Making Jam

Last night I made jam. I’ve been saying for ages that it would be cool to eat more stuff that we made ourselves – the only problem with this being that we would then have to make it ourselves. Obviously that doesn’t fit very well into my lifelong plan of supreme laziness, so it’s never happened.

That hasn’t stopped me from telling everyone for the past 6 months that I’m going to make jam, and as a result, people have been giving me empty jars to use. The pile of them sitting on top of my fridge has gotten so big that last night, after a near death-by-jar experience, I thought I’d better give the jam making a crack so that I could open the fridge again without getting a concussion from falling jars.

It turns out that making jam isn’t as hard as you would think. You basically just cut up some fruit and stuff and boil the crap out of it until it reaches a point where it will set when it cools. It all sounded so much more high-tech when I was reading my little book of instructions and it was talking about measuring the temperature and sterilising jars and stuff.

I made a recipe that wasn’t in that book because I wanted something a bit more basic to start with (apple and strawberry), but I think I’ll try the fig, tomato and red onion jam from that book next.

How 1950’s housewife-ish am i?!