Re: Book for when you go to the Lakes


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Posted by Prue Eckett on February 26, 2004 at 20:35:20 from 210.86.110.155 user PrueEckett.

In Reply to: Re: Book for when you go to the Lakes posted by John Lambert on February 26, 2004 at 05:45:36:

There is also another sort of jelly - used as jam on scones, crackers etc. It is a clear jelled conserve of fruits such as crab apple and quince that have, I believe, a large amount of pectin in them. My mother used to make it by simmering the fruit and then hanging it (from the shower rail) in a muslin jelly bag where the contents dripped into a pan overnight leaving the pithy remains in the bag. We weren't allowed to squeeze the bag as it would have made the jelly cloudy (wonderful what you recall).The jelly was then simmered to reduce and put into pots with a cellophane cover.
Aint it a wonderful world?


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