Last Summer's jam making is now under serious scrutiny.
With the advance of Winter, I buy Crumpets and English Muffins, which are usually consumed in the afternoons with a cup of Lapsang.
The toppings are chosen from amongst our jams made this past August. Recently it's been Muffins that have graced our tea table, and the jam has been my 'Great Greengage'.
Not all my jams have been a success. My Blackberry Jam was just about OK, but it was a little like eating tiny black bullets in Blackberry Jelly. I shan't be making that again.
However, my Greengage Jam has proved to be delicious. I can't remember having made it before so it was a bit of an experiment. The Plums were cut in half, the pip removed, and to every kilo of fruit I used 600 gms of Jam Sugar and the juice of a Lemon. Just ordinary, standard, Jam making.
It has turned out to be really nice; quite different to the 'wild' Plum Jam that I made earlier in the season. I also made some Fabulous Fig Jam this year, but I think I must have left it in France; I can't find any here.
We have so much fruit that ripens whilst we're out in France that it would be crazy not to use it. Lady M always makes her own Apricot Jam (she won't eat her morning Croissants with anything else), and Strawberry Jam. I do all the others.
It's not a lot of work Jam making, in fact it's a real pleasure. Now, when I eat it on a cool afternoon in Sussex, I am reminded of the sunshine, the fruit picking, and our little kitchen filled with the aromas of various different Jams. What could be better!
19 comments:
My mother used to make a variety of jams and jellies - raspberry jam, blackcurrant jam (used to make a daily drink for my brother and I when we were children), quince jelly, strawberry jam, blackberry jelly.
I don't remember any of the plum or gage jams though.
You're right. Jam making is so easy and a pleasure to smell and taste. I often make small batches with leftover fruit. Or I stew the fruit to use later.
At the moment I'm thinking of marmalade. We have oranges on our tree which are keeping for greek Xmas biscuits. But I shall buy a few and pick some bitter oranges. I like it a little bitter.
As a child, my mother's Quince Jelly was my favourite. It tasted of 'heaven'.
When you are making your jam, do you put Bob Marley on your music player to dance as you sing along:
We're jammin'
I wanna jam it wid you
We're jammin', jammin',
And I hope you like jammin', too ?
Home made Marmalade is the best. If you add some dark Muscovado sugar, it's even better.
As I read this I am eating Bonne Maman reduced sugar apricot jam on toast!
PS It is snowing and the car outside the window has a good covering!
Home made jam is always the best. Enjoy your bounty!
No, of course I don't. I listen to 'Town Called Malice' by The Jam.
Aren't you in Hertfordshire? That's not too far away from Sussex; I'm surprised you have snow. I'm just back from dog-walking, and here it's drizzling and cold-ish. YUK!
What about Isle of Man-go Jam? It might prove a bit TOO sweet.
Like me 😁
Of course. xx
I have never made jam and these days a small jar of raspberry jam from the local supermarket is ideal to eat with my croissants.It lasts me months as I use it sparingly. Don't think I've ever had greengages in any form - fresh or as jam.
Greengages are a rather old-fashioned fruit; they're not grown much these days. They are a round green Plum. When 'ripe' they are far too sweet, but whilst still 'almost ripe' they both good to eat, and for making jam. In France they are still quite common.
A double joy, fun to make, and fun to enjoy on a cool autumnal day.
I've never seen a green plum. Do they taste anything like the purple plum?
Fresh jam made from fruit you have picked sounds delicious. I buy jam and it is often too sweet. I'd like to enjoy the fruit taste rather than sugar.
Absolutely. Win Win!
That is why I make my jam with 1 kilo fruit to 600 gms sugar. In most recipes it tells you to use equal amounts; far too sweet.
The Greengages have a slight Gooseberry flavour to them when they're right for jam making. When they're fully ripe they are far too sweet.
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