Jam woes, crafting progress - and not much else

[wiseheart]

So, let's start with the good news: my doughnut-shaped keyrings are complete.



Regardless what you see on the picture, the pale pink one on the upper left is as much (or as less) round as the other five; I'm just a rubbish photographer. Still, they are done, and I even made a few more little gift tags. Now I can pick up the (utterly boring) task of adding thread samples to the mini sewing kits... and to make even more surprise gift boxes. I've got enough material for at least fifty or so more, the only problem is to fill them all and to get them actually done.

The less good news is that my apple marmalade didn't turn out as it was supposed to. The taste is fantastic, but the texture is like that of apple sauce. Apparently, apple sauce with jam fix won't do the trick. Or one shouldn't add jam fix to fruit that's already been cooked. Whatever the case, in it current state it isn't jam. Which is odd, as the few spoonful I offered Mum to taste jellied on the plate immediately. *shrugs helplessly*

The orange marmalade isn't what I have hoped for, but that's definitely the fault of the recipe. Idiot proof it might be, but not what I'd have liked. I hoped for a nice, clear, transparent marmalade and got something that is everything but. Well, I've learned my lesson. Next time I'll only use the juice and the fillets; that will make the purchase of bio oranges unnecessary and therefore cheapen the process considerably. Also, I'll use jam fix, which will lessen the amount of sugar put into the stuff. This recipe resulted in marmalade that is too sweet for my taste, despite the amounts of lime juice I added to the mix (totally on my own initiative, mind you).

Ah, well, I'll know better when I make grapefruit jam next.


Today we also had laundry day - and washing the bedlinens at that. Since the weather has turned warmer again, the company shut down the heating, so we'll be walking around in the shadow of wet bedlinens, towels and pillow cases for day. So much fun - NOT!

I talked to my friend Evie on the phone, so now I'm well-informed about her cute grandchildren - including the unborn one. That one is 7 weeks along and needs a lot of good thoughts to keep going. So, if you can spare any...

Comments

[meathiel]

Ah, that's disappointing after you put so much work into making the jam.

[wiseheart.livejournal.com]

It is, but at least the taste is fantastic and that's what counts in the end, right?
I'll put them under the label "ugly but yummy". *g*

[adafrog.livejournal.com]

Good thoughts for the new one.

[wiseheart.livejournal.com]

Thank you. Good thoughts are always welcome. They've lost the first babe after a month or so; we all hope this one will last. *fingers crossed*

[adafrog.livejournal.com]

Oh dang. {{{hugs}}}

[lab-jazz.livejournal.com]

Sorry that you jam and marmalade turned out sub par:(
Your doughnut keyrings are lovely

[wiseheart.livejournal.com]

Thanks. Yeah, it was a bit disappointing with the preserves, but at least they taste heavenly, and that's the more important part, isn't it?

[elwenlj.livejournal.com]

Hmmm. Maybe you could use your failed efforts to spread in tarts etc. The setting issues are what have always put me off trying to make any kind of conserve. Nowadays I have no hob to simmer on anyway.

[wiseheart.livejournal.com]

Oh, we will ate them, since they're yummy. We rarely eat jams on toast anyway, more with pancakes and the likes, so they'll serve well enough.

[curiouswombat.livejournal.com]

The little doughnut keyrings are absolutely lovely.

What a shame about the apple marmalade — and the orange one too.

I always think the worst thing about making marmalade is cutting up all the peel to add whilst avoiding getting any of the pith in it. But, then, I have a friend who makes it to sell for charity and she never touches a fresh orange — she always uses Mamade and there are people who will only eat her marmalade, insisting it is the best they have ever eaten!

[wiseheart.livejournal.com]

This recipe required to slice the orange in whole, so probably that is why it got so thick and chunky. If I ever make marmalade again I'll choose a different recipe, even if there will be more fuss.

I'm still looking forward to try my hand on the the pink grapefruit one. I've got a few small jars left — I can't leave them empty, now can I? *g*

[curiouswombat.livejournal.com]

Oh yes — leaving the flesh in the mix would make it thick and clouded. In our marmalade recipes you boil the fruits in the water and then when they are cold you cut them in half, scoop out the pips, flesh and pith and put it into a muslin bag. Then you slice the peel, add it, and sugar, to a measured amount of the cooking water, and put the muslin bag in while it boils so that the flavour of the pulp is there but none of the pulp itself makes it into the finished product, so it is clear.

[wiseheart.livejournal.com]

Gosh, that is a lot of work! I think I might stay with thick and clouded.

[noadvertising.livejournal.com]

Uh oh- grapefruit jam! To me grapefruit is the spinach among fruits...

[wiseheart.livejournal.com]

Is that a good thing or a bad thing? *g*

I love the pink ones — but only the pink ones. The yellow ones are way too bitter for my taste.

[noadvertising.livejournal.com]

Sorry, I meant cauliflower! I love spinach!

[wiseheart.livejournal.com]

With me, it's the exact opposite. I can only enjoy spinach when filled into a layered pancake cake. *g*

[mirasaui.livejournal.com]

Prayers for the little one. Love the keyrings.