Chateau Mareuil - Kitchen Workshop #4 Apricot Jam Making *Escape To The Chateau DIY*
HTML-код
- Опубликовано: 18 окт 2024
- Watch as Belinda shows you how to make Apricot jam! any questions please ask! We read all comments.
To Help Support The Channel Click Below
www.buymeacoff...
Find and Follow our Social Media @ChateauMareuil on Instagram and Facebook.
WWW.CHATEAUMAREUIL.COM for Bookings and Gallerys
I just want to say how much I am loving your cooking episodes. So fab, I love the no-waste ethos, practical and easy to follow instructions, and dry humour. So glad we're getting to see so much more of you both than we did on CHateau DIY.
I love Lee, his background commentary during this mini series, I can't!
Belinda, is it time for wine yet?
Belinda, can we have some wine?
But show them mine, show them mine! I made cherry gin! (So proud of himself)
A tree this big, one little fruit, thissss big, one little fruit.
Hahahaha
I know, he is quite amusing (in small doses), ha ha !!!
Thank you so much for the inspiration! We have just moved in to a lovely old farmhouse not far from you, just outside of Prissac. We have taken on quite a big garden with lots of fruit trees and your video has encouraged me to have a go! Our trees need some TLC before they are fruiting well and our potager is only just being created, but I am so excited to be able to cook my own produce and I’ve had some great ideas from you already. Thank you!! 💞
Your chateau is different than some I'm following, being older and decorated in a less formal manner which is inviting. Your cooking is practical and thrifty. Love how you talk to each other and to the camera.
Thanks Tait, your kind words are much appreciated!
Love your vlogs! You're so natural and so very funny together! Nothing is staged. Keep it coming. Thank you!
Thanks Denise, we will, just filming another at the moment.
Great to have another vlog from you two. I love your naturalness and ease in front of the camera. Yes Lee, the history is really interesting as your Chateau isn’t really typical, I think that’s because it is so old. I too like soft set jam, but Belinda, it’s radishes du Mareuil that’s the huge hit in this house. Please keep the videos coming, I really enjoy the question and answer ones, but all of your videos have been a pleasure to watch. Thank you x
Thanks - such kind words. I really like the radishes, I eat them with cheese, cold meats, pate etc, would be good chucked in a salad too. We have another vlog in the making right now!
You two crack me up .. lovely couple .. keep the videos coming ..,
Thanks Beth, we will - there's another in the pipeline right now....
Hello Lee & Belinda!! That apricot jam looks so delicious! I love the cooking videos for sure, but also love the history videos!! Love hearing the history of the chateau & the area you live in. I am so ready to leave California & buy our own chateau in France. My husband is an excellent finish carpenter by trade, so I think it would be a perfect fit! Now I just have to convince him!! ~~God Bless you both
Hi there, thanks so much and glad you're enjoying our films. Good luck with convincing hubby! x
( Maureen ) congratulations Brenda on your jam making , in 45 years living in France I have and still do make lots of different kinds of preserves for the winter but I have never managed to make nice jam , so I usually put the fruit in the freezer and make tarts in the winter , just like you my plum trees have no fruit on them , Thank you for another very enjoyable vlog .
Thanks Maureen, I freeze fruit too, normally give jam or chutney as a host gift, as we certainly can't eat all I make. We also run Chambres d'Hotes here, so the homemade goes down a treat with our guests.
Chateau Mareuil thanks for your answer , you are indeed a very busy woman .
I really enjoy watching you two interacting together! I would like to see and hear more about the history of the chateau, future projects, daily life (maybe going to the supermarket, favorite shops, other errands?), see Lee making his favorite cocktails, or you both talking more about your lives-- travels (do you have a boat?), how your past prepared you for owning a chateau, advice you might have for others thinking about doing something similar, etc.
Hi Lucinda, many thanks indeed, Our next film will be a history tour and we have lots more planned for the future too, our Q&A films might answer some of your questions also. We don't have a boat!
I truly enjoy your programs. Chateau Mareuil is on my bucket list.
Thanks Walter, we look forward to meeting you here one day!
The cooking is nice but I really love to hear more about the history.
Don't worry Helene, history is up next!
@@chateaumareuil1680 Thank you :)
Love Lee & Belinda from Chateau Mareuil and all their videos. Love the tours and workshops. Lovely couple. Janice from USA.
