Well I have to disagree with The White Queen, because very occasionally I do have jam today (as in yesterday).
I'm not a big jam maker, or even a jam eater, but last Summer I had a real glut of Tayberries (big Raspberries), so decided to preserve some, other than in the freezer; and that meant JAM.
I don't know if Tayberries are particularly high in pectin, but every jar I made set perfectly, and was child's-play to make.
If I remember correctly it was 1 Kg Tayberries to 600 gms jam sugar, and the juice of half a Lemon. Boil and process.
Some mornings it just has to be bacon and eggs, on others only muesli will do; but yesterday morning I definitely had jam-urge.
Let me bang my own drum for a bit, and say that this was probably the most delicious Tayberry/Raspberry jam I've ever tasted. It was simply fantastic; a real intensity of flavour. This won't herald a new era of jam eating, because eating overly sweet things makes me feel a bit strange (probably my diabetes). But every so often to experience such jam is a real pleasure.
I shall leave the rest of the jar to Lady M. She doesn't know how lucky she is!
Looks very good. I only eat low or no sugar jam substitutes. Our one raspberry plant is still producing. Next year we will have more plants as there are suckers everywhere. Yum.
ReplyDeleteYour jam looks a really good set.
DeleteI started with just two suckers that came through from next door's garden. They now have none, whilst I have loads.
DeleteThis looks so very good. I would love to try some, I have never had a Tayberry.
ReplyDeletecheers, parsnip
I believe they are a cross between a Blackberry and a Raspberry. Much bigger than a Raspberry, and delicious.
DeleteOne of the things missing on our homestead is adequate fruit. Over the last three years we have been gifted an/or bought ourselves grapevines, raspberry and blackberry bushes and many strawberry plants. This should e our summer for making JAM! I'm counting on it.
ReplyDeleteYou can't stop Raspberries from increasing themselves, once established. Good value plants; every garden should have them.
DeleteI wonder if the jam is like some curries. It matures over time and becomes richer.
ReplyDeleteI don't know, it usually doesn't hang around long enough to find out.
DeleteHoney where's the jam?
ReplyDeleteMrs G is the jam queen in this house. Her favorite is apricot.
I tend to steer away from jams containing seeds which have a habit of getting stuck between teeth.
Lady Magnon makes the Apricot and Strawberry jams, I tend to make the Tayberry and Blackberry. I have no idea why! I agree with you about those wretched pips.
DeleteYour food photos are always so beautiful, like a painting.
ReplyDeleteThat's very kind of you Yael. I try my best.
DeleteI ate a jam sandwich last night after dinner instead of a dessert. Just because I fancied it.
ReplyDeleteVery wise Heron. I ate plain Greek Yoghurt.
DeleteIt was only this year that I started making jams with intent, rather than the ad hoc small portions for dessert recipes. I, too, am a bit of a fan of my own cooking and was pretty thrilled with my strawberry jam. Tayberries haven't come to any greengrocers around these parts but sound delicious...By the by, you do have very nice handwriting!
ReplyDeleteMy wife always says my handwriting is better than hers, but I thought it was just an excuse to make me write everything.
DeleteWish you could market it. I'd buy a few jars.
ReplyDeleteI make apricot jam when I find a some that have real flavour. I love the taste of apricot jam and apricot chutney. Unfortunately I also love tasty fresh apricots .
Most jam I make is orange or mandarine, or quince or fig which no-one, even me is enthusiastic about, but I have to use the fruit somehow.
Lady M is going to have some great breakfasts. Just make sure she doesn't wander off and leave the toast to burn
Apricots are usually much tastier cooked than raw. There's nothing better with a croissant than Apricot jam; which is why Lady M makes so much.
DeleteI made peach jam last year, never again! It tastes like Chanel No 5. I know Marily Monroe said that was the only thing she wore in bed; would she spread it on her toast I idly wonder?
ReplyDeleteLX
I made some a few years back, it was very bland. I bottle my excess Peaches in an Armagnac flavoured syrup. Much better.
DeleteWeight worries and diabetes mean that we dont eat a lot of jam. I have a small ish pot for adding to my husband's porridge when served. There is usually a spot or two of mould that forms between times. I should buy the 'hotel' sized jars.
ReplyDeleteYou can always use the mouldy tops in your Wasp/Hornet traps!!!
DeleteIt looks very thick and good. I make strawberry jam, as that is what I grow in abundance. I do use a thickener, though. Here, it's called Certo. I'm amazed that yours sets like that without adding anything. -Jenn
ReplyDeleteI use special jam sugar that I suppose contains added pectin. My jam always sets very well.
DeleteI do like jam but use it sparingly. My favorite is Raspberry and Tayberry. I use it in desserts that I serve my guests and it is splendid.
ReplyDeleteI am sure Lady M will appreciate you saving some for her.
You know exactly what I'm talking about then. Lovely flavour. I shall make more this year.
DeleteThere were raspberries and jams and jellies of all sorts in my childhood. Raspberries always were to die for; my dad told us to start looking around the 4th of July for them to ripen. I've had raspberry bushes at all my homes since, except here, at a home I don't own. I can change that! I remember my father, unable to leave raspberry jam alone, and then moaning because the seeds were under his bridges. As children, we simply could not believe a grown up had bridges in his mouth.
ReplyDeleteThe pips are a problem, but I have to forgive the Tayberries for their minor fault. I've hardly known a year when we didn't make jams.
DeleteLike you I'm not a jam eater however occasionally some jam on a croissant is perfect.
ReplyDeleteI agree. A question of absence makes the heart grow fonder.
DeleteI don't eat sweet things very much either Cro - this goes for cake too. I used to love them all but have weaned myself off them and now I find sweet things rather sickly.
ReplyDeleteI'm exactly the same; I blame Lady M. Just after we were married, she threw her hands up in horror when I put sugar in my coffee. That was the end of sugar!
DeleteHello Cro having read your blog this morning of course I had to have raspberry jam. Having no slice bread in the house I split open a bread roll and forced the halves into the toaster
ReplyDeleteAll going well until the smoke alarm started to scream at me. As it was so early in the morning I flapped at it with the tea towel until it subsided into a sulky silence. Great as I got back into bed with my coffee and jam toasting. Just hope the neighbours have forgiven me! I got my daughter to order me a dozen cans of pilchards in tomato sauce from Amazon today and they arrive tomorrow. I remember you saying that your Aunt used them to fill sandwiches.... I have some other recipe options in mind and will enjoy them as I don't eat meat
All the best. Jo
Your toasting method reminds me of Lady Magnon. She uses the smoke alarm as a timer!
DeleteI bought a 6-pack of Haggis on Amazon recently; they arrive tomorrow. I only had one tin left. Yippee.