Project 3 Quince jelly

Last year I froze over 4 liters of quince juice. I had already used one part (2 l) and there was still another bag waiting in the freezer. I now had enough empty jam jars to fill up. I weighed the juice and had 2.6 kg of juice. I added 2.6 kg of sugar, juice of two lemons and let it boil.

The result is 14 jars of jelly - some will be gifted as I now have over 20 jars of quince jelly.

8 January

Project 43 Plum bramberry jam

Project 38 Plum jam

It is September and it is plum season. I made 9 jars of jam. One I shall give to our neighbour as a good part of the plums came from her tree.

I used 2 kg of jam and 1600 gr of sugar. I let the plums soak in the sugar overnight, then boiled it for some 15 minutes. I let it rest for one day to make sure the jam is thick enough. I then boil it again before poring in to the jars.

Project 31 Apricot peach jam

I had some wild peaches cut in pieces in my freezer and some apricots that needed to be eaten fast. So why not make jam, after all nothing better than some nice home made jam on a piece of toast in the morning.

Project 26 Confiture rouge

My family loves home made jams and marmelades. One of our favourites is the "confiture rouge" or Hungarian jam as my special jam book calls it. Years ago I bought the "Larousse des Confitures", an excellent collection of tested and yummy recipes. Actually I bought the book in June 2004 as I had written this inside the book.

The Hungarian jam is a combination of red fruits and I use whatever my garden grows. As not all fruits are from the same season I freeze what becomes available and when I have a moment make this jam. This year includes cherries, red currents, black berries, red berries, white currents. I made a total of 5 pots which should last a few months. Fresh fruits are being frozen for next's times batch.

I use one kg of fruit, 800 gr of sugar, juice of 1 lemon and 100 ml water. Cook it all until right consistency.

12 June