Good Food Blog
We're jammingPosted at 4:30PM, 07 September 2010 by Emily Boyce - Sub-editor, bbcgoodfood.com
Patience is a virtue... though sadly not one I possess. Rather than wait for delivery of my mum's preserving pan, I went ahead and made jam with the few plums we'd managed to shake from the tree in our garden, plus a rather more bountiful crop from a family friend's, crammed into a standard saucepan.
The flavour has been described as reminiscent of toffee apples
I rather lacked patience waiting for the jam to cook too. After five failed (and possibly rushed) set tests, when the jam refused to wrinkle on a cold plate, I turned the heat right up. Then my housemate alerted me to the smell of burning... I caught it just in time, and the jam has now set quite nicely in its jars, but it does have a whiff of caramel each time the lid is lifted and the flavour has been described as reminiscent of toffee apples. I'll go with that and call it 'Toffee plum jam' - totally intentional, of course.
It seems I'm not the only one to have had a go at mastering the art of preserving recently. Lakeland announced last week that sales of its jam-making equipment were up 17%, while earlier this summer came the unlikely news that supermodel Kate Moss has taken to donning a pinny to bubble up damson jam using fruit from her Cotswold estate...
Olive magazine's editorial assistant, Danni, followed the trend last week and made a batch of damson jam of her own. Like me, she had her set-backs (it set rather too hard; she blames over-ripe fruit), but felt a sense of domestic goddess accomplishment at having entered the world of jam-making. WI, here we come.
I've got my eye on blackberries now - they're abundant on the common near me, though they're quite tiny so I'll have to pick bucketfuls to make a decent amount of jam, or else combine them with another fruit.
Have you been jamming this year? Do you have any tips to share with a novice?