~Thrifty Jam Label Kit~

Thrifty tip of the day for all you jammers and preservers...
Kirstie Allsopp has a new preserving and baking range (fingers in every pie it seems) in Lakeland, and this kit, featured in this month's Prima is a hefty £9.99...

From Lakeland see http://www.lakeland.co.uk/18053/Kirstie-Allsopp-Jam-Pot-Labels

However, why pay more than 99p, yes 99p? This lovely kit is from Home Bargains (store locator here)

~Damson Cheese~

I started making fruit cheeses last year; after reading lots of books on preserves and learning more about chutneys, jams, jellies and conserves. Fruit cheese is not cheese at all; it's just the name given to a firm preserve where you cook the fruit first, sieve it, then boil it with sugar.  It sets firmly and you can turn it out to serve it if you wish, and slice or cube it to serve with cheese and biscuits on a cheeseboard. There's nothing better than a pantry shelf lined with jars with jewel-coloured preserves for the depths of winter.

First of all you need your fruit, and for me it's a matter of frugal principle not to buy it. So, if like me, you've only got a limited space to grow fruit and veg and aren't self-sufficient...

1. get out into the country lanes for elderflowers, blackberries, sloes, rosehips, crab apples etc.
2. ask friends, family and colleagues if they have any surplus homegrown produce.  Promise them some of your jam or chutney! This year I've had gooseberries, damsons, apples and plums given to me...and I've got tomatoes and sloes coming later.

I've been making damson cheese, which is good with cheese and meat, and also plum cheese with juniper berries, which is good apparently with Brie, and I love it with duck and game too.  It's the same method for any fruit, so experiment. My favourite book is an old Marguerite Patten one from the 1960's.

Rinse the damsons, then place in a large pan with a slug of water (about 100ml) Look at the lovely colour!

...simmer away for about 20 minutes, occasionally stir to prevent burning. They turn into a mushy soup like this....

Careful because it's now very, very hot and you're going to sieve it. I use a wooden spoon to press it firmly through the sieve. The good thing is that all the stones are removed without having to fiddle about. Throw the stones and skins away. Weigh the resulting fruit pulp - for every pound of pulp you add the same weight in granulated sugar. Cook on a low heat until the sugar is dissolved, then a higher heat for approximately 30 mins until setting point is reached. Trust me, you can tell when it's done - it starts to turn gelatinous on the spoon and sides of the pan. Pour into sterilised jam jars. 1lb of pulp makes about 2 jars.

Let me know if you've any ideas on recipe combinations...maybe the addition of port for a Christmas version?

~Jamtastic 2~

My daughter, L, is watering a family's allotment in the village whilst they're away on holiday - with the bonus of picking any fruit and veg that are ready. She came home with some blackberries and raspberries, which I supplemented with some English cherries from the greengrocers and made Summer Fruit Jam. If I'm just making a couple of jars I tend to use a book I bought years ago called Luxurious Jam by Sonia Allison which gives recipes for small quantity jam making in the microwave.

Reasons to make microwave jam;

• Safe control, no boiling over
• No need to stand over it like a jam slave
• Fruit colour stays bright
• No scum on your jam
• Less mess
• Less energy use

I don't always follow the recipes slavishly, just use the quantities and timings and tweak them a bit. So easy.

Summer Fruit Jam
1lb fruit (blackberries, raspberries and cherries)
1lb granulated sugar
Destone and chop cherries, mash the berries and then put the fruit and sugar in a large glass/ceramic bowl and leave for 1 hour. Based on a 750-800Watt microwave, heat on high for 5 minutes. Stir. Heat on medium for 27 mins, stirring 3 times during cooking. Check for setting point (put a bit on a cold plate, if it wrinkles when pushed with a finger, it's set) And that's it!  It makes 2-3 jars.  

~Jamtastic~

I also bought some jam and chutney labels at the Good Food Show from a company called http://www.jamjarshop.com/.  They had many label designs available; I chose the green and red polka dots...

...and they had  polka dot lids and all kinds of other preserving paraphernalia, that can be hard to come by. I've put them to good use already labelling my chutney to add to the storecupboard.