Jam

Jam Today Jams are made without any artificial pectin or preservatives. Many are made from locally sourced fruit.

Whilst I do keep good freezer stocks of many fruits there may be some seasonal variation on availability.

A special characteristic of Jam Today jams is that they do not contain any added water. This gives a thicker texture and more intense flavour than conventional home made jams.

For other preserves which are not quite jams see Curds Butters & Cheeses

Apricot conserve	with dried apricots poached in apple and lemon juice
Apricot Conserve with Almonds and Brandy
Fresh Apricot	With Fresh Apricots and lemon juice. (I only make a limited amount of this each year)
Autumn fruit	With plums, pears and apples
Blackberry and Apple
Blackcurrant	I cook the blackcurrants in apple juice instead of water
Blackcurrant and Rhubarb	A surprisingly good combination I discovered in an old cookery book
Blueberry	Cooked with a little apple and lemon to make it set.
Damson & Plum
Damson Jam	An intensely flavoured jam made without water.
Fig and lemon Jam	An interesting dark jam with golden seeds. Made with dried figs poached in Apple & lemon Juice
Golden Plum Conserve	A special treat made if one of the two golden plum trees I know crops well!
Gooseberry	A pleasantly tart jam
Gooseberry seedless	If you like the taste but not the pips
Greengage	A complex mellow taste, unlike anything else
High Dumpsie Dearie jam	A robust jam with a silly name that comes from Warwickshire. This is made with all the top fruits, Apples, pears & plums with lemon & Ginger.
Marrow & ginger jam	This old fashioned jam is seldom found these days. It has a delightful fresh light lemony taste.
Pineapple jam	I usually have some of this around Christmas
Plum conserve with rum & walnuts	A nice rich preserve for Winter
Plum Jam	made with Dark Plums from Staffordshire Gardens
Plum Pot with Ginger & Orange	A nice one for winter, with plums, raisins and Ginger & Orange
Plum- Victoria	I always keep the Victoria plums separate to make a glorious dark red jam.
Queen Of Hearts	My husband came up with this title for a beautiful tart jam made with Strawberries, Redcurrants and Raspberries
Quince Conserve	I make this when I can get hold of the quinces, (which do not crop well every year). It has an aroma and a taste completely unlike anything else.
Raspberry and redcurrant	A good choice for scones or filling a Victoria sponge
Raspberry	My mothers favourite! Just made with fresh raspberries, a little lemon juice and sugar.
Raspberry - Virtually seedless	I make this for anyone who really doesn’t like the pips
Rhubarb	made with Rhubarb, lemon and a little apple puree.
Rhubarb & Ginger	The traditional favourite with Root Ginger
Rhubarb & Orange	Just to ring the changes!
Rhubarb & Redcurrant	A rather good combination
Strawberry Jam	Made with sliced strawberries to produce a good set
Strawberry Jam with Cranberries	This is slightly tarter than strawberry by itself and gets a good set.
Diana’s Secret Strawberry Jam	A lightly cooked tart strawberry jam set by Diana’s secret method
Strawberry & passion fruit	I add passion fruit seeds at the end of cooking to make an aromatic and slightly tarter preserve than strawberry
Strawberry with Grand Marnier	I make a little of this near to Christmas
Strawberry- Whole fruit jam	I Keep the fruits whole but thicken the syrup with a little apple puree so that it is still spreadable.
Strawberry conserve	The traditional whole strawberries in a syrup. Best used as a topping for desserts. I make a little of this around Christmas
Summer Pudding	This a real mixture combining blackcurrants, Raspberries, Redcurrants and Strawberries to make a complex rather tart jam
Tayberry	Tayberries are large dark luscious berries that are a cross between raspberries and Blackberries. It makes a rather special jam


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