Since growing Tayberries, I've become quite a keen amateur jam maker. I'm not interested in making other jams; just Tayberry (I know how to do it, and it's easy). Fruit, jam sugar, lemon juice.
The lot I've just made, from the above, was 800 gms fruit, 600 gms sugar, and the juice of about half a lemon.
It also reminds me of my mother, who, without fail, used to make our annual supply of Raspberry jam. My favourite bit was eating the removed 'scum' on thick slices of bread and butter; probably a memory mutual to most children brought up in the country.
Tayberries have a short growing season, maybe two weeks; and produce so much fruit daily that one needs to process them regularly. I've already made about 12 jars, and will probably make just a few more. You might notice (above) that I've made just one jar of Blackcurrant jelly.
And finally let me assure you that this jam is absolutely bloody delicious.
Similar memories of my mother making black currant jelly, an annual ritual.
ReplyDeleteI made just one jar of Blackcurrant jelly, just to see how difficult/easy/lengthy the process was. The final product was very good, but it was a long haul. I didn't really know what else to do with all our Blackcurrants.
DeleteSimmer in a saucepan for 20 minutes with some tayberries and eat hot with pastry and custard or cold with evaporated milk.
DeleteWe did think of trying to make 'cordial'; we still might. I'm not sure how many berries there are left.
DeleteI have just finished making my cordial. I used a recipe from The Guardian; it said to use the cordial to mix with Champagne. Sounds typical of The Guardian!
DeleteAll Guardian readers of course have Champagne and look down upon the rest of us who only drink Fanta.
DeleteI've never tasted Fanta (or 7up), but I do occasionally like Orangina; very cold.
DeleteIt seems to be an enjoyable and tasty occupation.
ReplyDeleteI find the whole process very satisfying; and the results last us through winter. Lady Magnon is busy with her Apricot jam.
DeleteMrs G also makes apricot jam, but I think this year's crop won't be the best ever. In fact the tree looks a sorry sight. Some years an abundance. Other years next to nowt.
ReplyDeleteOur tree died, she now has to buy the fruit.
DeleteI try not to make or eat jam - too much sugar.
ReplyDeleteI make, but don't eat (except very occasionally).
DeleteIt is such a good feeling stepping back and viewing the contents of the larder, after a session of jam making: mindful of not stepping on the dog naturally.
ReplyDeleteLX
Our store cupboard is filling-up, and I haven't started all the Tomato based preserves yet. You're right, it's a very rewarding sight, and wonderful to open all those jars throughout winter.
DeleteI agree - great satisfaction in seeing all the jars lined up (even if we don't eat it all!). I've just finished three rounds of strawberry jam making. (I borrowed your idea for a couple of years of naming my jam "world's best" or "superb" or "fantastic"). -Jenn
DeleteI've been rather uninventive with my labelling this year!
DeleteI have never made jam but I am very good at eating it.
ReplyDeleteIt's good fun to make, and if you use the very best home grown fruits, the taste is totally different.
DeleteOh I am sure, that it isssss delicious! "Yours," are lucky to have a Jam Maker, in their midst.
ReplyDelete✨✨✨✨
I have to agree with you. The grandchildren love it. I just wish I was allowed to eat such things too.
DeleteWhat a wonderful memory you've just evoked - eating the scum off the jam, in a hot kitchen, a sweating Mom, and the most heavenly smell! Did your mother seal off her jams and jellies with paraffin wax? Mine did, and it was carefully saved and re-used the next year.
ReplyDeleteI'v never heard of tayberries!
I seem to remember that she used round bits of clear plastic (cellophane), that were held in place by an elastic band.
DeleteIs that a jar of pate in your cupboard? I'd rather eat that than jam.
ReplyDeleteYes, still a few jars left. They yellow fat suggests that it's one with foie gras in the middle. I'm allowed the paté, but not the jam.
DeleteRaspberry jam was the only jam from out kitchen; the grapes all went to juice. And how I remember the scum of it! Wonderful.
ReplyDelete'Scum Sandwiches' don't sound too appealing, but they were all part of the ceremony.
DeleteAm I the only person in the world who doesn't eat jam.
ReplyDeleteOr leave question marks off questions?
DeleteDo you know the Larkin poem, 'Snow in April' about plum jam? It reminds me of my mother who always made far more raspberry jam than we could eat. There were still jars of it on the stone shelves in her pantry after her death.
ReplyDeleteI make ice-cream and sorbets with the blackcurrant crop - delicious!
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