I'm not really someone who touches sugar, but occasionally needs take over, and I put my hand to making JAM.
I only made one pot to start with, which could well be one pot too many, and here it is! I reckon it would win first prize at any village WI show!
It set perfectly. Equal weights of Tayberries and sugar, plus a splash of lemon juice; it can't be bad!
I'll keep it for the boys, for when they come next month. I might even make some more.
(later). In fact I just have made a second jar, and I tasted it too. Fantastic. I'll probably make a jar a day for the next week; it only takes five minutes.
And I just made fresh bread! I'll be right over.ReplyDelete
The flavour is wonderful, I think it's the squeeze of lemon juice that accentuates it.Delete
Well done! I love any sort of berry jam but all we get here are strawberries.ReplyDelete
Jam is so easy to make. I made a little apricot not so long ago.
Your 'finest' looks very fine indeed.
The boys will love it. With Fresh bread and real butter, yum
I'll probably do some more today. It's great when things go according to plan.Delete
I never seem to know/understand about the water bath, lid pop safety storage stuff.ReplyDelete
All I know is how to make quick pickles that last a week if I don't eat them all first.
Your jam looks fabulous !
cheers, parsnip and thehamish
I don't make jam too often, but I've always filled the jar right to the top, screwed the lid on tightly, then turned it upside down to cool. It seems to work!Delete
It certainly looks impressive in the jar. I've made jam with an electric bread maker and it was quite successful.ReplyDelete
I've just made another two jars; Lady Magnon has told me 'THAT'S ENOUGH'.Delete
Your pictures are so beautiful,always look like painting.ReplyDelete
I only have a very cheap camera!Delete
Looks delish! Well done - I'm sure they'll enjoy it. We've had a cherry glut this year so I've made 10 jars of chutney, 6 litres of cherry gin liqueur, about 5 kilos in the freezer, and ate enough cherries to be an extra in The Witches Of Eastwick!ReplyDelete
Our Cherries are yellow ones, and are just starting to ripen. Last year I de-pipped, and froze, a whole load; they're still in the freezer. I did make one Clafoutis though!Delete
Like you Cro, I am not a jam-eater, but raspberry jam is in a class of its own.ReplyDelete
I enjoy making it, and I did have a taster, but the rest will be for the boys.Delete
That's the one problem with Raspberries or Tayberries, and Tayberry pips are the biggest.Delete
I very rarely eat jam and, if I do it's rhubarb and ginger. I love raspberries and eat them raw by the dozen but jam just doesn't appeal to me.ReplyDelete
I shall be freezing them from now on. I'm not a jam eater either.Delete
Raspberries and bayberries cooked in side chocolate sponge cake as a layer in the middle with no need to add any extra sugar is delicious and frozen fruits can be used for this straight from the freezer. Your jam looks scrumptious.Delete
I'll tell Lady M; she's the family cake maker. Thanks.Delete
Are raspberries and tayberries the same or are they closely related?ReplyDelete
Tayberries are about twice the size of Raspberries, and are a cross between Blackberries and Raspberries. The taste is much the same.Delete
Tayberries were developed in the late 1970s and named after the River Tay and Marks and Spencers sold a lot as the best thing since sliced bread and better than raspberries but they never really caught on. They stopped selling them and I have rarely seen them since.Delete
Mine came from next door's garden. They spread like crazy, and their's spread down to Haddock's. I dug them up as they appeared and planted them in a row, with wire support, and they're now very happy. They now have none, whilst I have loads.Delete
Sue's quick no nonsense version of summer pudding would use a few up.ReplyDelete
I don't think I've ever eaten Summer pudding; it always looks so good.Delete
Raspberry jam on a beautiful French baguette with real butter.....absolutely delightful !ReplyDelete
That's how I had my little taster yesterday, it really was very good.Delete
I've given up up making jam, nobody eats it in our household. Love the wonderful aroma jam making gives off though.ReplyDelete
I think the boys will eat this. I used to make Quince jelly; no-one ate it, and I ended up chucking it out. When I was small, Quince jelly was my absolute favourite. I don't understand jam eaters!Delete
I've never heard of tayberries. I will be making strawberry jam soon. I like to make a few smaller jars to give away as little gifts. I like your label, "Finest"! I think I'll use that name, too. -JennReplyDelete
I leave Lady Magnon to the Strawberry and Apricot jams. I've made four pots of Tayberry jam so far, each one has a different name, just so I can give the boys a choice!Delete
I was looking for a recipe for marmalade and googled it. This led me to a British blog and one read led to another.ReplyDelete
I have 3 grandkids who pick volumes of strawberries, raspberries and cherries at a farm near us. I make all three into jam.
I am a blog reading, occasional jam maker.
My wife used to make a delicious dark brooding slightly alcoholic marmalade. Now we simply buy Coopers Oxford Vintage Marmalade, which is almost as good.Delete
Seville's are hard to get here in Canada but I will look for the Coopers. I usually add Amaretto to mine.Delete
I use lemon and sugar and don't use a water bath. That's almost heresy here in North America.
My wife used to add a splash of Armagnac or Cognac, but she refuses to make it any more.Delete
I have never heard of Tayberries until now. The jam looks perfect.ReplyDelete
Using the fruit, the type of sugar, and the method, I use; one can hardly go wrong!Delete