Guest Posted March 13, 2008 Share Posted March 13, 2008 made our first batch of rhubarb schnapps the other day. Using an Ikea kilner jar which I've just found out is not airtight It leaks when you shake it but too late now. Hopefully it will be okay with it being alcohol. Anyone else made this is an Ikea jar and was it okay? Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted March 13, 2008 Share Posted March 13, 2008 I did sloe gin in same kind of jar and it was fine Quote Link to comment Share on other sites More sharing options...
theherd123 Posted March 13, 2008 Share Posted March 13, 2008 made our first batch of rhubarb schnapps the other day. Using an Ikea kilner jar which I've just found out is not airtight It leaks when you shake it but too late now. Hopefully it will be okay with it being alcohol. Anyone else made this is an Ikea jar and was it okay? Im gald you said 'was' as in past tense! Yes i made rhubarb, lemon and winter berry schnapps in IKEA kilner jars for Christmas just gone. It was perfectly fine! Quote Link to comment Share on other sites More sharing options...
Guest Posted March 13, 2008 Share Posted March 13, 2008 phew, thanks Think next time I need to buy some though I'll make sure they're bloomin airtight. Think I'll get big screw top jobbies. Quote Link to comment Share on other sites More sharing options...
Guest Posted March 13, 2008 Share Posted March 13, 2008 It was perfectly fine! didn't last long then We've got all sorts of fruit growing in the garden so can't wait to try out different variations. Hubbie planted a quince (Vranja) tree today that I bought recently. 1.5m in a 15L pot with a good root system (cost £46 ) but we don't go out very often and we don't smoke, I'd rather spend it on something that will pay us back and hopefully we'll get some fruit this year or next year for defo. Wonder if you can do quince schnapps? Quote Link to comment Share on other sites More sharing options...
Guest Posted March 13, 2008 Share Posted March 13, 2008 p.s. emma, did you fill them right to the top or leave some room for shaking? hubbie reckoned we should fill it so we did but i think that's why it leaks when it comes to shaky time. it's looking good though Quote Link to comment Share on other sites More sharing options...
Guest Posted March 13, 2008 Share Posted March 13, 2008 apropos of fruit and alcohol, our friend (who is French) his mum does cherries in alcohol and the alcohol is 100%! Apparently you can buy it from chemists in France. You have to leave them for a cple of years to mature but they are gorgeous! Nice to nibble on as a digestif. Very potent We still have quite a few left, I can only eat about 6 at a time look at the date on the jar! Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 13, 2008 Share Posted March 13, 2008 Looks wonderful Poet! I made sloe gin in the Ikea kilner jars. I made the mistake of opening one (can't remember why now, probably to add extra fruit or something) and it never sealed as well after that. Turned out fine though Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 thanks snowy. I guess if it doesn't work it's only a cheap bottle of co-op vodka and the rhubarb was free as it was homegrown but i do hope it doesn't spoil Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 does anyone know what to do with the rhubarb when the schnapps is ready, seems a shame to bin it? Quote Link to comment Share on other sites More sharing options...
theherd123 Posted March 14, 2008 Share Posted March 14, 2008 The jar of rhubarb looks just great Poet so dont empty any and instead of shaking it i used to just jiggle mine around a little or put a tea cloth on top of it so any leaks were soaked up. Also do not throw away the rhubarb I have popped mine in the freezer and intend to use it in a boozy crumble recipe! Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 thanks for the tip Emma, didn't realise you could freeze raw rhubarb but have googled and you can so that's good. Let me know how your boozy crumble turns out and post the recipe xxxxxx Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 14, 2008 Share Posted March 14, 2008 OOh, boozy crumble. That sound good. Im going to try this with our ruhbarb as we get LOTS and LOTS!!! Whats the recipie please for the scnapps. I can make the boozy crumble whilst under the influence....at that point I can do ANYTHING!! Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 you need approx 1kg of rhubarb to make 6oog rhubarb washed and chopped, 300g caster sugar, 1 litre vodka. Mix it all up in a 2 litre container (or 2 x 1 litre jars), shake every other day for a month and leave for minimum 6 weeks or up to 6 months. Strain and drink :0) Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 srry, that should say, 'strain and bottle' but if you want to drink a litre of rhubarb schnapps in one go, who am I to stop you! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 14, 2008 Share Posted March 14, 2008 I make this along with other fruity tipples most years and I can vouch for it being totally and utterly divine and very quaffable in small glasses - anything bigger and you're under the table . Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 mmmmmmmmmm, can't wait now! if anyone has any recipes for other fruit/alcohol based tipples I'd be very grateful for any recipes. We're growing strawberries, blackcurrants, redcurrants, raspberries, blackberries, apples, pears, plums and quince. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted March 14, 2008 Share Posted March 14, 2008 Bung all those in booze, Poet . They'll make excellent tipples . Quote Link to comment Share on other sites More sharing options...
Guest Posted March 14, 2008 Share Posted March 14, 2008 got your recipes, thanks v much, can't wait to try 'em out Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 14, 2008 Share Posted March 14, 2008 Whoooaaa! Just rewind back to the boozy rhubarb crumble! My OH hates rhubarb - I wonder if he would turn up his nose at this one though? Must be worth a try - I hate refusing gifts of rhubarb in the summer. Great idea Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 15, 2008 Share Posted March 15, 2008 Thanks. For recipie and permission to drink a litre of scnapps! Quote Link to comment Share on other sites More sharing options...
Los Tres Pollos Posted March 17, 2008 Share Posted March 17, 2008 We make sloe or damson gin and then make chocolates with the left over fruit. Quote Link to comment Share on other sites More sharing options...
Guest Posted March 17, 2008 Share Posted March 17, 2008 We make sloe or damson gin and then make chocolates with the left over fruit. how does that work then? Quote Link to comment Share on other sites More sharing options...
Los Tres Pollos Posted March 17, 2008 Share Posted March 17, 2008 We make sloe or damson gin and then make chocolates with the left over fruit. how does that work then? Two variations, stone the fruit and then either try and keep the fruit whole (easier with damsons) or chop the fruit. Then melt a bar or two of quality choc and then either cover the whole fruits with melted choc or mix the chopped fruit in it. We use the small foil petit-four cases and spoon the copped fruit in to them to set or place a whole(ish) choc covered fruit in to set. One tip don't cover the chocs when setting, especially in a fridge, as condensation forms on them. We've used plain, milk or white choc, all work well as down to personal preference. I'm a plain fan, after a meal with a glass of red real yummy. White choc for anytime eating do work very well. This year I'm looking to use the fruit to make a ganache and enrobe in choc, a bit more complicated requiring tempering of the choc. I'll post later in the year with the results Quote Link to comment Share on other sites More sharing options...
Guest Posted March 17, 2008 Share Posted March 17, 2008 thanks does it only work with damsons? what fruit do you recommend to try it with? I think my mum did something similar with prunes onces and they were lovely. I don't think I've ever eaten a damson but my husband's mum is buying us a damson tree soon Quote Link to comment Share on other sites More sharing options...