Thank you for the jam making class, Jason 🤓
Hello sweethearts. A pleasure to see u both yet again. We would watch your videos everyday. Hope your proud of yourselves with the work you've done at the chateau. Love the cooking. Sending my love Lisa xx ❤️
Thank you Lisa, you're very kind xxx
Lovely vlog - as usual, really enjoyed your banter. Like you, I love to use what is in season to make jam or chutney. As my husband is diabetic but still loves a little jam on morning toast as a treat, I only use one third of the sugar then add some sweetener if needed, plus pectin or sometimes sugar free jelly at the end to make my jam set. I then keep it in the fridge and it keeps for ages in sterilised jars. Much cheaper and better than so called diabetic jam.
Thanks Sheila, great ideas for using less sugar x
Vet you two are great to go out with! Love the video.
Thanks Angela - how kind of you
You're both such a lovely funny couple. I really enjoy your videos. Thank you. 😄
Yes. More history and tours of property/ building please.
coming up......
such a sweet couple... keep up the good work. great videos! I love the stainless cooking pot you made your jam in.
Thanks, it's a great pan, I use it a lot.
I absolutely love you guys. I have been watching another chateau channel but I feel they don’t care about the people that are watching them. You are amazing. As luck would have it I just made apricot jam . I absolutely luv it I made it different but added butter by mistake did the right thing by what you said it was my first jam. Amazing enjoy your channel I made mine diet with pyure
Hi Tracy - thanks so much for your very kind words - what a coincidence with the apricots! x
You two are such a pleasure to watch. Jam looks delicious .Looking forward for more videos cooking or not.🥰
Thank you, we try to mix it up a bit, history planned next time
You make it look so easy... I’ll have to try it! Thanks for sharing!!🤗
Thanks, definitely give it a go!
Can you try to make some shots from charity shops when you go to buy things? Linen, dishes, what ever they have?
Yes, we do plan this, there's a great store quite nearby which we plan to visit soon and will do some filming then.
Only recently found your channel and catching up back catalogue. I've really enjoyed watching as you're both so down to earth.
This jam making one has encouraged me to get some apricots today and make this delicious jam, l haven't bothered jam making since my husband died four years ago. It's got my interest back, thank you. Keep up the good work, love your home.
Thanks very much and glad you're back to jam making - apricot is my absolute favourite!
Love to watch y’all having fun in the kitchen!
Thanks so much!
Love your little crocheted lid hats....
Thanks Kim, I may be persuaded to give a little tutorial on how to make them !
Chateau Mareuil they are the cutest little things and much more attractive than just the lid.
Love the cooking, gardening, decorating and history lessons!
Thanks Linde
Thank you love watching yous two cooking lovely couple xxxxxx
Thanks Pauline
Love your videos, specially this one. It makes me brave enough to tackle jam again. Once I tried doing a marmalade and it was a disaster. Looking forward to more recipes and more history from Lee☺
Thanks Josephine, give it a go again, I remember making a very flat pavlova once, it took me years to get brave enough to tackle one again! History up next....
I enjoy making jam as well, this year my fruit crops are abysmal 😩, the only fruit I may have enough of is crab apple. You 2 are always a delight to watch. Belinda you may want to try adding some herbs and spices to some of your jams it takes them to a whole other level. Last year I made a plum/rosemary jam, so delicious, also did an apricot basil jam . So fun to try different recipes. Have a great week looking forward to your next video. Maybe you could take us to the village markets/ shoppes with you on one of your future vlogs. Stay well.👩🏻🎨🥂
Hi Cindy, herbs and spices are a great idea! We're working on the next video right now and definitely plan to go out and about and film a bit more local life soon, take care and thanks x
Love your vlogs, keep them coming 👍
Thanks Debbie!
I've always been so awkward in the kitchen. After watching you, I think I can do it! We have too many pears and it breaks my heart that they've been going to waste. This is the year though!
Of course you can do it! I poach pears in red wine and make a delicious starter or salad with chicory/endive, blue cheese and walnuts with a vinaigrette. Good luck with your endeavours!
Hi both. I really enjoy your videos....the tours of the various buildings and rooms, the history of the place and the cookery ones. They are all so interesting and lots of fun. I know it’s a lot of hard work for you but I look forward to the videos so much and so if you can please keep them coming! Thanks both. You’re great!
Glad you like them!
I have exactly the same preserving pan as you. Absolutely love it but I usually start wine off in it.
Love to see your cooking shows, always entertaining......I use exactly the same measurements as you do, the receipe was given to me years ago from a French neighbour in Montreal.......5 cups strawberries, 5 cups sugar.....never fail.........love your little lid toppers, they always make me chuckle..........stay well..........Donna in Toronto
Thanks Donna, I agree - just stick with old recipes! I may show the toppers also..
