Stone56
Well-Known Member
Ahhhh.... the old "Blackcurrant jelly" SCAM eh?
Sounds like to much pectin
Sounds like to much pectin
Weather here. humph!
After a longish dry spell we have been rpomised more or less non-stop rain for the next 7 days or so.
OOOOPS!
So guess who jumped out of the house and onto the three wheeled weed-whacker!
Fing what looks like this, if this link works!
https://www.leroymerlin.fr/produits..._QPFgV_z5zors_VRO5xoCOfwQAvD_BwE&gclsrc=aw.ds
Two tanks of juice and the worst has been done.
Bit tired now, tis a bit of a beast to manhandle around! but happy with the result.
Just had two beers and a bacon sarnie.
Have decided this is the year W will speak French, so giving her the "bain français" treatment. Non-stop.
I think her problem is she is "verbophobic!"
A lot of "Ecoute et répète!" going on. Plus much waving of hands and synonym use!
She has yet to strangle me!! nor I her!!
Have a lovely day!
Eye got blocked on th@t link
Stone56
Well-Known Member
Stop being @n @uld grump
Comes with age and I've just had 3 beers hic !! Hic !,
Stone56
Well-Known Member
Eye likes this.
That's US to the T
Stone56
Well-Known Member
Your on it e@rly
That sound is very familiar I'm of to the fridge the mis is in shower going to be a long night
You must have been a naughty boy!!Eye got blocked on th@t link
so just for you I played wiv it.
It looks quite skinny but weighs quite a bit when you keep having to lift or push down on the handles to shift it around. Or push it up or down hill. Whole thing weighs a bit moren 50 kgs.
Could be, though why it took nearly a year to sort of half set/ go gluey i have no idea. As I said we've done it before and never had this!!
No added pectin nor sugar. I fink, re the sugar, would have to look at the recip, if I can find it. So all pectin would be natural.
But yerp could well be!
Stone56
Well-Known Member
Could be, though why it took nearly a year to sort of half set/ go gluey i have no idea. As I said we've done it before and never had this!!
No added pectin nor sugar. I fink, re the sugar, would have to look at the recip, if I can find it. So all pectin would be natural.
But yerp could well be!
Every year is different sunshine rain heat cold depends on the specific gravity reading just a thought
Stone56
Well-Known Member
Just thinking if the pectin and sugar levels are at a certain % it would set i.e. jam
Yes it would, but the recipe is way different from a jam recipe. And we make so much jam we know exactly how that goes.
Here is the very basic recipe we used.
Method:
Measure the juice into a large pan.
1. For every 100ml of juice, add 100ml of red wine and 120g of sugar.2. Heat gently, stirring frequently until the sugar dissolves. Then cook for 2 hours on the lowest possible heat; this is to reduce it to a slightly more syrupy consistency but being careful not to boil it which would release the pectin in the fruit and start the setting process. Allow it to cool completely.
3. You then need to measure the quantity of syrup again (as it will have reduced), and add 300ml of Vodka to each 900ml (or 1 part vodka to 3 parts syrup).
4. Decant into cold, sterilised bottles.
We made the juice simply by squeezing the fruit in a muslin bag. Messy but bearable and reasonably quick.
Note the "heat it but don't boil it bit". Maybe that is where we went wrong and possibly overheated it.
But still weird it took this long to go funny.
It is, But then I need to do fizzical stuff if I am going to lose my "bidon"@h ok 50kgs th@ts @ f@ir lump.
Well someone failed dismally at step 2 then :-DYes it would, but the recipe is way different from a jam recipe. And we make so much jam we know exactly how that goes.
Here is the very basic recipe we used.
Method:
Measure the juice into a large pan.
1. For every 100ml of juice, add 100ml of red wine and 120g of sugar.
2. Heat gently, stirring frequently until the sugar dissolves. Then cook for 2 hours on the lowest possible heat; this is to reduce it to a slightly more syrupy consistency but being careful not to boil it which would release the pectin in the fruit and start the setting process. Allow it to cool completely.
3. You then need to measure the quantity of syrup again (as it will have reduced), and add 300ml of Vodka to each 900ml (or 1 part vodka to 3 parts syrup).
4. Decant into cold, sterilised bottles.
We made the juice simply by squeezing the fruit in a muslin bag. Messy but bearable and reasonably quick.
Note the "heat it but don't boil it bit". Maybe that is where we went wrong and possibly overheated it.
But still weird it took this long to go funny.
If we'd failed dismally we would have had a ton of rather thin jam.
As it is we had rather thick creme de cassis and before this happened, last year, we drank 75 ccs of it in kirs alone. So it was OK then!
We'll se, as I said it is ffing cold in the wine store, so we'll see!
Oh... I thought that was what you were saying that you were pouring out of the bottles now.
My mistake.
Can always spread the concoction on your morning toast though.
WhiskyLassie
Well-Known Member
Very quick hi and bye, hope all are well.
