Its busy here right now. If you were here you would see a lot of this type of thing happening.
This was a small test batch made with just under 1/2 kg Santa Rosa plums, as I suspected the plums might be too green. Using fruit that is a bit under ripe is great for jam as the pectin content is higher and pectin is what gets your jam setting nicely. This turned out to be a delicious plum jam nice and thick with nothing but the fruit, sugar and a splash of tap water. Most of the fruit is being cooked and frozen at this stage as I don't really like making jam with Children under foot and it is School holidays.
then yesterday my Sister in law gave me this awesome late Christmas gift ... perfect timing.
Hugh Fearnley-Whittingstalls introduction is one of the most delightful things I have ever read and the recipes are written with a no nonsense, common sense, waste not want not approach. Lots of tips for preserving things I never would have thought to even try to preserve.
I haven't seen that book before, Tammy. It does look interesting. I haven't made jam before and would love to find a way to make it with a sugar replacement but I don't think that is possible unfortunately.ReplyDelete