Such a fun couple.
Thanks, we do have a augh!
Lovely to see you keep them going xx
Thanks Elaine, we wil
Love your jam bonnets!
Thanks Chris, they're easy to make, might show them on a future vlog?
You two are great! Love your thrifty philosophy and the kitchen cooking is informative (I'm going to try the dab of butter on my next homemade jam process), Thanks for another great vlog.
Thanks Peggy Ann - the butter is fairly new to me, works really well to disperse any scum, you can pop it in at the end too when the jam has reached setting point and ready to pot up.
Great video guys,love the cooking videos but would love to see more of the chateau ooh and your vintage china collection Belinda i have loads of china myself X😊
We certainly plan to show more - to be honest, most of my vintage china is still in England - I would love to have it here with me!
Fabulous vlog Belinda and Lee.. You're such good fun, it's a pleasure to watch you both... And you've inspired me into making some strawberry jam! Thank you ❤️ ❤️
Thanks and jam is the perfect thing to make with strawberries, I like to find big chunks or whole ones in mine!
Hi love the vlogs keep up the good work inside and out you’re such a lovely couple so fun 💕 Misty is a cutie too 🐶
Thanks Jo, there's more to come and we'll show Misty off a bit more too, she deserves it!
I just love watching these videos ! I love the content and the banter between you both 😍 I have been prompted to dust off my jam jars and preserving pan and get cracking making jams and chutneys and even gin thanks to Lee on that score !
It’s made lock down far more bearable to turn on your videos and be entertained whilst learning ! I really want to bring my family over to your Chateau and enjoy the wonderful scenery and great hospitality I know we’ll receive from such lovely hosts ! I know I’ve said it before but please keep these videos coming as I love to learn and be entertained by such lovely people xxx 🏴
Btw apple butter is lovely if you get a glut of apples Belinda xx
Thank you so much, and hope your preserving goes well! We would love to welcome you all here - there are lot of apples on our trees at the moment, apple butter, great idea xx
I've found that if you cook the apples for apple butter in the oven, you don't have to worry about the puree scorching and it will thicken up nicely. You can use the chilled saucer test with this as well. Take care.😊
You both are so funny together! I laugh through all your videos😄
Thanks so much, really glad you're enjoying them.
(Moira Ashton) Great vlog, I want to make Apricot jam now!!! I might just buy some tomorrow, I love the little hats!! I also love the tours around the grounds etc, so dont worry Lee, it will be your turn soon I'm sure, Sweet little Misty, she looks very smart for her play date bless her. Poor Lee! Can't wait to try the Gin!!! 😄😄 💗🏰 🐶
Hi Moira, thanks - it is my absolute favourite jam. Lee's up next with our next history tour!
Wonderful apricot jam Belinda. My tree gave me 8kg apricots this year so I made jam and also preserved half’s in a light syrup to have with ice cream and use in tarts and so on. I’m really enjoying your videos and just love the banter between you and Lee. Always looking forward to your next video. Regards Michelle in Australia 🇦🇺. I also don’t waste a thing 🌸
Thank you for sharing your jam tips.i didn’t know you could reuse the lids I will try that your kitchen feels so homey love it!!
I've always re-used jars and lids but buy new ones if giving for gifts. I do know that you can't re-use if making preserves commercially. Thanks for your kind words about the chateau kitchen!
Lee will be having that lemon for his G&T 😃👍
Ha ha, I think you're right!
Love your kitchen would love to see a your of your Chateau and where you bbuy your lovely furnishings. You have a lovely garden.Julia Elizabeth Kneece Gregg
Love how you are having more fun and a laugh in your videos. Would love to see you eating the jam on a croissant next time. I spotted your cat photo bombing you in the mirror beside the fridge too. What about a video of you going to the market and getting your bargains? Would love that. see you next time.
Thanks, we really enjoy ourselves making them, I have eaten some of the jam, but on crusty buttered bread which I personally prefer to croissants. Lee is more of a croissant man. We are planning to take the filming a bit further afield in the future too.
Thankyou..you make it look really easy..
Thanks Veronica - give it a go!
My husband and I enjoyed your video very much. You both make a lovely double act with the banter! Just a thought, an additional tutorial on how to make the crochet lid cover? Love to you both from beautiful Banff Scotland. X
Thanks Michaela, you're not the first to suggest showing the lid hats!!!
