Allotments 4 All

I am happy cooking my veg from the plot and about to start my first year with ground fruits - rhubarb, strawberries, pumpkins, squash etc. No trees. I want to start making jams and chutneys but havnt got any idea where to start. Last year i wasted some tomatoes that could of been used for chutneys. With no recipes and no ideas i seek your worldly wisdom. Recipes4Us is a good site but i dont want to print 5000 recipes on my PC. Any suggestions on good recipe books in these areas much appreciated. ???

Recipes - I'm sure others can recommend books, but there are some general rules that I tend to follow:
For average chutneys, an average proportion of ingredients to use is 60% veg/fruit, 20% vinegar, 20% sugar. I always cook veg/fruit that has a lot of moisture in it first, before adding vinegar and sugar,  to drive off as much water as possible. Always use a thermometer, and aim to achieve a temperature of 95 to 100 degrees C.
For pickled veg use 66 % veg, 34% vinegar.
Use vinegar of 5% acidity.
For jams, an average proportion of ingredients to use is 50% fruit, 50% sugar.
Always cook the fruit first in no or very little water, before adding the sugar. Always use a thermometer and aim to achieve a temperature of 104 degrees C.
More info here: http://www.allotments4all.co.uk/joomla/smf/index.php?topic=25141.msg247114#msg247114

what an exciting road you're going down kt :)
I've made jam since knee high, but was new to chutters and bottling this year.
The two books I wouldn't do without:

AFRC Home Preservation of Fruit and Vegetables - govt. publication recommended by tim on this site, a real fustie, it looks as it it's been photocopied and home bound but packed with unfussy hard info 8)
http://www.amazon.co.uk/Preservation-Fruit-Vegetables-Fish-Agriculture/dp/0112428649/sr=1-1/qid=1162623686/ref=sr_1_1/202-1970606-0279044?ie=UTF8&s=books

Canning and Preserving for Dummies - US publication (hence, 'canning' for 'bottling') but like all in this series, fun and foolproof :P
http://www.amazon.co.uk/Canning-Preserving-Dummies-Karen-Ward/dp/0764524712/sr=11-1/qid=1162623833/ref=sr_11_1/202-1970606-0279044

If you want to make a particular jam, try the 'search' on A4a, chances are someone has posted a tried and tested recipe. If not, post the question - same goes if you have any problems. You will need plenty of jam jars, so start getting friends and family to save good ones for you. If you'd prefer to buy new, or need wax/cellophane circles, Lakeland do them if you have a shop nearby, otherwise www.ascott.biz are cheap and reliable, sometimes a little slow to deliver so plan ahead ::)

Do you have a preserving pan? Essential so you can allow jam to boil up and evaporate chutters. If not, it's worth investing in a stainless steel one - I use a 'Judge'. Excellent investment, can even be used for soaking cake fruit in brandy, for industrial qtys of soup or as a huge mixing bowl.

A jam funnel is a really helpful piece of kit. If you don't have one yet, this super duper version is only a fiver at http://www.seedsofitaly.com/product/446, or saw the bottom off a large plastic funnel to a dia. of about 1 1/2 inches.

Good luck and remember to post pics of your first fruits ;D

SSx

"! always cook veg/fruit that has a lot of moisture in it first,""

Nice one that, Jenny.