| #7 |
A little Update!
I found my Good Housekeeping "Complete Book of Preserving" which is my Go to book for all thing jammy. If I've used a recipe, but tweaked it, I make notes in the book to remind me.
Alongside the Grape jelly recipe was a letter dated 25th October 2001 on the back of which I've written my tweaked Grape Jelly recipe. I must have made the vinegar couple of weeks after the jelly!
The jelly recipe used equal quantities of grapes and cooking apples so my Vinegar may be Grape and Apple vinegar!
The Fruit vinegar recipe in this book is slightly different to the first one.
Fruit - raspberries, blackberries or blackcurrants
Put in bowl and break up slightly with wooden spoon.
For every 450g/1 lb of fruit, pour in 660ml/1pt of red or white wine vinegar.
Cover with a cloth and leave to stand for 3-4 days, stirring occasionally.
Strain through muslin and measure the vinegar
Add 450g/1lb of sugar for each 600ml/1pt.
Boil for 10 minutes and leave to cool.
Strain again, pour into bottles and seal with airtight/vinegar proof tops.
Add a few pieces of whole fruit to each bottle - I don't do this in case it looks like a specimen jar.
I found my Good Housekeeping "Complete Book of Preserving" which is my Go to book for all thing jammy. If I've used a recipe, but tweaked it, I make notes in the book to remind me.
Alongside the Grape jelly recipe was a letter dated 25th October 2001 on the back of which I've written my tweaked Grape Jelly recipe. I must have made the vinegar couple of weeks after the jelly!
The jelly recipe used equal quantities of grapes and cooking apples so my Vinegar may be Grape and Apple vinegar!
The Fruit vinegar recipe in this book is slightly different to the first one.
Fruit - raspberries, blackberries or blackcurrants
Put in bowl and break up slightly with wooden spoon.
For every 450g/1 lb of fruit, pour in 660ml/1pt of red or white wine vinegar.
Cover with a cloth and leave to stand for 3-4 days, stirring occasionally.
Strain through muslin and measure the vinegar
Add 450g/1lb of sugar for each 600ml/1pt.
Boil for 10 minutes and leave to cool.
Strain again, pour into bottles and seal with airtight/vinegar proof tops.
Add a few pieces of whole fruit to each bottle - I don't do this in case it looks like a specimen jar.
The Moneyless Chicken says:-
Use it up, wear it out, make it do or do without.
Use it up, wear it out, make it do or do without.
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