Love your channel. I’ve always wanted to make jams and jellies. You make it look easy, so I will give it a try. I just need to convert the measurements and temperatures. Sending a big thanks from California.
you did a good job on the jam,I always made mine from dried apricots, but after watching this I will try making it with the fresh ones when they sell here in season.Thanks
Jam made with dried apricots sounds delicious. Mine turned out really well (even though I doubted it)!
Belinda doesn’t waste anything - a woman after my own heart. I usually make apricot and vanilla jam each summer, absolutely delicious. You two are hilarious together.
No, I don't - I love apricots and vanilla, I made some last year.
Thank you for another informative and fun video. Still intrigued by that gorgeous cabinet behind you though!
Thanks Suzanne, it's a lovely piece, we bought it at auction a few years back
Thank you so much just love the two of you 😊😊
Thanks Carmela!
💖👑👑💖xx you both are such lovely people and funny too i bet you make wonderful guests and hosts. Am really enjoying all your vlogs😊 the jam looks yummy i can almost smell it 👏👏👏👏👏
Omg, I see some beautiful art in the kitchen! Take us on an art tour :).
Thanks Elaine, we have quite a lot of artwork around the place (mainly not yet hung), we definitely plan an art tour in the future. The painting on the easel in the background is by an Italian painter Dianati, it's of London Bridge in the style of "Turner", Lee bought it about 15 years ago in London.
Hi Belinda, I love that you reuse old jars for your preserves. Your crochet cozies are very cute, but I thought why not spray paint them. If you use Chalkboard paint you can then use chalk or chalk markers to label the preserve inside. I do this even with Mason jar lids so I can label them. Just a thought... I love your vlogs, so happy I founds you guys after ETTCDIY
thanks for the good tip of the butter Belinda
You're welcome Maria, it is a good idea I picked up fairly recently.
Love your apron Belinda xx
You have made it look a lot easier, so I’m going to give it ago at the weekend with some fruit. Cheers
I hope so Diane, that was my aim.
Hi you two lovely people, now I just feel like making apricot jam ... but have to wait for summer here in South Africa 😓
Hi Sandy, it's lovely with vanilla too and I sometimes make peach and apricot together .
I have cookware envy!
I have a very productive plum tree in NZ. I use a delicious NZ Edmunds Cookbook Chutney for it. Its very popular.
I'm going to look this book up! Thanks William
Fruity compote to heavenly jam. I agree Lee ''no scums in your kitchen....lol''. Belinda you are truly motivating me to try my hand at jam making, it seems so easy. Liberate the cherry gin.......Lee you must wait a tad longer. I have an odd question....... what is the painting that Misty was laying in front of that is sitting on a chair on an easel? It looks gorgeous, did one of you paint this? Merci xx
Hi Diane, I do hope you try making jam, it's honestly easy and once you've done it, there's no going back, you'll be jamming and preserving everything! That Painting is much loved by Lee, me not so much - I'll get him to talk about it xx
@@chateaumareuil1680 thank you so much Belinda ❤🙏. I am looking forward to hear Lee talk about it 😊.
Haha tell Lee my fella always says that I've got alot of kitchen gadgets and I'm nuts about cooking xx
A girl's got to have her gadgets! x
Absolutely Belinda and let's face it they eat our cooking. So men shouldn't knock us lol xx
You are a great team! Wondering if you can do a vlog about the decor and the choices you made-the holiday lets have a perfect style for the chateau?
Absolutely!!
Thank you going to try this
Great Shelby, give it a go definitely!
How do you get the sticky labels off? Your jars always look so nice, smooth and clean....
I just soak in very hot soapy water, use a scourer but some are really sticky!
Wonderful video, you guys are so funny! I’ve always used sure jell pectin here in the States, which helps it jell, but makes it super sour so you need so much more sugar. This is much better. 😊
I love cooking videos.
Beautiful jam! Do you reuse your lids when canning like the ones in this video? I would love to reuse some of my jars but I am unsure about the seal of the lid that came with them? Thank you so much! I love your videos!
I think you should try the cherry gin early and give it a whirl!!
Lee would have no hesitation!
Hello Sweet couple, Belinda and Lee glad you are well. The apricot jam looks deligtful. Such a great tip to know same amount of sugar to fruit. I remember the American version using far more sugar compared to fruit like when using strawberries. Rather intimidating because I don't buy that much sugar, lol. I never tried gin, but have been curious about it, for years actually. Do you make it much like a tincture? I have made Brandy before, it was blackberry, great for sipping. Lee, hope your Gin will be liberated for you soon. It sounds wonderful. 💕Tfs, take care, and thanks for the happy time in the kitchen
Thanks so much for you comments, blackberry brandy sounds amazing!
