The message
from "Kate Morgan" contains these words:


I agree that the primary problem with strawberries is pectin (because
they have effectively damn-all), but am not entirely sure what the
problem is with Cydonia. Anyway, jam made from them alone typically
doesn't set properly.

Mine set pretty well. (Molished half a sack of them into jam...)



I have some wild strawberries but it would take rather a lot to make a jar
of jam innit :-)

Ah, I meant half a sack of oblong quinces. Half a sack of strawberries
might make a lot of juice...

BTW, if you put a bottle of whisky into a larger bottle, add some sugar
(not much!) and feed the result with wild strawberries, you get a
delightful liqueur (with no trace of a whisky flavour). When (after
multipples) it tastes right, strain into a really dark bottle (I use old
sherry bottles), or the liquor will lose its deep red colour.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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Mine set pretty well. (Molished half a sack of them into jam...)



I have some wild strawberries but it would take rather a lot to make a
jar
of jam innit :-)

Ah, I meant half a sack of oblong quinces. Half a sack of strawberries
might make a lot of juice...

BTW, if you put a bottle of whisky into a larger bottle, add some sugar
(not much!) and feed the result with wild strawberries, you get a
delightful liqueur (with no trace of a whisky flavour). When (after
multipples) it tastes right, strain into a really dark bottle (I use old
sherry bottles), or the liquor will lose its deep red colour.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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That sounds very nice Rusty, must give it a go :-)

kate

"Kate Morgan" wrote in message
et...

Mine set pretty well. (Molished half a sack of them into jam...)



I have some wild strawberries but it would take rather a lot to make a
jar
of jam innit :-)

Ah, I meant half a sack of oblong quinces. Half a sack of strawberries
might make a lot of juice...

BTW, if you put a bottle of whisky into a larger bottle, add some sugar
(not much!) and feed the result with wild strawberries, you get a
delightful liqueur (with no trace of a whisky flavour). When (after
multipples) it tastes right, strain into a really dark bottle (I use old
sherry bottles), or the liquor will lose its deep red colour.

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

That sounds very nice Rusty, must give it a go :-)

He's in right now ...

Mary