When I was a child in Lancashire 65 years ago my mother used to
make a mint sauce with lettuce, onion & ISTR chopped tomato!
Does anyone have any experience of this?
I only thing have found is the second variety at
http://www.allotment.org.uk/recipe/237/mint-sauce-recipe/
Do any of you have experience of different varieties?
-- 
Dave Croft
Warrington
http://www.oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

"Dave Croft"  wrote in message 
news:7klukmF38uodkU1@mid.individual.net...
> When I was a child in Lancashire 65 years ago my mother used to
> make a mint sauce with lettuce, onion & ISTR chopped tomato!
> Does anyone have any experience of this?

I do, but I have never seen it since.. just onion and lettuce though!  Ours 
was made with malt vinegar too:))


> I only thing have found is the second variety at
> http://www.allotment.org.uk/recipe/237/mint-sauce-recipe/
> Do any of you have experience of different varieties?
> -- 
> Dave Croft
> Warrington
> http://www.oldengine.org/members/croft/
> http://community.webshots.com/user/crftdv
>
>
>

On Mon, 26 Oct 2009 16:06:18 -0000, "Ophelia"  wrote:

>
>"Dave Croft"  wrote in message 
>news:7klukmF38uodkU1@mid.individual.net...
>> When I was a child in Lancashire 65 years ago my mother used to
>> make a mint sauce with lettuce, onion & ISTR chopped tomato!
>> Does anyone have any experience of this?
>
>I do, but I have never seen it since.. just onion and lettuce though!  Ours 
>was made with malt vinegar too:))

When we lived in a shoe box in a gutter in Yorkshire our mint sauce was made
with mint and malt vinegar.

My wife discovered clear pickling malt vinegar in a supermarket. The difference
is that there is no caramel & spices added. 
I knew a Dutch guy who was the main importer of rum in Europe. All imported rum
is also clear and has caramel added to it to give it colour. He bought the
remaining stocks of RN naval rum when serving rum was stopped in the RN.
-- 

Martin

"Martin" <me@address.invalid> wrote in message 
news:1dmbe59qv15ei77mjorbag7prlnaqooibo@4ax.com...
>
> When we lived in a shoe box in a gutter in Yorkshire our mint sauce was 
> made
> with mint and malt vinegar.

yayyyyyyyyyy you must have been our neighbour:)

On 2009-10-26 15:47:18 +0000, "Dave  Croft" 
 said:

> When I was a child in Lancashire 65 years ago my mother used to
> make a mint sauce with lettuce, onion & ISTR chopped tomato!
> Does anyone have any experience of this?
> I only thing have found is the second variety at
> http://www.allotment.org.uk/recipe/237/mint-sauce-recipe/
> Do any of you have experience of different varieties?

Never heard of that one.  My grandmother just made it with mint, 
vinegar and sugar.  I don't like it and think it affects the taste of 
the meat too much so I buy rosemary jelly and most of the family are 
converts now.
-- 
Sacha

On Mon, 26 Oct 2009 17:28:43 -0000, "Ophelia"  wrote:

>
>"Martin" <me@address.invalid> wrote in message 
>news:1dmbe59qv15ei77mjorbag7prlnaqooibo@4ax.com...
>>
>> When we lived in a shoe box in a gutter in Yorkshire our mint sauce was 
>> made
>> with mint and malt vinegar.
>
>yayyyyyyyyyy you must have been our neighbour:)

You are spotty toots and my mum pinched mint from behind your outside dry
closet.

http://upload.wikimedia.org/wikipedia/en/b/b5/Bash_street_kids.JPG
-- 

Martin

Dave  Croft  wrote:

> When I was a child in Lancashire 65 years ago my mother used to
> make a mint sauce with lettuce, onion & ISTR chopped tomato!
> Does anyone have any experience of this?
> I only thing have found is the second variety at
> http://www.allotment.org.uk/recipe/237/mint-sauce-recipe/
> Do any of you have experience of different varieties?

I'm not sure I'd call this mint sauce per se, but I've just blended
loads of fresh mint, roasted garlic, seasoning and cherry tomatoes and
spooned it on top of venison steaks, which are now grilling... yum.

