There is nothing I liked more as a child than bread and jam. Indeed, I loved eating jam with a spoon when I got home after school and there was always plenty of the homemade kind in every season.
Here are a few ideas for summer but the combinations are endless:
- Strawberry and fresh mint
- Raspberry and vanilla
- Cherry and redcurrant
- Gooseberry and elderflower
- Black cherries 1 kg
- Granulated sugar 500g
- Frozen redcurrants, 1/2 punnet
- Juice of one lemon
Put the stoned cherries and the sugar in a large pan.
Bring to a rolling boil (105°on the jam thermometer) and and keep it there for 5 minutes. Turn off.
Add the redcurrants and bring back to a boil for another 5 minutes.
Check the setting by running a wooden spoon up along the side of the pan.
Use a ladle to put into clean, sterilised jars and put aside. Jam is best eaten a few weeks after it’s been made.
J’ai trempé mon doigt dans la confiture
Turelure.
Ca sentait les abeilles
Ca sentait les groseilles
Ca sentait le soleil:
J’ai trempé mon doigt dans la confiture
Puis je l’ai suçé
Suçé
Mais tellement suçé
Que je l’ai avalé!
René de Obaldia – a favourite poet of mine…