March 4, 2013
We're right in the midst of jam and jelly making season around here. Summer berries, apricots and plums have already made their way into jars and all the autumn harvest is still to come.
One of the things I love about country living is that I have supplies of fruits such quinces, cumquats, medlars and rosehips (mostly from friends & neighbours) that make wonderful jams and jellies... yet when is the last time you walked into your local supermaket and were able to buy these? I'm guessing never! What would winter be without a bit of quince jelly on toast?
For some great advice about all the ins and outs of jam making - pectin, setting point, sterilising jars, etc - pop over to this Q&A post over on cityhippyfarmgirl's blog.