[I] Successful Jam Session

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Fantasy » alt.fan.pratchett » [I] Successful Jam Session

[I] Successful Jam Session [message #288924]

So, 18 Juni 2006 03:48

naomi

Last night I cooked my own Jam for the first time ever, and when I
checked it this morning it was set! Yay! The last time I felt this happy
about my domestic skills was when I managed to season a cast iron camp
oven. A generation ago everyone would have done these things but women
my age don't seem to.

The type of jam I made was Rosella (it's a kind of hibiscussy flower
pod, it makes a nice tart jam and is very high in vit. C). You get the
pectin to make it set by boiling the seed pods. I'm wondering how
people got the pectin to set berries when they dont have seed pods. I
know that these days you can cheat and buy pectin in a powdered form,
but how did they do it in the olden days?

PS making jam is a good way to make a BIG mess.

naomi

Re: [I] Successful Jam Session [message #288926 ]

So, 18 Juni 2006 04:09

Stacie Hanes

naomi wrote:
> Last night I cooked my own Jam for the first time ever, and when I
> checked it this morning it was set! Yay! The last time I felt this
> happy about my domestic skills was when I managed to season a cast
> iron camp oven. A generation ago everyone would have done these
> things but women my age don't seem to.
>
> The type of jam I made was Rosella (it's a kind of hibiscussy flower
> pod, it makes a nice tart jam and is very high in vit. C).

Wow, never heard of it. Edible flowers are interesting, although I have
found that the candied rose petals and violets I've had were . . . more
novel than tasty.

I have been trying to season a cast iron pan. What did you do? I haven't
gotten around to looking it up yet.

--
4th swordswoman of the afpocalypse, AFPMinister of Flexible Weapons,
Bondage-happy predator, Speaker-To-Students, SadoMangoist,
AFPMistress to peachy, 8'FED's AFPDeliciousSnack, AFPFiance to A.
Nevill , Graycat's Guttersnipe

Re: [I] Successful Jam Session [message #288931 ]

So, 18 Juni 2006 05:20

naomi

Anastasia wrote:
> naomi wrote:
>> Last night I cooked my own Jam for the first time ever, and when I
>> checked it this morning it was set! Yay! The last time I felt this
>> happy about my domestic skills was when I managed to season a cast
>> iron camp oven. A generation ago everyone would have done these
>> things but women my age don't seem to.
>>
>> The type of jam I made was Rosella (it's a kind of hibiscussy flower
>> pod, it makes a nice tart jam and is very high in vit. C).
>
> Wow, never heard of it. Edible flowers are interesting, although I have
> found that the candied rose petals and violets I've had were . . . more
> novel than tasty.
>
> I have been trying to season a cast iron pan. What did you do? I haven't
> gotten around to looking it up yet.
>

I rubbed it all over with solid oil (fat I guess) and put it in an oven
I had preheated to 280 c. (put a tray underneath or you'll get a mess).
I left it for around 4 hours and then turned the oven off and left it to
cool in the oven overnight. This is probably not the 'right' way to do
it (I had a rough Idea and made it up as I went along) but it worked.
The pot I used had no wooden or plastic handles though or I wouldn't
have been game to put it in the oven.

I googled Rosella plants and they are a kind of native hibiscus. The bit
used for Jam (or cordial) is the fleshy part that grows just after
flowering.> http://www.benjaminchristie.com/recipe/100/rosella-jam
shows a picture of one of these.( kind of like rosehips I guess).

The reason I made the jam (and grew the plant) is because I love this
type of jam but n-oone makes it commercially. You can buy it at fetes
and markets or if your lucky you can get it from aunties and grandma's.

I don't know if it is mainly a QLD thing or if the rest of .au make it too.

Naomi

Re: Successful Jam Session [message #288949 ]

So, 18 Juni 2006 07:14

treesy2

naomi wrote:
>
> I don't know if it is mainly a QLD thing or if the rest of .au make it too.
>
> Naomi

My mum's recently been making it. She was a bit unsure of herself at
first, but they turned out excellent. These days the big problem isn't
making it, but keeping some after the guests get into it. I hope your
jam making exploits continue. Another good jam is guava jam. It's very
popular.

treesy.

