There’s something so quaint and homely about jam making. It has that real olde-worlde charm which instantly makes you seem like a complete domestic goddess, swanning around in a frilly apron making batch after batch to bottle and sell at the village fête. Everyone tends to ooh and ahh impressively when you produce a fresh jar of homemade jam.
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And thanks very much! I'll investigate some of the other pectin options - I just find sometimes that equal parts sugar and fruit can bit a bit TOO sweet, you know?
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