**Mound on lemon honey**. ☹️
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|---|---|
| 1 | I've tried everything that's been suggested but even keeping it in the fridge it has mould on the top within a short time. standard - 2019-10-15 12:02:00 |
| 2 | Are you or someone in the house introducing bacteria by double dipping? Edited by wheelz at 1:11 pm, Tue 15 Oct wheelz - 2019-10-15 13:09:00 |
| 3 | I make it using the Edmonds microwave recipe, sterilise the jars, have them hot, and when cold keep in the fridge. Gets eaten too quickly to go off. voyager4 - 2019-10-15 14:19:00 |
| 4 | My microwave (butterless) lemon honey keeps weeks in the fridge,and has never gone mouldy. If I'm not going to use it I just freeze it and scoop it straight from the freezer. kaddiew - 2019-10-15 15:04:00 |
| 5 | standard wrote: sarahb5 - 2019-10-15 17:58:00 |
| 6 | wheelz probably had the right answer, or one of a few anyway. Double dipping definitely causes mould. I found that the microwave recipe had a much shorter shelf life (refrigerated all the time) than the stove top version. I was also told by an old lady who was a fantastic baker/cook that if you put grated rind in your recipe the rind seemed to cause the lemon honey to mould much quicker than if you leave it out. Hope this helps. brenda007 - 2019-10-19 10:23:00 |
| 7 | brenda007 wrote: sarahb5 - 2019-10-19 10:28:00 |
| 8 | I have a theory about mould in jars, etc. We wash our dishes in the machine. BUT we don't wash our hands before we empty it! Our cutlery goes 'handle down' in the basket for better washing, so the spoons and forks are 'using' side up and get put away by being picked up there and consequently get tainted with fingerprints which contain mould spores, bacteria etc. I figured this out when I opened a new pot of tomato paste, scooped what I wanted out with a spoon from the drawer, then covered it straight away and put in the fridge. It had one spot of mould on it when I went to use it the next time and I thought that was really odd. So the next time before I used a spoon on a new pot, I rinsed it under hot water first and Ta Dah! NO mould! Yogurt was getting mouldy spots too when I used a spoon to scoop it out. If I pour it out it stays fine. Since having this 'bright spark' revelation, I wash my hands before emptying the dishwasher, or rinse the cutlery if I didn't empty it last. hazelnut2 - 2019-10-22 16:43:00 |
| 9 | standard wrote:
Sterilising jars and lids is very important. Heat your jars and lids up in an oven, or in boiling water before you fill them. https://www.bbcgoodfood.com/videos/techniques/how-sterilise- hazelnut2 - 2019-10-22 16:46:00 |
| 10 | OP. I make at least 12 - 15 jars a year of lemon honey. This year I made it with limes instead. I use the butter recipe in the Edmonds recipe book but about twice the amount of juice. I use a zester on the rinds. Lemon honey without butter sounds just like juice and a ton of sugar to me without the depth of texture and mouth feel of the original recipe but, each to his own. I ALWAYS just put on a large pot of water, bring it to the boil and then let it simmer with my jars in it for the entire time I am cooking up the 'brew'. I ignore the instruction to bottle when cool. When it is ready to pour into jars I stick the sealing lids and any utensils I might use into the simmering water as well. I bottle into 'too hot to handle' jars using the 'too hot to handle utensils' then seal immediately using the 'too hot to handle' lids (tongs, a very clean tea towel, which has been ironed are a godsend till stuff cools down enough to handle). Then lids are screwed on tight immediately. When cool and lids have 'popped' down I put into my fridge It will last all year there and it doesn't go mouldy when opened unless we are a bit too slow to finish the jar - i.e. several months. Poisoning myself or family is not an option I'd entertain by using anything that is less than totally sterile. Edited by buzzy110 at 5:05 pm, Tue 22 Oct buzzy110 - 2019-10-22 16:59:00 |
| 11 | hazelnut2 wrote: sarahb5 - 2019-10-22 17:57:00 |
