rodp Posted October 27, 2015 Report Share Posted October 27, 2015 Better yet, just give her a list. That's crossed my mind Although, she may still be daddys little girl but she'll soon tell me if I'm taking the mick :lol: Quote Link to comment Share on other sites More sharing options...
JamesMoody3 Posted October 27, 2015 Report Share Posted October 27, 2015 Hambone, if it's too vinegary add another handful of brown sugar and it will balance itself out. It's all down to taste really Quote Link to comment Share on other sites More sharing options...
hambone Posted October 27, 2015 Report Share Posted October 27, 2015 Hambone, if it's too vinegary add another handful of brown sugar and it will balance itself out. It's all down to taste really That's what I've done, added sugar reduced a bit more and it's tasting good. It is hard to believe how so many onions can reduce into so few jars. Thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
JamesMoody3 Posted October 28, 2015 Report Share Posted October 28, 2015 Leave it in the jars in the fridge for a few days and it will taste even better. Usually we slice at least a whole sack of red onions to cook to make it worth while, it's surprising how quick we can get through it Quote Link to comment Share on other sites More sharing options...
clanchief Posted November 18, 2015 Report Share Posted November 18, 2015 rodP,,,,,,,,,,,,,,,,,,,,,what a post,,,,,,,,,,,,,,,,made me laugh, sounds like my first attempt, I had to go to three shops till I found Marrows, not a popular item in Scotland, never saw them since so use corgettes. I keep it in those Ikea jars with the seal lid, mine lasts easy two years. Just don't give any away in a moment of weakness. Chiefy Quote Link to comment Share on other sites More sharing options...
rodp Posted November 18, 2015 Report Share Posted November 18, 2015 rodP,,,,,,,,,,,,,,,,,,,,,what a post,,,,,,,,,,,,,,,,made me laugh, sounds like my first attempt, I had to go to three shops till I found Marrows, not a popular item in Scotland, never saw them since so use corgettes. I keep it in those Ikea jars with the seal lid, mine lasts easy two years. Just don't give any away in a moment of weakness. Chiefy Ha ha, well Chiefy, all I an say is it was worth it . I made a batch and it came out ok, destroyed the big saucepan by letting it burn a little. After about 5 or 6 goes in the dishwasher there's still a 1" crust on the bottom so it went in the bin. Just come out of surgery and once I've healed over I'm off to get a big, I mean BIG saucepan to make another batch in. It didn't last too long as the kids robbed it once they knew about it, left me with one jar and the only reason I had that was because it had been opened My daughter very kindly sourced some new jars, she didn't actually buy them, just told me where I could go and buy them so I can make a bigger batch next time Why do we let our kids walk all over us and actually like them doing it Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 18, 2015 Report Share Posted November 18, 2015 try onion marmalade.........great for cheese and biscuits......... Quote Link to comment Share on other sites More sharing options...
amateur Posted November 18, 2015 Report Share Posted November 18, 2015 (edited) I'm off to get a big, I mean BIG saucepan to make another batch in. This is what you need ................ http://www.ebay.co.uk/sch/i.html?_from=R40&_trksid=p2050601.m570.l2632.R2.TR12.TRC2.A0.H1.Xjam+pan.TRS0&_nkw=jam+pan&_sacat=20625 Edited November 18, 2015 by amateur Quote Link to comment Share on other sites More sharing options...
rodp Posted November 18, 2015 Report Share Posted November 18, 2015 This is what you need ................ http://www.ebay.co.uk/sch/i.html?_from=R40&_trksid=p2050601.m570.l2632.R2.TR12.TRC2.A0.H1.Xjam+pan.TRS0&_nkw=jam+pan&_sacat=20625 Yep, you're right, going to order one Came out of surgery yesterday and anaesthetic still in me so will wait a day or so, don't want to order something the size of a tin bath Quote Link to comment Share on other sites More sharing options...
rodp Posted November 18, 2015 Report Share Posted November 18, 2015 Question for the folk in the know, aluminium or stainless pan ? Quote Link to comment Share on other sites More sharing options...
amateur Posted November 18, 2015 Report Share Posted November 18, 2015 Aluminium can react with acidic fruits, stainless is heavy and does not heat evenly, but choosing between the two I would go for stainless. The best one would be tin-coated copper - if you can find one, although the French apparently always used uncoated copper. Quote Link to comment Share on other sites More sharing options...
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