Jam

Equal weights - no more than 500g - of fruit and granulated sugar. This time of year, frozen fruit is the cheapest option - strawberries, raspberries, fruit of the forest, whatever.
2 tbs liquid pectin

Put everything in a very large saucepan. If frozen fruit is being used, let it sit and thaw a bit. Wash a couple of jam jars, rinse, and put in a very low oven (on warm) to dry and sterilise. Put a plate in the deep freeze.

Heat fruit and sugar very gently, stirring all the time. When the sugar has melted, turn up the heat and bring to the boil. Boil vigorously for about 5-6 minutes until it starts to thicken and set. Drip a couple of drops on the cold plate to see whether it's set, and if it has, turn off the heat. Pot and cover.


Food diary for Sunday 30 January

Early Tea

Breakfast: 1 slice toast spread 1/2 slice Blackberry jelly (bought), 1/2 slice butter; coffee.

After Church: Slice Edam cheese; more coffee

Lunch: Broccoli and Stilton soup; cheese and pickle sandwich. Mini-lolly.

Supper: Salmon with stir-fried vegetables and noodles; Tesco's Finest blueberry almond tart; glass white wine.

Later: Red bush tea.