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ja...x


because Canadians were part of the bloody war!

They were part of the pink on all the old maps ........ Commonwealth


thousands upon thousands killed, in both WW wars.


Plus all the Brit veterans who emigrated over here after the war, and all the War Brides




and because we prefer to honour the vets on Nov 11 at 11 am

I know that but why dont we get it aswell?

ja...x

Renes

sorry


yes I did notice the question, then I forgot about answering it ..... doh!


We don't freeze the quince jelly, we freeze the juice that is used to make the jelly.

Quince are hygroscopic, which means they attract and hold onto water. Therefore you have to boil them up in lots of water

This is my own recipe that I have developed over the years, adapting from other measures.

The basic recipe is:- 4 lbs fruit, 96 oz water, reboil with 48 oz water. 16 oz sugar for each 20 oz juice.


We wash off the "woolly" covering, chop the quinces roughly, don't bother removing the stem ends or seeds, but remove any bad parts. Put IMMEDIATELY into water in the pan or they will brown

Approximately 6 lbs fruit will require about 18 - 8 oz cups(144 oz) of water

Bring to the boil, and simmer for about 45 - 60 minutes. Stir frequently to prevent burning. Mash the fruit well with a potato masher.

Put into very fine mesh cheesecloth and drip for about 12 hours. It doesn't drip well because of its high absorbency ............... I use a wooden spoon to move the pulp gently away from the cheesecloth on all sides, almost turning the pulp inside out or top to bottom. I do that several times.

THEN we do a second boil of the pulp with additional water ................. Iain used about 6 8 oz cups today. Bring back to the boil, simmer for about 30 minutes. Then drip that through the cheescloth (cleaned of course!!).

You can add the second lot of juice to the first.

The juice that drips out is what we freeze to make jelly at a later date.


We're in the middle of doing it right now ................... quince are not at all common here, but there is a lovely tree in the Botanicla Gardne that we can take the fruit from. It's the very end of the season here, so Iain ahd to cut out a lot of bad bits ....... on the other hand, the fruit was riper and therefore a bit easier to chop that it usually is!

He had about 6 lbs of fruit, used 18 cups water for the first boiling, and 6-7 cups for the second.


In a couple of weeks ('cos we want to give some of them as Christmas gifts), when we have a sink!! ................ he'll thaw the juice, then do as follows:-

Put in the pan, add about 6 oz lemon juice (we use a lemon extract called Realemon), and bring to the boil

Add 5 lb 6 oz sugar (cut down from the basic recipe's 16 oz sugar to 20 oz juice, 'cos we don't like it very sweet)

Simmer until setting




s
xxx

Jax

It is all to do with Bank Holidays - each country does their own thing - there was talk donkeys years ago about switching August Bank Holiday Monday to 11 11 and it was not very well received - Scotland don't have boxing day - they have new years eve -


It is just custom

ja...x


I have no idea!


you guys don't even really honour the 11th day ..... your services are mainly on the closest Sunday are they not?


It's got to be one of your governments that decided that


I know we used to have a little service at 11 am on the 11th when I was in school in the UK, but it was not a day off


Having the whole day as a holiday here might be because so many people used to go to the Legion and get drunk after the parade and Cenotaph service!



there'd be a bloody mutiny if any government over here tried to move it from 11 November or to cancel the Stat holiday!




s
xx

It is now raining, so it held off long enought for the parades and everything

Sylvia

Oh I see what you are doing now - got confused on what was frozen down


Thanks very much - I have a go over the weekend

Have yoy ever tried pomegranate jelly


Renes

Renes


I bought a bottle of commercially prepared pomegrante juice 2 or 3 years ago, intending to make pomegrante jelly 'cos it looked so good in the recipe book.


Then I didn't get around to it, and the bottle sat in the fridge for months


OH finally drank it.


I no longer make the jams and jellies because I get so much pain after standing ........ but OH makes some of them, and I supervise, and help when bottling.

We now really only make rhubarb and ginger jam, quince jelly, and Seville orange marmalade. We only have to buy the oranges!

We also sometimes get crabapples from the Botanical Garden and make jelly with those, but OH didn't pick any this year.

Plus tayberry jam if we get enough berries from the farm, blackberry jam if we get enough (my cleaning lady loves to pick blackberries but then can't use them all so she often delivers a bucket or two!).

We also make kiwifruit jam if we get too large a crop of kiwis and they are starting to go too soft too quickly.

We give away 40 or so jars every Christmas.


s
xx

btw ... has anyone had problems getting on here today??


I never sign out, but I had to sign in this morning, clicked on "remember me"


but then left the site ......... and had to sign in again when I came back


annoying!!




s
xx

Edit - Internet loco again - or site perhaps in view of Sylvia comments - any way night night all - don't work to hard Sylvia Jax




Sylvia

That sounds like a lot of jams to me

We have a glutton of fruit here at certain times of the year - and I freeze lots - but thought that I would try some jams

Hate to see fruit rotting on trees


Thanks for help

Renes

Sylvia

That sounds like a lot of jams to me

We have a glutton of fruit here at certain times of the year - and I freeze lots - but thought that I would try some jams

Hate to see fruit rotting on trees


Thanks for help

Renes

Flights booked,Spain here I come on Dec 3rd.

The lucky Renes gets my company until 10th of Dec...a WHOLE week....

WOW Fans


that was fast!


Have fun.




Renes ...... I'm the same, but equally, I used to ahte making jams in the summer hot weather, so I began to freeze the fruit (after carefully washing and picking over), then make the jam or jelly in late fall and winter


That actually makes jam making easier .................. the fruit is mushy when it thaws after being frozen, so it mushes down faster, boils sooner, and jam is made faster!



night night
xxxx

sleep well





s
xxx

Thats only a couple of weeks away Fans, hope you booked the assistance

ja...x

I'm still having to sign in every time I want to come back to GR


drat


darn

Good morning everyone!


Breakfast is ready


Cold Cereals:- Raisin Bran, Shredded Wheat, CornFlakes, Raisin & Almond Oatmeal Crisp, Muesli, AllBran

Hot Cereal: Porridge

In the warmers:- bacon, turkey sausages, breakfast sausages, omelette, scrambled eggs, hash browns, grilled tomatoes, baked beans


Toast, croissants, bagels, Danish pastries,

Jam, jellies, marmalade, Marmite

Tea, coffee, juices





Have a good day





s
xxx

Yum....scrambled eggs and toms please....thanks Sylv


OMG Renes....are you sure you kow what you have let yourself in for!

I suppose when Fanny has finished her visit all future offers will be OFF ;)


Photos Fanny for FB...lots please. Oh and hands off Renes OH, capice?

une

deux

trois