In article ,
"Mary Fisher" writes:
|
| Um. It's not a matter of 'setting the sugar'! It's said that it extracts the
| pectin from the fruit but a lot of fruit has so little pectin that ... well
| never mind.

You need SOME acid to set pectin, but that really only matters for
weird things like pumpkin jam.

| I make ALL our jams and marmalades and have done so decades. I've never,
| ever, used citric acid in powder or fruit form, nor bottled or pectin
| extracted by me from apples. It's not necessary. Jam doesn't HAVE to be like
| a jelly, it just needs to hold itself together well enough to be able to use
| a knife to extract it from the jar rather than the spoon. My test used to be
| to invert the jar of cold jam for a few seconds, if it didn't fall or ooze
| out it was fine.

Our strawberry jam failed to set this year because the wet weather
meant that the strawberries contained too much water. No, we didn't
add any, and that is one jam you can't boil down.

| OK, fair's fair, I buy it now simply because I can add so much whisky
| innit.
|
| You could make your own marmalade with whisky but I'd prefer to use
| something better than paint stripper. But there again I use 30yo Armagnac
| when I flambé a steak ...

I object! A decent single malt is at least the equal of an Armagnac.


Regards,
Nick Maclaren.

The message
from (Nick Maclaren) contains these words:
In article ,
"Mary Fisher" writes:

/snip/

| You could make your own marmalade with whisky but I'd prefer to use
| something better than paint stripper. But there again I use 30yo
Armagnac
| when I flambé a steak ...

I object! A decent single malt is at least the equal of an Armagnac.

Much as I like a good Armangac, some malts are far more interesting -
even some vatted malts such as Islay Mist knock any brandy into a cocked
hat.

For sheer complexity of flavour and smoothness, it's difficult to beat a
well-aged single malt like Laphroaig or Ardbeg. Brandy lovers might try
Linkwood.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

"Rusty Hinge 2" wrote in message
k...

For sheer complexity of flavour and smoothness, it's difficult to beat a
well-aged single malt like Laphroaig or Ardbeg. Brandy lovers might try
Linkwood.

I used to enjoy Laphroaig then I discovered Ardbeg ...

Mary

| You could make your own marmalade with whisky but I'd
prefer to use
| something better than paint stripper. But there again I use
30yo Armagnac
| when I flambé a steak ...

I object! A decent single malt is at least the equal of an
Armagnac.
Nick Maclaren

Took the very words from my mouth ... I mean, keyboard ..., you
did.