Look at my produce! I thought jam was a hassle (thermometers, muslin, big aluminium or not pans, rolling boils, saucers of cold water…) until I discovered the sugars with pectin in and now there’s no stopping me. This week bought kilo bags of two types of the sugar (one for soft fruit jam, one for fruit with stones) Then got just over a kilo of apricots first, made that one in an hour. Then bought raspberries, made that one in half an hour. Will make one more lot from wild bullis plums later as these are my real favourites and just fall off the trees into my carrier bag.
See recipes for a couple of handy hints.
