Some jam recipes don’t require more than 300g of added sugar per kilo of fruit. I tried one with plums, tasted the result and thought about the potential benefits of such a recipe with regards to sugar intake, food miles and food self-provisioning.
A short post to tell about my jam jars labelling choices this year.
Some varieties of plums are easy to stone when ripe. Here are simple tips I applied this weekend to make jam.
We spent a lot of time making strawberry jam last week, as we wanted to keep the morsels intact.
Some may prefer more time-saving options.
We are running out of stock. An opportunity to assess our storage choices and provide a few tips.