OK, so Jo told me off….

… for not posting – especially when I have been busy creating – so here I am updating.

My main recent achievement was to make Jam, well to be exact, Bramble Jelly.  I’d never made Jam before and had always been a little daunted by the task but, inspired by friends recent gifts of Blackcurrant and Damson Jam, and the massive bounty of fat, juicy blackberries at the Norfolk campsite we stayed at for hubby’s 40th birthday,  I decided to give it a go.

It was actually remarkably easy.  I went for the jelly option as recommended by my good friend Charlie.  As you strain it there is no peeling and very minimal chopping involved.  It also doesn’t matter if there are any crawly visitors in the blackberries as they just get strained out.  I quartered 5 windfall apples (no need to peel or core) with the washed blackberries and the juice of 1 lemon then add enough water to just cover in a large metal pan.  Bring to the boil and then simmer until the mixture is a big pulp and cool before transfering to a jelly bag over a bucket to strain overnight.

The following day you add 1lb of sugar to every pint of liquid and bring to the boil.  I had a jam thermometer so just boiled the mixture rapidly (at approx 105 degrees) until it reached setting point.  I used the saucer in the fridge method of dropping a teaspoon of mixture onto the cold saucer and popping it in the fridge for a minute to see if it wrinkles up when touched.  I’d sterilised my jars in the oven at 150 degrees for 15 mins and then poured the jelly in using a jam funnel while the jars are still warm. This is important of the jars will crack if cold and you pour hot jam in!!  I placed a disc of greaseproof paper on top of each and put the lids on while hot.  Pop on pretty fabric lid covers and, voila – free homemade jelly!!

I’ve given some jars as gifts and have already finished one off – it’s super yummy on french bread with butter! Mmmmmm!