The Adventures of Making Jam

So you've had a big year and finally that last exam is out of the way. You could get drunk, or make jam. I chose getting a little bit drunk, and then making a lot of jam...

Step 1: Cut up everything and weight everything.

2. Cook the jam. Don't be impatient, or your jam will be tasty, but runny (this was learnt with the test batch of strawberry jam earlier in the week).


3. Do the wrinkle test. If you ARE going to be impatient you can use the freezer instead of the fridge.


4. Put it in the jars you sterilized earlier. Use the kitchen floor if you kitchen benches are too poky and/or there is too much mess from aforementioned preparation.


5. Fill it right to the rim so it seals properly and keeps for ages.


My jam varieties so far: peach, nectarine, apricot and cherry.


All wrapped up and pretty for the people at work.

PS- Other jam making tip: try not to 'try' too much jam while making four seperate batches in a row, unless you want a sugar high followed by a sugar low.