Spiced Plum Jam

Plums are in abundance at the moment and they make amazing jam. Personally I’m not keen on the skin in my jam so I make a jelly rather than jam.

Jam making is all about proportions, this is the quantities I used today.

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Blackcurrant Jelly


Blackcurrant jelly has a lovely sharp flavour. Rather than a jam I made this into a jelly. I find the blackcurrant skins can be a little tough sometimes so I prefer to sieve them out. I am lucky enough to have a jelly strainer, if you do not have one that is not a problem just pass the cooked fruit through a colander to take out the large pieces and then pour the liquid through a sieve to remove the smaller pieces of fruit to achieve a smooth jam. Continue reading “Blackcurrant Jelly”