What was the last jam you made?

Crab apple jelly with just the right amount of tartness. Damson jam is good too!

mae13

Mixed Fruit, 1968 in the school Domestic Science class. The bloody stuff wouldn't set even though I chucked in a whole jar of commercial pectin.
All that sugar wasted!

Oh no, I've never used pectin, just lemon juice for low pectin fruits like berries. I have PTSD of Pineapple Upside Down Cake that I didn't get to complete in my Home Ec A Level exam so never made that again!

Mixed Fruit, 1968 in the school Domestic Science class. The bloody stuff wouldn't set even though I chucked in a whole jar of commercial pectin.
All that sugar wasted!

I made a very quick 'jam' yesterday, using up some overripe blackberries. I'm a Type 1 diabetic, so tend to avoid normal jams, and found this idea a few years ago. I just heated up the berries and simmered for a few minutes, then added a granulated sweetener and 2 tablespoons of chia seed. Delicious this morning on toast!

For a genuine Cornish cream tea, splits would be served rather than scones.

Deedaa

The last jam I made was strawberry, but the best jam I ever made was Peach. Years ago our local Tesco wildly overstocked with peaches and ended up selling them off ridiculously cheaply. A big tray of them made jars and jars of jam.

Awesome, cheap nectarines in Tesco are what prompted this jam. I only make jam when I find cheap fruit or can forage for it;-)

Jumbleberry, make it every year from whatever fruit is in the freezer! 😀👍🏻

The last jam I made was strawberry, but the best jam I ever made was Peach. Years ago our local Tesco wildly overstocked with peaches and ended up selling them off ridiculously cheaply. A big tray of them made jars and jars of jam.

Marydoll have the birds got them or two footed thieves? When I was young, dad had six blackcurrant bushes. Every year, when we came home from holiday, they were stripped bare by next door.

This thread prompted me to go out just now and check my blackberries and gooseberries.
The bushes were full yesterday and they are All gone!! 🤬

Jaxjacky

I had to look up bullace Baggs I’ve not heard of it before.

Took me a while to identify it, jax! 🙂

varian

Yesterday I made lemon marmalade. 12 unwaxed lemons, 2kg sugar and 2.5l tap water makes 10 jars.

Oh! I might try that!

Yesterday I made lemon marmalade. 12 unwaxed lemons, 2kg sugar and 2.5l tap water makes 10 jars.

I’ve never made jam - I like the raw fruit too much and eat loads of it.

DH loves it though, and fortunately some of his fellow allotmenteers make it. I’m sometimes tempted by the gooseberry and the jostaberry, which are delicious.

Sounds amazing! Marydoll. I mean that try to make it

Whisky marmalade. DH loves it.

I make crab apple jelly every autumn. We have 2 crab apple trees in the garden which fruit prolifically. It's a beautiful colour, and delicious as a spread on toast and as an accompaniment to chicken and pork.

I had to look up bullace Baggs I’ve not heard of it before.

Rhubarb and ginger, using the rhubarb from our own garden, and before that, spiced plum.

The last jam I made was bullace a few years ago. I haven't opened it yet.

Most years bullfinches eat the bullace flower buds so we rarely get much of a crop.

Esmay

A great tip on pouring some alcohol on jam or marmalade from karmalady .

I can never remember the difference between eating cream teas the Cornish or Devonian way .
I now realise that I eat mine the Devon way -cream first then the jam .
I like a warm plain scone and prefer apricot jam not strawberry nor raspberry .
I have to admit to loving whole apricots preserved in brandy .
I feel inspired to make some apricot jam next time they are in season .

I've just made apricot jam funnily enough:-) Had it on a scone last night but had run out of clotted cream sadly!

A great tip on pouring some alcohol on jam or marmalade from karmalady .

I can never remember the difference between eating cream teas the Cornish or Devonian way .
I now realise that I eat mine the Devon way -cream first then the jam .
I like a warm plain scone and prefer apricot jam not strawberry nor raspberry .
I have to admit to loving whole apricots preserved in brandy .
I feel inspired to make some apricot jam next time they are in season .

Thanks for putting me straight on the Cornish and Devon way. I had forgotten. But they are both sooo yummy!

Gorgeous gooseberry which I had on toast this morning, I have frozen my blackcurrants for future jam. My jams will store for years, I am meticulous with temperature, sterilising etc. A good tip is a tsp of a strong alcohol on top and I never use wax circles. My marmalade is best matured for years, absolutely gorgeous. When I make jam or bottle fruits, I always make sure to get the all important pop as the vacuum sets in

I have lots of 500ml kilner jars, the old style screw tops and you can lift the jars by holding the thin lid. The vacuum holds it very tight so it has to be pierced to open

I made 40 pots of marmalade yesterday for sale in my church. I always use a pressure cooker for a fresher , lighter flavour.

Last week I made some orange marmalade because the oranges are cheap and juicy here just now. A lot easier than I thought, thanks to the good old Breville whiz. It is lovely- I added a couple of lemons as well.