Re: [I] Successful Jam Session [message #288960 ]

So, 18 Juni 2006 10:44

Steve Rogers

"naomi" <kittenkat [at] dodo.com.au> wrote in message
news:4494c67c [at] news.comindico.com.au...
> Anastasia wrote:
<snip>
>> I have been trying to season a cast iron pan. What did you do? I
>> haven't gotten around to looking it up yet.
>>
>
> I rubbed it all over with solid oil (fat I guess) and put it in an
> oven I had preheated to 280 c. (put a tray underneath or you'll get a
> mess). I left it for around 4 hours and then turned the oven off and
> left it to cool in the oven overnight. This is probably not the
> 'right' way to do it (I had a rough Idea and made it up as I went
> along) but it worked. The pot I used had no wooden or plastic handles
> though or I wouldn't have been game to put it in the oven.
>

It's very similar to how you season a Wok. In that case instead of
doing it in one hit, it takes a few hours of heating the Wok with a
little oil, rubbing that in with a suitable cloth, then repeating the
process until you no longer have any dark residue from the oil on your
cloth. Makes for a near perfect non-stick surface. And is also why a
Wok or pan treated in this manner shouldn't then be washed in anything
but plain hot water immediately after use, then re-heated and a light
coating of oil reapplied until the cloth again has few dark areas from
burnt oil on it.

Incidentally you're meant to do similar with a non-stick pan, but just
apply the oil once, as it extends the life of the coating (or so I've
been told by a chef) and then repeat it every now an again during the
pan's life.

In all cases though it's getting the pan hot enough.

Steve

Re: [I] Successful Jam Session [message #288994 ]

So, 18 Juni 2006 13:15

Orjan Westin

naomi wrote:
>
> I googled Rosella plants and they are a kind of native hibiscus. The
> bit used for Jam (or cordial) is the fleshy part that grows just after
> flowering.> http://www.benjaminchristie.com/recipe/100/rosella-jam
> shows a picture of one of these.( kind of like rosehips I guess).

When you first mentioned it, I thought it was what we in Sweden call
"nypon" (Lat. Rosa dumalis, Eng. Glaucous Dog-rose), but the picture
doesn't look right.

Nypon (the hips, that is) are traditionally used to make jam and soup,
both of which are lovely. My mum used to do a lot when we lived in a
village where they grew everywhere, but after we moved she decided she
didn't want to plant her own.

When I was a kid I was taught (in the manner you can imagine) that if
you take an old rosehip from that bush, extract the seeds and let them
dry for a day or two, you get something that causes horrible itches and
rashes when applied to bare skin.

That was one of may reasons for me having mixed feelings about moving.
Nypon soup good, itches bad.

Orjan
--
The Tale of Westala and Villtin
http://tale.cunobaros.com/
Fiction, Thoughts and Software
http://www.cunobaros.com/

Re: [I] Successful Jam Session [message #289047 ]

So, 18 Juni 2006 15:52

naomi

Orjan Westin wrote:
> naomi wrote:
>> I googled Rosella plants and they are a kind of native hibiscus. The
>> bit used for Jam (or cordial) is the fleshy part that grows just after
>> flowering.> http://www.benjaminchristie.com/recipe/100/rosella-jam
>> shows a picture of one of these.( kind of like rosehips I guess).
>
> When you first mentioned it, I thought it was what we in Sweden call
> "nypon" (Lat. Rosa dumalis, Eng. Glaucous Dog-rose), but the picture
> doesn't look right.
>
> Nypon (the hips, that is) are traditionally used to make jam and soup,
> both of which are lovely. My mum used to do a lot when we lived in a
> village where they grew everywhere, but after we moved she decided she
> didn't want to plant her own.
>
> When I was a kid I was taught (in the manner you can imagine) that if
> you take an old rosehip from that bush, extract the seeds and let them
> dry for a day or two, you get something that causes horrible itches and
> rashes when applied to bare skin.
>
> That was one of may reasons for me having mixed feelings about moving.
> Nypon soup good, itches bad.
>
> Orjan

My Finnish Grandma made us an infusion of what is called here 'Rose
Hips' for when we had colds. It was a lot better than all the raw garlic
she also made us eat. Mummo could get us over a cold so quick we didn't
have time to be sick. The best cold cure was to sit in the sauna with a
good book for a few hours.

n

Re: [I] Successful Jam Session [message #289119 ]

So, 18 Juni 2006 18:49

Matthew Seaman

"Anastasia" <house_damodred [at] yahoo.com> writes:

> naomi wrote:
> > Last night I cooked my own Jam for the first time ever, and when I
> > checked it this morning it was set! Yay! The last time I felt this
> > happy about my domestic skills was when I managed to season a cast
> > iron camp oven. A generation ago everyone would have done these
> > things but women my age don't seem to.
> >
> > The type of jam I made was Rosella (it's a kind of hibiscussy flower
> > pod, it makes a nice tart jam and is very high in vit. C).
>
> Wow, never heard of it. Edible flowers are interesting, although I have
> found that the candied rose petals and violets I've had were . . . more
> novel than tasty.

