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Country Gi
I need some very good ab workouts to help cut down my 'jelly roll'. Could you post some videos/websites that will give me some very good tips and workouts? Thank you so much:)
Answer
http://www.youtube.com/watch?v=PQ3fJnk5ipU
Dont forget to run if want to get rid of it!
http://www.youtube.com/watch?v=PQ3fJnk5ipU
Dont forget to run if want to get rid of it!
I have an ornamental plum tree (cherry plums) - wikipedia says I can use them to make jam. How do I do that?
shambo
I've never made jams/jellies before, but I have time to kill during the summer.
Answer
I realise the Cherry-Plum (Prunus cerasifera) is a different species from the Mirabelle (Prunus domestica var. syriaca) but you can treat them in the kitchen in the same manner:
Mirabelle (cherry plum) Preserve
1kg mirabelles
750g preserving sugar
Wash, drain and stone the mirabelles. Place them in a bowl, a layer of mirabelles, then a layer of sugar, and continue to alternate until the mirabelles run out. Macerate for 5-6 hours
Transfer the macerated fruit to a preserving pan. Bring them *gently* to the boil. Continue to cook, maintaining a gentle boil, on a low flame for 20 minutes, stirring continually to prevent the preserve sticking to the base of the pan.
Prepare your jars by submerging in boiling water for several minutes and transfer to a rack to drain and dry themselves.
Remove the preserve from the heat and cool to a workable handling temperature. Ladle or decant the preserve into the jars and make sure they cool *completely* before commencing next step.
When quite cold, cover surface of preserve with parchment preserving discs and seal jars tightly.
Mirabelles, like Morello Cherries, produce a very loose preserve. Avoid overcooking the preserve in search of a strong set, because it won't happen, but the (over)extended cooking will damage the flavour in the meantime.
Note: you may find that the fruit have quite tough skins. If so, you can spend a laborious time tong-ing them out of the preserve as they detach -- watch out: it's easy to burn yourself on steam doing this! -- or strain them through a not-so-fine sieve when most of the skins have detached (after 10 mins approx) and then bring back to the boil and complete the preserving process time.
Good luck!
I realise the Cherry-Plum (Prunus cerasifera) is a different species from the Mirabelle (Prunus domestica var. syriaca) but you can treat them in the kitchen in the same manner:
Mirabelle (cherry plum) Preserve
1kg mirabelles
750g preserving sugar
Wash, drain and stone the mirabelles. Place them in a bowl, a layer of mirabelles, then a layer of sugar, and continue to alternate until the mirabelles run out. Macerate for 5-6 hours
Transfer the macerated fruit to a preserving pan. Bring them *gently* to the boil. Continue to cook, maintaining a gentle boil, on a low flame for 20 minutes, stirring continually to prevent the preserve sticking to the base of the pan.
Prepare your jars by submerging in boiling water for several minutes and transfer to a rack to drain and dry themselves.
Remove the preserve from the heat and cool to a workable handling temperature. Ladle or decant the preserve into the jars and make sure they cool *completely* before commencing next step.
When quite cold, cover surface of preserve with parchment preserving discs and seal jars tightly.
Mirabelles, like Morello Cherries, produce a very loose preserve. Avoid overcooking the preserve in search of a strong set, because it won't happen, but the (over)extended cooking will damage the flavour in the meantime.
Note: you may find that the fruit have quite tough skins. If so, you can spend a laborious time tong-ing them out of the preserve as they detach -- watch out: it's easy to burn yourself on steam doing this! -- or strain them through a not-so-fine sieve when most of the skins have detached (after 10 mins approx) and then bring back to the boil and complete the preserving process time.
Good luck!
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