And now my jam might not be magical...

[lady_of_clunn]

Since I haven't done a lot of Christmassy things in the last three or four years, I am going a bit into overdrive.

I decided to make Christmas Plum Jam.

My trusty cookbook calls for 'a freshly polished copper cauldron'.

o_O

I am afraid there was a distinct lack of detentions lately and I did not have such a cauldron handy.

I tried a stainless steel cooking pot. I have no idea whether to stir clockwise or counterclockwise, so I think I am messing up even more.

It is bubbling something fierce, though...

Damn, if this is not detrimental to the magical properties of gingerbread spice!

Comments

[missingkeys.livejournal.com]

lol! That's awesome. :)

I have an ancient cook book here with an awesome toffee recipe. One of the steps includes 'stir over fire'. I love that part.

[lady-of-clunn.livejournal.com]

Me, too!

Doesn't help that I found a 16th century farmhouse in the Pennines on internet auction. Complete with original flagstones and an ca. 18th century cooking range.

It's at £ 2000 at the moment...

I could buy it and brew potions jam all day...

[missingkeys.livejournal.com]

Oh, that would be awesome! And, ooer, so cheap. Who could not buy that? *grin*

[lady-of-clunn.livejournal.com]

Ah, there is the small matter that it is in the Pennines, needs complete restoration - possibly including water, electricity and heating - and there is no access for vehicles. Cars can be parked in the minuscule village and then it's on foot up the hill.

Still. I'd like to have it! Only - what would I do with it?

Looky here:

http://www.pattinsonauctions.co.uk/Auction-Property-Rookhope/140587

*sigh*

[missingkeys.livejournal.com]

Erm. Perhaps a nice townhouse would be better. :p

I really love the bit about how a sat nav will take you to the wrong place. I wonder if there's any chance of putting in a driveway? heh.

[darklight90.livejournal.com]

'a freshly polished copper cauldron'

Methinks someone stumbled across one of Witch Weekly's recipe pages?

[lady-of-clunn.livejournal.com]

LOL!

Only if my grandma was a subscriber ;)

[margaritaabate.livejournal.com]

I make jam all the time and the pot doesn't matter....what does is the consistency of the jam itself and ensuring you've followed the process and added in the right amount of sugar, pectin (if necessary), etc.

It should be fine. Make sure you jar correctly.

[lady-of-clunn.livejournal.com]

Yeah, it just always cracks me up to read about the cauldrons and the silver spoons versus new wooded ones and whatnot ;)

[kayoko.livejournal.com]

*giggle-snorts* Freshly polished? Is that so the polish adds flavour or the oxidation doesn't? Hahaha.

[linkar123.livejournal.com]

In Russia it was common to make jams in copper basins because it reduced the chance of the jam sticking to the bottom and burning. Polishing the pot reduces sticking and burning which can be a major problem if you have to cook the jam for 1-2 hours before jarring it.

I don't have a copper pot but I make my jams in a stainless steel pot Still, copper is considered the best. Porcelain enamel pots are a nightmare when it comes to making jams. Every Russian cook knows that. Making preserves and jams in summer is big in Russia.

Cauldron does sound so HP-funny!

[robs55.livejournal.com]

haha, a cauldron? Just how old is this recipe book? :P Though the idea of actually owning a polished copper cauldron for cooking in does sound like an appealing HP idea :D