Do you like Jam?

[Ganymede]

I have had interesting experiences with greengages. The fruit of the GODS... oh my.... but rubbish for jam as the fruit are too sweet! If you add sugar it just tastes tooth-rottingly, toe-curlingly sweet. So any greengages I get this year, I will mostly be eating WHOLE.

NB for those puzzled, them greengages you get in the shops are often not any where near ripe. Real tree-ripe greengage = golden juicy heaven in wonderland.

 

[citybabe]

I like it more if it has buttercream and sponge wrapped around it

 

[PaulB]

They were certainly better than the Style Council that's for sure.

 

[Beebo]

I quite like the good quality shop stuff, currently working my way through a jar of Tesco Finest Continental soft set raspberry jam with my morning porridge,

I have been put off home made jam for life, by my Mother. We had 3 massive plum trees in the garden when I was young, and she insisted on making huge batches of plum jam, she woudl insist on us eating this before she bought any of the shop stuff! For some reason the top of the jar would usually have a thin layer of mould, which she would just scrape off.

And dont get me started on home-made gooseberry fool

 

[ianrauk]

Raspberry

 

[DiddlyDodds]

Cheap no bits Strawberry for me.

 

[Markymark]

Cheap strawberry jam

 

[Ganymede]

Raspberry jam gives me the pip.... raspberry jelly now, scrummy. Hmm, time to make some more methinks.

And damson jelly, brilliant used as jam or as an accompaniment to roast lamb or pan-fried pigeon breasts. Rrrrrrrrrr.

 

[Deleted member 23692]

Blackcurrant conserve.... the preserve of champions

 

[broadway]

Damson Jam, but with Strawberry for scones.

 

[stuee147]

an old women in the village i grew up in used to make green tomato jam it was gorges i loved it but i never knew the recipe i wish i had asked her for it lol

 

[stuee147]

Damson Jam, but with Strawberry for scones.

dont forget the big dollop of clotted cream

 

[Ganymede]

an old women in the village i grew up in used to make green tomato jam it was gorges i loved it but i never knew the recipe i wish i had asked her for it lol

Sounds interesting... I should think you'd probably skin the tomatoes (by covering briefly in boiling water, then draining and peeling), then just... make jam, in the traditional way (ie 1lb sugar per 1lb (chopped) fruit, perhaps with a squeeze of lemon juice. I would have thought it would go well with a bit of ginger too. Do you remember if she left the seeds in?

I've made green tomato chutney of course, which is much the same thing but with added vinegar and spices. There is a big Shaker tradition of desserts based on ripe tomatoes too.

 

[SatNavSaysStraightOn]

dont forget the big dollop of clotted cream

above or below is the question though....

 

[Cycleops]

Prefer Marmalade, dark old English style is best (thick cut).