Patridge bantam chicken poorly foot?

[BeckyBoo]

Only I seem to need it in HUGE quantities at the minute, marrow jam, which is currently languishing on the side in the kitchen, allegedly needs 6lbs of it for 6lb of marrow! And the only places I seem to be able to get it are the supermarkets in 2lb bags. Is there an online supplier you're all using that I haven't found yet, that sells it in 10kg sacks or something

 

Mrs B

[The Dogmother]

I get mine from Ocado, but Te$co stock it too. Only in normal size packs though.

[Lesley]

Same here - I buy from the Co-op - although they've changed from Silver Spoon (British, from beet) to Tate and Lyle(from cane)

 

I stock up in April..........

[TAJ]

For years I have just used 'normal' granulated in all jams & chutneys with great sucess. Preserving sugar just has added pectin that helps with setting. Some fruits are naturally high in pectin anyway so this is not an issue (i.e. blackcurrants), marrow is low in pectin so preserving sugar may be useful - with 'normal' sugar it just means it will need more cooking before reaching the setting point.

 

Tracy

[BeckyBoo]

Thanks Tracy, I've been using normal granulated in the jams that have apple in and in all the chutneys, but the plum and strawberry I found I really needed the extra pectin and as for marrow jam, don't even START me on that stuff!

I'll just grit my teeth and buy at the supermarkets - it's not like it's every day of the year (just every day of the week at the minute! )

 

Mrs B

[TAJ]

lemon juice is often also added to give added pectin.

 

Tracy

[Lesley]

......marrow is low in pectin so preserving sugar may be useful - with 'normal' sugar it just means it will need more cooking before reaching the setting point.

 

Tracy

 

Preserving sugar is no different to granulated - it just has larger crystals which dissolve faster. It doesn't contain any added pectin to help a set.....for that you will need Jam Sugar.

 

I think long boiling means you lose some flavour which is why I always use Jam Sugar for fruit like strawberries.

[The Dogmother]

I always use jam sugar too for the same reason; you get a fresher flavour to the jam/jelly. In fact, just off to get a whole load more now as I am hedgerowing this afternoon and jelly making

[Guest]

Oddly Waitrose NEVER have the Jam sugar or the pectin in stock. ASDA always do though!

[The Dogmother]

The Waitrose near to us does Pengy.

[missuscluck]

I usually use the suger from Aldi. Never had any problems yet. Just added pectin from pectin rich fruit if needed for a poor setting fruit.

[chickencam]

You do get a much fresher tasting jam when you use jam sugar because you only need to boil it rapidly for about 4 minutes. The strawberry jam that we make is usually really runny but it keeps well for several years if it last that long. I once gave my Mum a jar in exchange for some honey from my Dad's bees and she admitted later that she had reboiledit because she thought it wasn't set and ended up with strawberry concrete,no more jam for her