Thank you..apricot jam, ummm. My favorite is orange marmalade. Even mix with creamy peanut butter for a quick snack. I don't eat bread or crackers, so I use a teaspoon... yummy...e
Thanks Evelyn, wish I liked peanut butter but I really don't, I think it's the texture.
@@chateaumareuil1680 my mother likes crunchy, I can't stand it. Creamy mixed well with jam, jelly and preserves. My mother is 97 yrs, she is long lived because she devoirs pickles and raw onions. Her father lived to be 97 yrs, his brother 98 yrs and his sister 101 yrs. Their clan is Norse-Dane and Russian. Battle ready at all times. My mother's mother is Irish. My mother's husband, my father, is German, Irish and Cherokee. If geneology isn't important, why is the generations of Jesus, those that came before....the beginning of the New Testament of The Holy Bible?... God Bless you and Lee and your Templar Palace...e
Fab! Love you two when your in front or behind the camera. Lee’s comments re Cherry gin and scum made me giggle! Thing is, I would like the recipe for the lovely pudding you made that was like a batter, so my thoughts are.... are you going to do a little Chateau cooks paperback leaflet/book ?? Pretty please! Or somehow have these recipes where we can go and download to try ourselves. I’m sure Lee would share his Gin recipe too. :) thanks you two great video. x
Thanks Georgie, I do maybe have book plans for the future, definitely a website, which is currently being finalised (when I get the time!). Cherry Clafoutis recipe as follows:-
Ingredients
3 Eggs
75g Caster Sugar
75g Plain Flour
300ml whole milk (or mix semi-skimmed with cream)
40g butter
500 -600g cherries, stoned if possible
Icing sugar to finish
Pre-heat the oven to 180 degrees fan
Put all the batter ingredients into a food processor and whizz on high for 1 min.
Heat the baking dish in the oven for 5 mins, add the butter and return to the oven until melted and bubbling. Brush/swirl around the insides of the dish and add the cherries.
Pour over the batter and bake for about 35 mins until the clafoutis is well risen and golden brown. Leave to cool - the end result will be quite solid.
Best eaten at room temperature with cream or crème fraiche. You can serve it with a light dusting of icing sugar.
Chateau Mareuil thank you Belinda I’ll give it a go.
😂😂 When the gin is ready we'll all celebrate 🍸🍸 Patience Lee...it will be worth the wait...Misty looking lovely after the pamper session...🥰 I'm not an apricot or peach lover but could be tempted to try that jam, it looks lovely..😋 I don't like firm lumpy jam. I have to buy shredless marmalade as don't like the 'worms' ..think its a childhood thing 😂 thanks for sharing 💜
Thanks Ruth, the apricot is definitely worth a try, fresh crusty bread & butter, mmmmmm
Really enjoyed this one. I’ve always fancied trying jam making but never done it! You have inspired me! Quick question if I may; we have a Victoria Plum tree which gives us beautiful plums, often more than we know what to do with. Do you think it would work out ok to make plum jam using your exact recipe and method, just switching the apricots for plums? Many thanks!😎
Thanks Jon, I think it would work very well with plums, maybe less water? Good luck with your jam making!
Chateau Mareuil - Thank you for the encouragement and tips! I will let you know how it goes. Will have to wait a little while as the plums don’t come ready until September here in the North of the UK but I will definitely do it!
BTW Lee - your cherry gin is getting closer. Only 3 1/2 months to wait now....!😂😂
Was the thermometer sitting on pan bottom? That might affect temp.
I think you have a point Debra, I hadn't thought of that, I normally make much bigger quantities and the thermometer would sit higher up.
I found a 8 year old chutney in the back of the cupboard. Delicious
I've got preserves that have kept that long, chutney is better the more mature it is in my opinion!
Lee’s commentary is great 😂
Thanks Kellie, we are so enjoying making the films....
It's a chemical process when sugar gets heated it turns into strands, the protein in the butter makes it go into a gel form by transforming it. Without you can sieve it so the jam gets mixed this way. It's indeed an old way. You can by pectin sugar these days.It was fun hearing Lee muttering about his gin. Thanks.
Thanks, I knew someone would know why the butter works!
@@chateaumareuil1680 😄😄😄
What is the crocheting direction for the jar hats?
