What a difference a year has made – more than twice as much jam as last year, and that was only using the blackcurrants! All started with a bumper harvest of blackcurrants, which were hanging off and weighing down the bushes.
Next step was to put the fruit into a pan and cover with water, following our very simple recipe we used last year, waited for the mixture to thicken a bit, the fruit to soften up and the water start to disappear, before adding the sugar and lemon juice.
All done by guesswork with no sugar thermometer to hand, but a good way of working out when to take it off the boil, oops, stop the simmering, is to put a small amount on to a flat surface, and while it cools, see if it wrinkles at the edges, that’s a good scientific way of telling if the jam is ready or not! Then comes the fun part of trying to pour hot molten jam into jars…
Look at all that jam! Now the best bit, tasting it…delicious!