Jam, jam, jam
The past few weeks have seen a lot of fruit start to emerge from our garden – raspberries, loganberries, redcurrants, rhubarb. We’ve even gone and picked strawberries from a Pick-Your-Own farm, and acquired bowls of cherries from a neighbour with a prolific tree. So much fruit, in fact, that jamming is the only solution (for the USAians out there, jam is what you call “jelly”). So, we’ve set to and made strawberry jam, rhubarb and elderflower jam, raspberry and loganberry jam, and rhubarb and ginger jam. With the cherries, we got a little more adventurous and decided to pickle them – sweet cherry pickle, nice with cold meats and as an aperitif (apparently). It’s all good stuff, and should keep us going for quite a few months 
pax et bonum
Follow comments using Co.mments.com
Add to your del.icio.us bookmarks
Karen () (URL)
4:02pm on 29 July 2005
To be fair, some jam is called jelly in the UK, too – technically, a jelly (in this sense) is a jam with the seeds removed (e.g. redcurrant jelly – the seeds are rather obtrusive otherwise!).
pax et bonum
[John] () (URL)
4:16pm on 29 July 2005
We used to make lots of jam etc at the old house…but ran out of people to consume it once high tea with sandwiches was grown out of. Make the most of it…
Kathryn () (URL)
10:12pm on 01 August 2005
It’s a bit of a faff what with needed to form a ‘jelly bag’ to sieve the boiled down juice and pulp, but an old bit of cotton sheet (clean of course!) and an upturned stool work just fine and the it’s worth it just for the amazing intensity of the filtered juice!
I have 2 prolific redcurrant bushes in the garden, which produce enough fruit to keep my dad in summer puddings all year, make copious amounts of jelly, use for cooking and still feed half the bird population of Manchester…
Liz (URL)
1:06pm on 04 August 2005