-- 
(*) of the royal duchy of city south and deansgate 
www.davidhorne.net (email address on website) 
"[Do you think the world learned anything from the first 
world war?] No. They never learn."  -Harry Patch (1898-2009)

Martin wrote:
> On Mon, 26 Oct 2009 17:28:43 -0000, "Ophelia"
>  wrote:
>
>>
>> "Martin" <me@address.invalid> wrote in message
>> news:1dmbe59qv15ei77mjorbag7prlnaqooibo@4ax.com...
>>>
>>> When we lived in a shoe box in a gutter in Yorkshire our mint sauce
>>> was made
>>> with mint and malt vinegar.
>>
>> yayyyyyyyyyy you must have been our neighbour:)
>
> You are spotty toots and my mum pinched mint from behind your outside
> dry closet.
>
> http://upload.wikimedia.org/wikipedia/en/b/b5/Bash_street_kids.JPG
> Martin

Hiya Plug:)) *waves*

On Mon, 26 Oct 2009 17:34:45 +0000, Sacha  wrote:

> rosemary jelly and most of the family are converts now.

You are sooo lucky to be able to find something like that.

hmmm.  I have a rosemary bush and there are recipes on the net.
Thanks for the idea!

-- 
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 26 Oct 2009 17:34:45 +0000, Sacha  wrote:
> 
> 
>>rosemary jelly and most of the family are converts now.
> 
> 
> You are sooo lucky to be able to find something like that.
> 
> hmmm.  I have a rosemary bush and there are recipes on the net.
> Thanks for the idea!
> 

Is there such a thing as low to no sugar jams & jellies?

The 'elderly relative' cant have the high sugar content commercial jams 
& jellies any  more so i have been thinking of making some home made, 
but the recipes i have call for exorbitant amounts of sugar.

At this point, even though Escoffier claims strawberry jam is the most 
'demanding' to make im thinking of following his instructions but 
cutting way down on the 14 ounces of sugar for 1 pound of strawberries.

-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

On 2009-10-28 05:04:23 +0000, sf   said:

> On Mon, 26 Oct 2009 17:34:45 +0000, Sacha  wrote:
> 
>> rosemary jelly and most of the family are converts now.
> 
> You are sooo lucky to be able to find something like that.
> 
> hmmm.  I have a rosemary bush and there are recipes on the net.
> Thanks for the idea!

The one I buy is made by a company called Tracklements and it's 
available online.  I think it's rosemary & apple jelly, presumably 
because of the pectin in the apple.
-- 
Sacha

Mr. Joseph Littleshoes Esq.  wrote:
> Is there such a thing as low to no sugar jams & jellies?

There are jams made using apple juice instead of sugar.  They are prety
much the only ones I use now, quite low calorie (comparatively) and
taste more of fruit than of sugar.  Of course, whether they are
acceptable (being fruit sugar rather than artificial sweetener type 'low
sugar') in your case would be for you to work out yourself.  Personally
I love them cos I can eat them with yoghurt as well as in normal 'jam'
situations.

Whole Earth do some (apricot, raspberry, strawberry, orange) but have
stopped doing my favourites (cherry, forest fruit) recently.  If you go
to ethical superstore (nb, if you have a topcashback account you can get
10% cashback!  If you don't have a topcashback account, sign up for one
and drop me an email first to get a referal link please!  ;-) there are 
some others, with a cherry preserve and a blackcurrant that I've tried.
But I still prefer Whole Earth.  There is also one that the supermarkets
carry but I can't remember the brand name!  It's in a tall thin glass
jar and looks like a 'premium' jam, but if you look at the ingredients,
it's again with apple juice not sugar.

Nb, once you open non-sugary jam you need to keep it in the fridge and
eat it within the month.

Mr. Joseph Littleshoes Esq.  wrote:
> The 'elderly relative' cant have the high sugar content commercial jams 
> & jellies any  more so i have been thinking of making some home made, 
> but the recipes i have call for exorbitant amounts of sugar.

Of course, I've just re-read and realised you wanted a recipe instead of
a brand.  Apologies.  But yes, you can!

The message 
from "Mr. Joseph Littleshoes Esq."  contains these words:

> Is there such a thing as low to no sugar jams & jellies?

  Supermarkets here sell jams and jellies made specifically for diabetics.

> The 'elderly relative' cant have the high sugar content commercial jams 
> & jellies any  more so i have been thinking of making some home made, 
> but the recipes i have call for exorbitant amounts of sugar.

