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Any blackberry jam makers out there at the mo?



  • TootlesTootles Posts: 1,469

    Oh yes!! I'm going to give it a go! In for a penny hey?!



  • TootlesTootles Posts: 1,469

    Thanks Jo47! I'll give it a stir!

  • TootlesTootles Posts: 1,469

    Makes perfect sense! yep, mine looks rather dull in colour! I'm going to busy next weekend that's for certain!

    At least the Victoria Sponge practice was worth it! Thank you Mary Berry!



  • LesleyKLesleyK Posts: 4,029

    Tootles - what a perfect cakeimage.  You've at least got that masteredimage.  Good luck with everything else.  I can tell you're a trierimage

  • TootlesTootles Posts: 1,469

    Thanks LesleyK.  We've just had a slice and it was lovely! 


  • If you look in your local supermarket in the sugar section, you ought to be able to find sugar with pectin added. Great for fruits with naturally low pectin levels. May help with your next attempt.

  • cowslip2cowslip2 Posts: 137

    Wow! Cookery questions now! I love it. Maybe someone could answer my problem. How in the world can I prevent homemade ice cream becoming so hard. I rather think there is an ingredient one can put in the mixture.

  • I think with icecream it's a matter of stirring or beating it frequently during the freezing process, to break up the ice crystals. That's how ice cream makers work, by agitating the mixture constantly. I have been told that if it does set hard, you may be able to improve it by blitzing the whole lot in a food processor and re-freezing, but I haven't tried this myself. 

    Some recipes have whisked egg white added to make them lighter, but I'm not sure how safe raw eggs are now.

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