the plate, is it supposed to be cold? i made some lemon marmalade a few years ago and used the plate test and it was accurate for me but i can't quite remember what to do
can you make apricot jam from dried apricots you get from the store? we have a bag that no one is eating and since they are fairly soft i thought if i mixed them in with some apple they might make a nice jam
wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
Posted: Tue May 31, 05 8:02 pm Post subject:
I freeze the plates before I start (just a couple, so one'd left over if it's not ready yet) I think it just helps it to set quicker.
the plate, is it supposed to be cold? i made some lemon marmalade a few years ago and used the plate test and it was accurate for me but i can't quite remember what to do
can you make apricot jam from dried apricots you get from the store? we have a bag that no one is eating and since they are fairly soft i thought if i mixed them in with some apple they might make a nice jam
The cold plate helps; it gets to a set and wrinkles faster, it makes life easier.
You can, I am told, use dried apricots. Never have myself. Putting dried apricot jam into google brought up a bundle of recipes.
can you make apricot jam from dried apricots you get from the store?
Dunno...but you can cook them with a little water/juice and use them to fill an oat bake - sorry, no recipe at the moment, but you know those things where you layer an oaty biscuit mix, then fruit, then more oaty stuff, bake, and slice in to bars - I think St Delia (or Devious, as Northern Lad would have it!) has a recipe for a spiced plum one you could adapt.
So jam might well work, or you could just try soaking them in juice/alcohol for a dessert?
Gertie
Joined: 08 Jan 2005 Posts: 1638 Location: Yorkshire
Posted: Wed Jun 01, 05 3:31 pm Post subject:
Thanks, Cab, for the suggestion - I'm going to give the strawberry and elderflower jam a go. At the weekend I made a small batch of pear and apple jam, well they would have gone to waste otherwise. Very scrummy!
As regards the saucer/plate test. I'm useless with thermometers, so I just put a saucer in the fridge whilst I'm making jam, put a blob of jam on the saucer and return to the fridge for a minute or two, then if it 'wrinkles' it's ready.
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