The recipe thread
#107
Re: The recipe thread
Haha, I was going to post exactly that then thought better. I don't know if it's the sugar content or alcohol but it's like the "happy wine" I blogged about a few years ago - gives me the giggles and makes me want to sing - think I chaptalized both of them! Guess who's going to pick more apples
Last edited by Rural Hungary; Sep 2nd 2013 at 9:16 pm.
#108
Re: The recipe thread
Haha, I was going to post exactly that then thought better. I don't know if it's the sugar content or alcohol but it's like the "happy wine" I blogged about a few years ago - gives me the giggles and makes me want to sing - think I chaptilized both of them! Guess who's going to pick more apples
#112
Re: The recipe thread
Well I didn't even realise what I was doing! The first time I did it was with the grape wine and that was just because it stopped fermenting and I thought it was too soon for it to do so - added more yeast and sugar then it stopped again so I added a bit more sugar. It was very sweet though and most of it was drank through the winter months as mulled wine. With the scrumpy, it was a case of it tasting very dry and so I added a bit more sugar, fermented again but still dry so repeated a couple of times. Left again for a while and now it tastes just like apple juice you buy from the shop but makes you laugh and sing
Oh, do you mean had enough cider? That ones easy
Oh, do you mean had enough cider? That ones easy
#113
Re: The recipe thread
Okay...daft question. How is lekvár different from jam? At first I thought they were the same thing...but it lekvár runny for a reason?
All comments welcome
All comments welcome
#114
Re: The recipe thread
They are the same thing and it is not normally runny. There is a different type of jam that comes in tubs instead of jars. That is for use in tarts and other baked items, as it does not go as runny when heated.
#115
Re: The recipe thread
I think the word jam seems to cover many things here except from dzsem (jelly). We have bought "jam" which is more puree like with little sugar to "proper" jam and then the fruit butter - though I'm sure the latter has a different name. In fact, I'm sure somebody will be along to tell us there is another word on the label to distinguish between the types of "jam". I hope so as the kids don't like the runny puree and so it usually ends up in a crumble or the like.
#116
Re: The recipe thread
Has anyone got any easy recipes for quince please? I haven't a clue what to do with them
#117
Re: The recipe thread
I think the word jam seems to cover many things here except from dzsem (jelly). We have bought "jam" which is more puree like with little sugar to "proper" jam and then the fruit butter - though I'm sure the latter has a different name. In fact, I'm sure somebody will be along to tell us there is another word on the label to distinguish between the types of "jam". I hope so as the kids don't like the runny puree and so it usually ends up in a crumble or the like.
#118
Re: The recipe thread
Quince butter, quince jam or better still, quince jelly - serve the latter with a quality stilton or strong cheddar - also goes well with figs.