   You can vastly reduce the amount of sugar (and cooking time) by using
additional pectin (the natural setting agent in fruit) 
  (bottled of liquid pectin is available from healthfood shops and 
supermarkets here under the trade name Certo).
   Reduced sugar jams don't have the long-keeping qualities of
high-sugar jams so keep it in the fridge.
   Commercial pectin is a byproduct of apples.

   We usually use Certo for  making soft-fruit jams because we  like
jams  tart rather than too sweet; and  the reduced cooking time improves
flavour and texture.

   Janet

Janet Baraclough wrote:
> The message 
> from "Mr. Joseph Littleshoes Esq."  contains these words:
> 
> 
>>Is there such a thing as low to no sugar jams & jellies?
> 
> 
>   Supermarkets here sell jams and jellies made specifically for diabetics.
> 
> 
>>The 'elderly relative' cant have the high sugar content commercial jams 
>>& jellies any  more so i have been thinking of making some home made, 
>>but the recipes i have call for exorbitant amounts of sugar.
> 
> 
>    You can vastly reduce the amount of sugar (and cooking time) by using
> additional pectin (the natural setting agent in fruit) 
>   (bottled of liquid pectin is available from healthfood shops and 
> supermarkets here under the trade name Certo).
>    Reduced sugar jams don't have the long-keeping qualities of
> high-sugar jams so keep it in the fridge.
>    Commercial pectin is a byproduct of apples.
> 
>    We usually use Certo for  making soft-fruit jams because we  like
> jams  tart rather than too sweet; and  the reduced cooking time improves
> flavour and texture.
> 
>    Janet

Thanks, the certo had crossed my mind as a possibility, but its so very 
tart, sour even, but maybe with some small amount of sugar or sugar 
substitute?

A little bit of searching also turned up calf's foot jellies and jellies 
made with gelatin, but the elderly relative prefers the jams with bits 
of fruit so im off to purchase some certo.

Interestingly enough, at least to me, one of my cook books goes on about 
wine jelly, made with various wines instead of fruit but it seems to me 
one could combine both the fruit and wine.

Given the abundance and inexpensive price of tomatoes around here im 
thinking of trying tomato jam first, the recipe i have calls for red 
currant juice as a form of pectin for the tomato jam and a bit of 
vanilla for flavor.

-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

On Wed, 28 Oct 2009 13:41:51 -0800, "Mr. Joseph Littleshoes Esq."
 wrote:
>
>> from "Mr. Joseph Littleshoes Esq."  contains these words:
>> 
>> 
>>>Is there such a thing as low to no sugar jams & jellies?
>> 
Yes.  Ball (brand jars) recipes have some.
http://www.freshpreserving.com/

>
>Given the abundance and inexpensive price of tomatoes around here im 
>thinking of trying tomato jam first, the recipe i have calls for red 
>currant juice as a form of pectin for the tomato jam and a bit of 
>vanilla for flavor.

Here are some other ideas you can combine with that.  I think I like
the ginger idea better than vanilla.

Tomato jam.  This blog's pages are pdf/images, so I can't copy the
recipe here.  http://www.paulandangela.net/blog/2009/04/06/tomato-jam/

http://www.nytimes.com/2008/08/20/dining/201mrex.html?ref=dining
Tomato Jam
August 20, 2008

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely
chopped

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper
flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil
over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has
consistency of thick jam, about 1 hour 15 minutes. Taste and adjust
seasoning, then cool and refrigerate until ready to use; this will
keep at least a week.

Yield: About 1 pint.

http://www.nytimes.com/2008/08/24/magazine/24food-recipes-1.html?ref=dining
1948: Tomato Preserves 
Published: August 22, 2008

This recipe was created by Ruth P. Casa-Emellos, the director of the
New York Times test kitchen.


This is best made with at least 3 pounds of tomatoes. Using level
pounds makes the math easier. Buy the smallest plum tomatoes you can
find, so you can leave them whole.

Small plum tomatoes

For each pound of cored and peeled tomatoes:

¾ pound sugar
3 cloves
1 stick cinnamon
1 ¼-inch slice peeled ginger
¼ lemon, thinly sliced, seeds discarded.

1. Select slightly under ripe tomatoes, preferably the small,
pear-shaped ones. Core the tomatoes, then skin them by cutting a
shallow X in their rounded end and dipping them in boiling water for
30 seconds. Peel. If the tomatoes are large, slice them in half across
the middle and remove their seeds. Weigh the tomatoes, then measure
the sugar and spices.

