgeous!
ReplyDeleteWhat a fabulous view! I'd linger longer over breakfast if I had that view out my window.
ReplyDeleteAll the best as you settle in to your new home! I take it this is the "garden room" that we saw in the making a few months ago?
ReplyDeleteI have a couple of jam questions, please:
1) Can't find the relevant post now, but I think you mentioned once that you some times freeze stewed fruit, ready for jamming later. When doing this, do you notice any dulling in the colour of the jam, and/or its willingness to set? (Had a read online and there seem to be all manner of warnings/caveats about using frozen fruit.)
2) When you make mint jelly, do you add the mint to the strained apples at the same time as the sugar, or boil/strain it with the apples? Do you measure the mint or just go in with a decent handful or two?
Thank you, and no further questions, yerrona.
Yes it is indeed the garden/breakfast room!
DeleteI expect there is less pectin in frozen cooked fruit. I haven’t found a problem but I use sugar with added pectin.
I don’t usually make mint jelly. I make apple jelly and add mint when I want it but will look in my book b
Thank you! That was quick!
DeleteJust made a batch of plum jam, and thinking what to do with the surplus. Maybe freeze raw and make into jam later, with some apples. I've made gooseberry jam from frozen and never had a problem with setting, even with normal sugar. Might sleep on it. Got lots of frozen mint in ice cubes and wondering what I'll be able to get away with, in terms of a jelly. I'll sleep on that too! Apples are still a way off anyway...