My previous batches have burnt and there have been many jars of runny jams produced. They just never wanted to set. I assumed if you moved to the country you could automatically make jam, ha!
After been given a huge bag of plums, too many to eat, and not wanting them to go to waste I decided to give jam making another go.
I watched it like a hawk this time and stirred constantly so it would not burn. And voila, three huge jars of plum jam. Not a "fruit coulis" in sight!
When our peaches are ready I would love to have another go. I'm keen to get a good pan with a heavier base for future use and smaller jars as they would make great gifts.
Do you jam?
Tell me your secrets!