Making jam is something I tried a couple of years ago, for a little while I was really into it actually. I would make a lot of different jams through the summer, using fruits I would pick on PYO farm so that I could enjoy a homemade preserve in the winter. My enthusiasm died pretty quick, I quickly filled my cupboards with jam jars and it took me a while to get through them so naturally I stopped making more jams.
This year I haven’t had a chance to pick any strawberries from PYO farm, which is a real shame as those would be much sweeter than the one currently on sale in my local supermarket but that didn’t stop me from making a jam. Another reason was – I had an open bottle of Prosecco sitting in my fridge (unheard of right?!) so it needed using up sooner rather than later and I kind of didn’t crave any cocktails.
With Lilly (furry baby) being ill for the past month I wasn’t in a mood for drinking Prosecco let alone fancy cocktails. Luckily after a short visit to a specialist animal hospital in a nearby village, her MRI scans showed that everything seem to be fine and there is nothing to worry about, her neurologist and orthopaedic consultan both agreed that the tests were unremarkable and I should watch her and observe and if anything out of the ordinary comes to my attention we will be back at the vets. Long story short I can finally breath, feels like a lot of weight has been lifted off my shoulders!
Making a jam can take a while so don’t be put off – good jam takes time and if you fail the first time, don’t be afraid to put it back on the hob and cook it again! I’ve failed so many times but also succeeded a lot so I promised it’s worth it in the end