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.
31 comments:
Similar memories of my mother making black currant jelly, an annual ritual.
I 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.
It seems to be an enjoyable and tasty occupation.
Simmer in a saucepan for 20 minutes with some tayberries and eat hot with pastry and custard or cold with evaporated milk.
We did think of trying to make 'cordial'; we still might. I'm not sure how many berries there are left.
I find the whole process very satisfying; and the results last us through winter. Lady Magnon is busy with her Apricot jam.
Mrs 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.
Our tree died, she now has to buy the fruit.
I 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!
All Guardian readers of course have Champagne and look down upon the rest of us who only drink Fanta.
I try not to make or eat jam - too much sugar.
It 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.
LX
I make, but don't eat (except very occasionally).
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.
I have never made jam but I am very good at eating it.
I 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
I've been rather uninventive with my labelling this year!
It's good fun to make, and if you use the very best home grown fruits, the taste is totally different.
I've never tasted Fanta (or 7up), but I do occasionally like Orangina; very cold.
Oh I am sure, that it isssss delicious! "Yours," are lucky to have a Jam Maker, in their midst.
✨✨✨✨
What 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.
I'v never heard of tayberries!
Is that a jar of pate in your cupboard? I'd rather eat that than jam.
Raspberry jam was the only jam from out kitchen; the grapes all went to juice. And how I remember the scum of it! Wonderful.
I have to agree with you. The grandchildren love it. I just wish I was allowed to eat such things too.
I seem to remember that she used round bits of clear plastic (cellophane), that were held in place by an elastic band.
Yes, 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.
'Scum Sandwiches' don't sound too appealing, but they were all part of the ceremony.
Am I the only person in the world who doesn't eat jam.
Or leave question marks off questions?
Do 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.
I make ice-cream and sorbets with the blackcurrant crop - delicious!
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