2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled
cast iron works best). Cover and let stand overnight — no need to
refrigerate.

3. The next day, tie the spices in cheesecloth. Add the spice bag to
the tomatoes along with the sliced lemon. Place over medium heat and
bring to a simmer. Cook, stirring often, until the tomatoes have
become slightly translucent and the syrup is thick and begins to gel.
Don’t boil the syrup, or the tomatoes will fall apart. If the tomatoes
finish first, remove them from the pan and reduce the syrup over
medium-high heat. Remove the spice bag. Meanwhile, sterilize enough
jars to accommodate the amount of preserves.

4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons
to eat separately), and cover the tomatoes with syrup. Seal, using
your preferred canning method: paraffin or processing.






-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 28 Oct 2009 10:09:55 +0000, Sacha  wrote:

>On 2009-10-28 05:04:23 +0000, sf   said:
>
>> On Mon, 26 Oct 2009 17:34:45 +0000, Sacha  wrote:
>> 
>>> rosemary jelly and most of the family are converts now.
>> 
>> You are sooo lucky to be able to find something like that.
>> 
>> hmmm.  I have a rosemary bush and there are recipes on the net.
>> Thanks for the idea!
>
>The one I buy is made by a company called Tracklements and it's 
>available online.  I think it's rosemary & apple jelly, presumably 
>because of the pectin in the apple.

thanks Sacha!

-- 
I love cooking with wine.
Sometimes I even put it in the food.

In article ,
   Sacha  wrote:
> On 2009-10-28 05:04:23 +0000, sf   said:

> > On Mon, 26 Oct 2009 17:34:45 +0000, Sacha  wrote:
> > 
> >> rosemary jelly and most of the family are converts now.
> > 
> > You are sooo lucky to be able to find something like that.
> > 
> > hmmm.  I have a rosemary bush and there are recipes on the net.
> > Thanks for the idea!

> The one I buy is made by a company called Tracklements and it's 
> available online.  I think it's rosemary & apple jelly, presumably 
> because of the pectin in the apple.

Tracklements' Cranberry, Port & Orange Jelly is good with turkey and pork -
and with anything else you fancy!

Jane

-- 

Jane Gillett   :   j.gillett@higherstert.co.uk   :   Totnes, Devon.

In article ,
    wrote:
> Mr. Joseph Littleshoes Esq.  wrote:
> > The 'elderly relative' cant have the high sugar content commercial jams 
> > & jellies any  more so i have been thinking of making some home made, 
> > but the recipes i have call for exorbitant amounts of sugar.

> Of course, I've just re-read and realised you wanted a recipe instead of
> a brand.  Apologies.  But yes, you can!

Just a couple of warnings, please.

1. You'll have to keep them in the fridge and not keep them too long as
Vicky says; sugar is a preservative so if there's less there they will grow
mould.

2. If your relative's problem is diabetes then it may not help. Fruit sugar
is still glucose as far as the body is concerned. Will still be enjoyable
but you will still be limited in the amount they can eat.

Cheers
Jane (diabetic)

-- 

Jane Gillett   :   j.gillett@higherstert.co.uk   :   Totnes, Devon.

On 2009-10-29 08:04:36 +0000, Jane Gillett  said:

> In article ,
>    Sacha  wrote:
>> On 2009-10-28 05:04:23 +0000, sf   said:
> 
>>> On Mon, 26 Oct 2009 17:34:45 +0000, Sacha  wrote:
>>> 
>>>> rosemary jelly and most of the family are converts now.
>>> 
>>> You are sooo lucky to be able to find something like that.
>>> 
>>> hmmm.  I have a rosemary bush and there are recipes on the net.
>>> Thanks for the idea!
> 
>> The one I buy is made by a company called Tracklements and it's
>> available online.  I think it's rosemary & apple jelly, presumably
>> because of the pectin in the apple.
> 
> Tracklements' Cranberry, Port & Orange Jelly is good with turkey and pork -
> and with anything else you fancy!
> 
> Jane

And have you encountered Highfield Preserves range?  Their Red Onion 
Marmalade is wonderful.  Riviera Foods in Totnes do it but I think 
that's probably only wholesale.  I'm going to get the one you suggest 
as an addition - sounds terrific.
-- 
Sacha

