A few months after we were married we went to a family party where I scared my great-aunt by telling her I’d worked out the difference between being married and not. I’m not sure if she was more surprised or relieved when I told her it was that we now made jam!
So having made a few batches of different types of jam here are my top tips:
- Almost all fruits can be made into jam;
- Yes, it really does need that amount of sugar;
- If it won’t set add a jar of Certo for more pectin;
- Boiling it twice is only following family tradition;
- Having people who are willing to give you piles of fruit when they have grown too much is good if you don’t have the space to grow enough for making a sensible amount;
- Knowing people who also make jam is great as then you can swap so you don’t end up with a cupboard full of jars of the same type of jam;
- Homemade jam is much tastier than shop-bought.
Photo of our most recent jam adventure – grape jelly thanks to K&A for the fruit!