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.
Some varieties of plums are easy to stone when ripe. Here are simple tips I applied this weekend to make jam.
We are running out of stock. An opportunity to assess our storage choices and provide a few tips.
Family gathering and special treats were at the menu of our Christmas delights in Aurillac.
Just a photo with a quick comment today. I thought it would be nice to bring some apples from our garden to my London friends.
Not a single part of the 30 September harvest will be wasted. Windfalls have been used from ground to crown* and turned into gold and rubies.
We now compare the raspberry jams made with the muslin and the food mill. I was surprised by the result, but very pleased : the cloudy seedless jam, made with the food mill, won on taste.
Soft fruit: using a muslin or a food mill to remove seeds makes different jams. To me, the food mill is a clear winner in terms of processing efficiency and convenience.
A weighing instrument is very useful in jam-making. Yet another solution can be applied when the jam is made with fruit puree.
A short post to tell about my jam jars labelling choices this year.
Les Jardins d'ici 