Wednesday 14 June 2017

The Jam Stirrers Assistant.



We suddenly have an abundance of Raspberries/Tayberries; so what to do with them?

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.




38 comments:

  1. And I just made fresh bread! I'll be right over.

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    Replies
    1. The flavour is wonderful, I think it's the squeeze of lemon juice that accentuates it.

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  2. Well done! I love any sort of berry jam but all we get here are strawberries.
    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

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    Replies
    1. I'll probably do some more today. It's great when things go according to plan.

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  3. I never seem to know/understand about the water bath, lid pop safety storage stuff.
    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

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    Replies
    1. 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!

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  4. It certainly looks impressive in the jar. I've made jam with an electric bread maker and it was quite successful.

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    Replies
    1. I've just made another two jars; Lady Magnon has told me 'THAT'S ENOUGH'.

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  5. Your pictures are so beautiful,always look like painting.

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  6. 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!

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    Replies
    1. 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!

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  7. Like you Cro, I am not a jam-eater, but raspberry jam is in a class of its own.

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    Replies
    1. I enjoy making it, and I did have a taster, but the rest will be for the boys.

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  8. Replies
    1. That's the one problem with Raspberries or Tayberries, and Tayberry pips are the biggest.

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  9. 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.

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    Replies
    1. I shall be freezing them from now on. I'm not a jam eater either.

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    2. 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.

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    3. I'll tell Lady M; she's the family cake maker. Thanks.

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  10. Are raspberries and tayberries the same or are they closely related?

    Alphie

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    Replies
    1. Tayberries are about twice the size of Raspberries, and are a cross between Blackberries and Raspberries. The taste is much the same.

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    2. 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.

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    3. 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.

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  11. Sue's quick no nonsense version of summer pudding would use a few up.

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    Replies
    1. I don't think I've ever eaten Summer pudding; it always looks so good.

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  12. Raspberry jam on a beautiful French baguette with real butter.....absolutely delightful !

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    Replies
    1. That's how I had my little taster yesterday, it really was very good.

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  13. I've given up up making jam, nobody eats it in our household. Love the wonderful aroma jam making gives off though.

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    Replies
    1. 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!

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  14. 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. -Jenn

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    Replies
    1. 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!

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  15. I was looking for a recipe for marmalade and googled it. This led me to a British blog and one read led to another.
    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.

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    Replies
    1. 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.

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    2. Seville's are hard to get here in Canada but I will look for the Coopers. I usually add Amaretto to mine.
      I use lemon and sugar and don't use a water bath. That's almost heresy here in North America.

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    3. My wife used to add a splash of Armagnac or Cognac, but she refuses to make it any more.

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  16. I have never heard of Tayberries until now. The jam looks perfect.

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    Replies
    1. Using the fruit, the type of sugar, and the method, I use; one can hardly go wrong!

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