Also. I melt para wax after the jam has set and put a thin layer on top of the jam for preserving.
Jar Hats - make a chain of 4, slip stich to form a ring, 1 chain, 12 dc into ring, 2 treble crochet into each double crochet, slip stitch to close the ring, chain 3 (to form 1st treble), treble crochet into 1st stitch, then 2 into next stitch, repeat until end of ring, slip stitch to close. Then double crochet into each stitch, working into the back loop only (to form edge), without increasing, slip stitch to close ring - keep going with rings of double crochet until the cover fits your jar - think I'll show one on a future video!!!
I've never used wax on jam, sounds like an idea
@@chateaumareuil1680 Think you might have started a new craze here!! Xx
Would it work with other things like blueberries or raspberries? Is the measurement the same? I kg berries and 1 kg of sugar? And how long does it stay ok? Keep in the fridge, cooler, or pantry?
Yes indeed, although you wouldn't need any water with soft fruits. I've still got perfectly good jam and preserves I made several years ago, once opened, they're best kept in the fridge though
@@chateaumareuil1680 Thank you! I must try this. :)
I don't get why some people dislike a video like this? Maybe it's not interesting to you but why dislike it? Just move on? Strange people.
Thanks Mike, me neither - if it's not of interest, you don't need to watch!
I think I want to try it with Stevia...What about strawberries? Equal parts of equivalent I am guessing....
Hmmmm, not sure, I've never used Stevia
Gin and tonic for lee x
He won't need to be asked twice!
How long will the jam last without opening? Xx
Quite a long time, I've got some several years old which is still good, I keep in a dark cupboard.
Solid
Thanks
I don't know if you know this but that almond flavor from the apricot pits is cyanide that naturally occurs in the pits. It is not safe to eat ANY stones from stone fruit. In cases of cyanide poisoning the tell tale sign is an immediate odor of almond. Even small rodents leave them alone. Otherwise, as usual, a fun video! Just waiting for more.
Someone else has pointed this out, I've looked it up and it seems you would have to consume a large quantity.
Did you take the skins off the apricots???
Chris Larsen , no you always leave the skins on . Maureen
The jam has to remain at a hard boil for several minutes to ensure the jam sets. The butter helps keep the jam from boiling over as this is a risk to making jam. A soft set is lovely. I prefer it myself.
Thanks Vintage - the apricot soft set is certainly yummy, Lee just had some for breakfast with croissants.
Can you use Stevia instead of sugar???
I'm honestly not sure, I expect someone knows???
~ just dropped by and to say ' hi' ( be rude not to : ) apricots, second to cherries, my fave! Like the idea of mixing with ice-cream... ooh saw the Chateau Mareuil apron Belinda.... very nice, only have seen Lee before with his t - shirts! Without the Chan 4 programme, would not know of you two, so hopefully it helped with your business, yet am sorry to say will NOT be watching the new series ...seemed too much of an agenda going on, and seeing you both here, such a different Impression from the series... You both have achieved much to be proud of... the apartments you' s created ( shown in earlier vlog) both stunning! Whatever you do I'll watch ,and the content choice is of course, yours, yet having seen some requests in the comments, am adding mine... there is something about the river, which were the highways, back when...( I can see some Knights Templars, stealthfully coming up from the south) ...so that is it ...would love a walk along the river bank with more history please! And remember: by this time next year, we can all be millionaires! ~
Thanks Deedee, the aprons were a Christmas gift from Lee's Mum, we have one each, but I get to wear both of them. In fact, we're planning to film some more history today and certainly a river walk is planned - it's a bit overgrown at the moment!
@@chateaumareuil1680 ~ thanks guys, looking forward to it... Time consuming enough, dealing with my small patch of heaven, must take a lot of time and effort, just to maintain yours...since all the sun we had in May and then this week's rain, much is getting overgrown ...do you ever manage to get any help? ~
Can you grow sloe berries to make sloe gin that would be fabulous Julia Elizabeth Kneece Gregg
Help Belinda did you peel the apricots????
Hi Ellen, no, I don't think they need peeling.
Ty so much i dont have a pot like yours can i use a big pasta pot? Do you also have a link to the exact recipe i know you're quite busy but maybe when you have a free moment you can tell me..cant wait for your next vlog whatever you and lee decide to film ill be 1st in line to watch be well and stay safe 🥰❤
Gin has to infuse with the fruit. Same thing with the chutney etc., they need to "age" or whatever it is called.
You're right Lucy, chutney definitely needs to mature!