Preserves on the Go
The air is hot and vinegary and thick from the haw sin sauce that is bubbling away in my pressure cooker base, the haws are slowly becoming mushy and their colour changing from a vibrant red to a yuccky brown; once thoroughly mushy they will be passed through a sieve to release the fruit and flavour from the skins and pips. Like this This part is hard work as I use a sieve and a wooden spoon. This creates this This is how much I produced altogether I am however very pleasantly surprised that the sauce produced is thick fruity and not unpleasant. I have dibbed my finger in and this is before the sugar has been added. I have always been taught to test as you go along. I was also taught to let the food talk to you and it will give signs as to whether or not it is ready. That's why I tend to be all over the place when it comes to timings. Time is a man made thing, but if you let things evolve ... then there is usually good food and alche...