On Oct 29, 8:09 am, Jane Gillett  wrote:
> In article ,
>     wrote:
>
> > Mr. Joseph Littleshoes Esq.  wrote:
> > > The 'elderly relative' cant have the high sugar content commercial jams
> > > & jellies any  more so i have been thinking of making some home made,
> > > but the recipes i have call for exorbitant amounts of sugar.
> > Of course, I've just re-read and realised you wanted a recipe instead of
> > a brand.  Apologies.  But yes, you can!
>
> Just a couple of warnings, please.
>
> 1. You'll have to keep them in the fridge and not keep them too long as
> Vicky says; sugar is a preservative so if there's less there they will grow
> mould.
>
> 2. If your relative's problem is diabetes then it may not help. Fruit sugar
> is still glucose as far as the body is concerned. Will still be enjoyable
> but you will still be limited in the amount they can eat.
>
> Cheers
> Jane (diabetic)
>
> --
>
> Jane Gillett   :   j.gill...@higherstert.co.uk   :   Totnes, Devon.

Jane, I have a friend who is diabetic.  I would like to be able to
make jam that he can eat.  I have an old cook book with diabetic jam
recipes and glycerine is mentioned in all of them, have you used
that?  I'd appreciate a diabetic jam recipe if you have one?

Judith

In article
,
   Judith in France  wrote:
> On Oct 29, 8:09 am, Jane Gillett  wrote:
> > In article ,
> >     wrote:
> >
> > > Mr. Joseph Littleshoes Esq.  wrote:
> > > > The 'elderly relative' cant have the high sugar content commercial jams
> > > > & jellies any  more so i have been thinking of making some home made,
> > > > but the recipes i have call for exorbitant amounts of sugar.
> > > Of course, I've just re-read and realised you wanted a recipe instead of
> > > a brand.  Apologies.  But yes, you can!
> >
> > Just a couple of warnings, please.
> >
> > 1. You'll have to keep them in the fridge and not keep them too long as
> > Vicky says; sugar is a preservative so if there's less there they will grow
> > mould.
> >
> > 2. If your relative's problem is diabetes then it may not help. Fruit sugar
> > is still glucose as far as the body is concerned. Will still be enjoyable
> > but you will still be limited in the amount they can eat.
> >
> > Cheers
> > Jane (diabetic)
> >
> > --
> >
> > Jane Gillett   :   j.gill...@higherstert.co.uk   :   Totnes, Devon.

> Jane, I have a friend who is diabetic.  I would like to be able to
> make jam that he can eat.  I have an old cook book with diabetic jam
> recipes and glycerine is mentioned in all of them, have you used
> that?  I'd appreciate a diabetic jam recipe if you have one?

I'm very sorry but I haven't. I know there are products out there and they
may fit the bill but I imagine he will only be able to eat a certain amount
of those.

Fibre in food eaten at the same time as small quantities of sweet foods
will help to slow down the absorption of glucose into the bloodstream. The
rapid absorption which would otherwise take place is one of the things
which does the damage, along with the extended duration of the high glucose
 level. This rapid increase in sugar level does not occur in people with
normal digestions as the pancreas kicks in and produces insulin fast enough
to avoid it. It depends how serious your diabetes is.

So your friend may be able to take either commercial diabetic products or
small amounts of glucose in the context of fibre such as good bread or a
balanced meal; it will depend on how severe his diabetes is. Personally, I
don't generally bother with diabetic products and have only small
quantities of normal sweet foods in the context of fibre but it depends on
your friend's diabetic condition. He will probably know.

I've no idea what the glycerine is there for; AIUI it goes to glucose in
the body - as do fats and starches. Also, don't be mislead into thinking
fruit drinks with "no added sugar" are ok; they are not. As I said before,
fruit sugar is still glucose.

Sorry
Jane



> Judith

-- 

Jane Gillett   :   j.gillett@higherstert.co.uk   :   Totnes, Devon.

vicky@dinky wrote:
> Mr. Joseph Littleshoes Esq.  wrote:
> 
>>The 'elderly relative' cant have the high sugar content commercial jams 
>>& jellies any  more so i have been thinking of making some home made, 
>>but the recipes i have call for exorbitant amounts of sugar.
> 
> 
> Of course, I've just re-read and realised you wanted a recipe instead of
> a brand.  Apologies.  But yes, you can!
> 

Thanks, lots of good info.

My first batch of mango jam got turned into chutney:)

-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3