Topping off the jam

January 28, 2007

Topping off the jam

I've never been into the while "WI look" for my preserves but I broke with usual practice for this batch of blackcurrant jam because I had some fabric left over from my quilt making activities (more of which in another post) and I'd bought a jam pot lid set in an impulsive cookery equipment shop purchase a while back.

I have to admit they do look rather jolly and not too twee. I particularly like the blue fabric featuring chickens on the right-hand side.

The fact is, though, I still have a good five to ten pounds of blackcurrants in a freezer that seriously needs defrosting, and a lot of jam to eat in the next few months. I think next up is going to be some blackcurrant ice cream, a la Delia Smith. This stuff is divine. Only trouble is, once you nkow how good it is, the temptation is to make it far more regularly than is good for one's arteries ...

28 Jan 2007 21:42:06 | Kitchen

2 Comments

Do blackcurrants make good wine? A friend of mine makes fabulous wines and cordials, and can never have enough fruit.

Posted by: Sarah | January 29, 2007 at 07:25 PM

I love making jam and chutney as well. The flavours of home made preserves are out of this world! I am in 'Seville orange' mode at the moment as the season is so short. My blog friend told me yesterday he makes jam in his breadmaker!!!

Posted by: Matron | February 14, 2007 at 09:52 PM

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