There's a good side to everything, and in this case it's 'untidiness'.
Our farmers, and pathway-mowers, have been very lax this year, so for a change we have hedgerows filled with Blackberries. Usually, just before the fruits are ripe, along they come with their tractors and hedge cutters, and destroy everything.
We've very nearly finished our jam making for 2025, we have just the Fig jam to make, but for the moment they are reluctant to ripen.
It's hardly jam-making weather; it's about 38 C outside, but certain things cannot wait; one of which is jam making; especially berry-jams.
I've only made three jars, but that will be enough. With my third jar I made the mistake of using ordinary sugar instead of Jam sugar, so I'm keeping my fingers crossed that it'll set like the other two. (Later: It has set)
I would like to make some Fig jam, but I'll have to wait and see if they ripen in time. I think they need to be semi-ripe. Maybe it's a bad idea anyway.
So far we have Plum, Apricot, Greengage, and Blackberry Jams. That's probably enough.
26 comments:
Nice looking blackberries.
I went out early yesterday morning, and there were lots. There will be again in a few days time, but it'll have to be for Blackberry and Apple Crumbles rather than for more jam.
Those blackberries are positively glistening. And the finished product, the jars very inviting. Can I borrow your handwriting? Though I do love mine some people are too lazy to decipher it :)
One of the things of both my childhood and the motherland I do miss in England are redcurrants. Probably have mentioned this to you before.
I came across a recipe yesterday not for fig jam but a type of fig chutney. Should I be able to locate it I'll send it to you. I take it you still have a few weeks left for the figs to ripen.
Don't shrivel in the heat; once a grape then a raisin.
U
That would be very kind of you. It's always a shame that we leave so many Figs behind. We have four very big trees, and we usually just eat a handful. I did have Redcurrants here, but never really knew what to do with them. I used to add them to other jams just to use them.
What to do with red currants? Just eat as they are. I do this with most fruit. Unadorned. Currently have a bowl of strawberries (England's best and I am not even watching Tennis) and another with grapes on the table. Pop them, in passing, like others do Smarties.
Mind you, my mother who is as we speak on her deathbed [no commiserations needed; she is 92) used (until two weeks ago) to bake with fresh fruit. According to the seasons. So you knew, say, it was August - plums. Lots of whipped cream on top. One of her party pieces was "Irish" Apple Cake. With ice cream. Can't remember now which month she served that one.
Sorry, am a little all over the place at the moment.
U
I used to eat the Red Currants off the bush. There were never enough to make anything substantial.
Our figs here have already ripened and need to be eaten without delay. I am doing my best!
What other items are available in the "Best Ever" range? For example, can you get "Best Ever" dog food or "Best Ever" toilet cleaner?
It's hard trying to be funny, YP, isn't it?
U
Nowhere near ripe here. They usually ripen towards the end of Sept'.
No, but you might see some 'Best Ever Fig Jam' later.
That's an amazing array. I'd love to try your blackberry jam. I won't be making fig jam unless someone gives us a bag of them. They're just too expensive. 9 euros a kilo a few days ago
Goodness!!!! They're everywhere here; for free. But we'll have wait another two weeks.
My Mom made beautiful clear jelly with our Red Currants. She said the secret to clear jelly was don't squeeze the cooked berries, let them drip.
Can you take fresh figs back across the channel with you? Will they ripen off the tree?
My own mother always used a 'Jelly Bag' and let the juice drip slowly over night. My favourite was Quince Jelly.
Actually, we have a Fig tree in our little street in Brighton. Two years ago it was covered, my fingers are crossed for this year too. I wouldn't take any from here, other than in jam form.
Looks so pretty. It will be even prettier when you have them all stored in a cabinet when the snow comes down. Can you tell me the difference between regular sugar and jam sugar?
Jam sugar has added 'pectin' which makes the jam set. All fruits contain pectin, but occasionally it needs a little help. I think Blackberries must be rich in pectin because the jam set perfectly without any extra assistance.
Just made six jars of greengage jam and have enough pulp left over for another eight - Will try a spiced one.
Blackberries ripening nicely here and have been eyeing up the bullace.
The fig tree did have figs but I think the muntjac munched them.
What is jam sugar? I'm no cook so I have to ask.
Your jam supplies sound excellent.
It is sugar that has added pectin, makes it easier for the jam to set
We have Bullace here (we call them Damsons) but they are high-up and difficult to gather. I'm afraid that the animals eat them all.
A common mistake but bullace are not the same as damsons.
Are you making jam one jar at a time, Cro... if so, what's you method please?
Those blackberries do look scrumptious. At one time there were brambles all along the lanes nearby, and I'd enjoy picking a punnet on the dog walks. Now they've all gone and I have to pay a ransome for a dozen from the supermarket! Nowhere nearly as tasty and not enough to make jam.
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