I had home made rose petal jam once in France. It squeaked when you
bit into it. Very odd sensation, but it tasted very nice indeed. Of
course, this was French style jam which is somewhat runnier than your
typical English jam.

And in answer to the bit about Pectin: generally if the fruit or
vegetable you're trying to make jam from doesn't have enough pectin of
its own, then you'ld mix it with something that does. Apple is a good
choice, as it tends to disappear into the background, so to speak.
First jam I ever made was when I was at School and we had a glut of
blackberries in the hedgerows. Made some pretty damn good blackberry
and apple that did.

> I have been trying to season a cast iron pan. What did you do? I haven't
> gotten around to looking it up yet.

Basically you heat up the pan till it's really quite hot, and then
wipe vegetable oil on it, and leave it to cool. Or you can wipe it
over with oil and put it in the oven while you're roasting something.

The pan won't be too brilliant at first: most of the seasoning effect
comes from use. You should expect the pan to turn dark brown to black
inside when it is well seasoned, and it will be permanently greasy.
The really important thing to remember is *never* *ever* use
detergents on the seasoned pan. You can scour out the pan with a
stiff brush -- doing this while the pan is still warm is quite a good
idea -- or if necessary you can use hot water and a brush[1]. I keep a
separate pan brush that doesn't go anywhere near the soap: by the
nature of things it has become quite greasy, so obviates the need to
keep oiling things. And before anyone makes noises about 'unhygenic'
-- anything that can survive the temperature of a good frying pan
deserves to live.

If you do give it the wet treatment, make sure to shake off any extra
water, wipe over with oil again (possibly only needed for relatively
new pans) and put the pan somewhere warm to dry off completely. I
find putting the pan back on the ceramic hob while the hob cools down
is pretty good. Using the pan as a roasting dish is a pretty handy
way of getting it seasoned "for free".

A lot of the snootier style of cook books will say "oil and salt" --
as far as I can tell, all the salt does is act as an abrasive to help
remove fried-on stuff. It's OK, but you end up with a pan crusted
with salt that you then have to clean off: using a brush achieves the
same end rather more conveniently.

Cheers,

Matthew

[1] Chinese cook book I read once waxed lyrical on using a bamboo
brush, as you could apply that to your wok while it was still very
hot.

--
Dr Matthew J Seaman MA, D.Phil. 7 Priory Courtyard
Flat 3
PGP: http://www.infracaninophile.co.uk/pgpkey Ramsgate
Kent, CT11 9PW

Re: [I] Successful Jam Session [message #289418 ]

Mo, 19 Juni 2006 22:11

Rocky Frisco

Anastasia wrote:
> naomi wrote:
>
>>Last night I cooked my own Jam for the first time ever, and when I
>>checked it this morning it was set! Yay! The last time I felt this
>>happy about my domestic skills was when I managed to season a cast
>>iron camp oven. A generation ago everyone would have done these
>>things but women my age don't seem to.
>>
>>The type of jam I made was Rosella (it's a kind of hibiscussy flower
>>pod, it makes a nice tart jam and is very high in vit. C).
>
>
> Wow, never heard of it. Edible flowers are interesting, although I have
> found that the candied rose petals and violets I've had were . . . more
> novel than tasty.
>
> I have been trying to season a cast iron pan. What did you do? I haven't
> gotten around to looking it up yet.

I put either peanut oil or safflower oil in it, about 1/8" deep and heat
it slowly until the oil is smoking slightly (don't let it catch on
fire). Then, using a pot holder, I pour off the oil and hit the pan with
cold water, immediately pouring off the remaining water and wipe the pan
with a rag.

I assume you know to never try to put out an oil or grease fire by using
water, since the water will produce steam, which will disperse the oil
or grease droplets and probably cause a flashfire explosion, which might
kill you and/or take the roof off the kitchen.

-Rocky
--
Joss Whedon is my Master; Alyson Hannigan is my Ideal Woman

Vorheriges Thema:	[I] hair and help with google
Nächstes Thema:	[I] Childcare arrangments

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