I had a reasonably early night last night and thanks to the fan I slept well. I hit the ground running around 5:30 this morning and after a quick cuppa I was out the door.
Ben was still in bed snoring, I was on the hunt for wild strawberries, they grow in abundance here, I picked a fair amount and then stripped all the ripe ones from the plants in my garden. I had a few when I moved in and have encouraged them to grow. Free ground cover and tasty treats all in one.
Together with the strawberries from the garden and some early raspberries I had just under 3 lbs of fruit. Perfect for a small batch, in with 12oz of sugar per 1 lb of fruit ( I still make jam and chutneys in Imperial) and the juice of a large lemon, microwaved for 20 seconds to release more juice, and on to a very low heat to dissolve all the sugar. Then up to a boil, with the jam thermometer stuck in and in around 12 minutes I had setting point.
I now have 4 jars of summer for the pantry and a "bonus" dish to try out.
I made a small batch of scones to try out the jam, well I just had to, I think it is the law.
Oh My Word. it is good. I had to stop myself from spooning it from dish to mouth. (I did scrape round the maslin pan with a spatula. and I am not ashamed to share that) I was being frugal NOT greedy.
Who am I kidding, it was pure unadulterated greed. And ever so good. For a few moments I was 4 years old again.
Now I just have the washing up to do and put the kitchen to rights before I settle down to some sewing fun.
I did put the sofa throws in the wash and they are out on the line, probably completely dry.
PS. I saved enough raspberries to add to some rhubarb and apple for a crumble for tonight. Naughty but very nice.
Thank goodness for fans eh Pam?ReplyDelete
Mine is the only reason I am getting any sleep at the moment-x-
I do like the heat but it would be lovely to ease into it rather then jump from fridge to hot oven in 60 seconds.Delete
Fun being 4, isn't it!ReplyDelete
Oh yes indeedy.Delete
I totally agree such fun to be 4. The jam sounds delicious.ReplyDelete
Oh it was and rather too moreish.Delete
The jam sounds yummy. Cooks perk to lick the spatulaReplyDelete
Mmm if only I had left it at that, but i almost scraped the pan clean.Delete
How nice! And, it is the law - you did have to make scones. Also, greedy can sometimes be good. I love to make jam, but it is a hot, hot process...Ig you've never tired it, add some fresh grated ginger to your jams - oh so very, very good!!ReplyDelete
I make rhubarb and ginger jam using fresh ginger root, itis sublime. I also make a plum version and load in the ginger for use as a stir fry sauce.Delete
I have never tried to make jam, sounds scary, but fresh jam and scones, oh my, I might have to give it a go.ReplyDelete
warning, these are far too moreish. I only make 6 at a time and put 5 in the freezer as soon as they are cold.Delete
Hi pam did you use jam sugar or normal sugar as I want to make strawberry jam but trying to avoid the expense of jam sugar xReplyDelete
I used granulated sugar as the raspberries give a good set. I also only use 75% sugar to fruit, you get a slightly tart jam that tastes of fruit rather than sweet. I added the juice of a lemon and if I want a more traditional strawberry jam I will add a finely grated Bramley apple to the mix, this disappears and leaves no noticeable taste but does help with the set. I did spot jam sugar in poundstretcher a few days ago for £1 a bag. Not sure what it retails for anywhere else as I never buy it.Delete
Wow a pound a bag for jam sugar that's half the normal price and I have a pound stretcher nearby thankyou xxReplyDelete