myles Posted May 5, 2009 Share Posted May 5, 2009 Hope you clever lot can help. I've just spent an hour or so trawling the internet and not got an answer. Last summer I made some delicious strawberry and champagne preserve, whilst making it I had a sneaky taste at the precooked mixture, it was heavenly. So I was wondering as to whether I could have just put it into jars as it was, sort of fruit coolie type thing. Any thoughts? I did find this recipe : Strawberries To every 1.1lt (2 pints) Bottle allow: 110g (4oz) Caster Sugar Sherry or Madeira Let the fruit be gathered in fine weather and used as soon as picked. Have some dry sterilised glass bottles ready with tight fitting lids. Remove the stalks from the strawberries. Drop them into the sterilised bottles, sprinkled with the caster sugar in the above ratio. When the fruit reaches to the neck of the bottle, fill with sherry or Madeira. Seal with airtight lids. Seasonable: Make this in June or July. I also came across a Rumtopt recipe, a real blast from my seventies past, thought I might try makind one, then potting up into jam jars as Christmas gifts? what do you think? Anne Quote Link to comment Share on other sites More sharing options...
Ygerna Posted May 5, 2009 Share Posted May 5, 2009 With the first one, I would be tempted to try it, by keeping a jar of the uncooked mix and tasting it over a couple of days. If it works you will then know that you can do it. If it doesn't you wont have wasted a whole batch. Regarding the Rumtopt, I think its a great idea, one I might just 'borrow' Quote Link to comment Share on other sites More sharing options...
