I’ve been meaning to update this basic skill for a while. Now, with my Stone Fruit Jams Cooking Class waving at me from tomorrow, with a tonne of patient plums piled on the floor beside me, with another tonne of nectarines shedding their flavours into a syrupy sugar, with pate sablé ready to roll into pastry shells, butter to be rubbed into scones, rough puff to be filled with jam and fruit, steamed jam pudding to be tested and plum crumble slice to be made, I thought now was a good time to update my jam post.
Much appreciated, thank you
Rosa, you’re absolutely welcome. I’m sorry I’ve been such a silent blog companion. I’ve not been looking at anyone’s blogs lately, and I miss so many of you. I’ve just got to dig myself out of 2 tonnes of plums and then have a shower and make a cup of tea and then, THEN, I’ll get to enjoy your blog again! about 5 of your posts are sitting in my email- flagged for attention. x
saving this one in my files- great step by step instructions!
Will check out the update
Thank you Belle, Alisha, as per always! xx