It has been silence on the Cheap and Cheerful Life front lately – somehow the creative juices have not been flowing enough to sit down and write – well, they flow with ideas, but not pinned down into words and blog posts.
But just so you know I have not been entirely idle, I refer you to Peace of Pie … where Jessica waxes lyrical about the pies she makes (NB do not read if you are feeling hungry) … and where she kindly invited me to be a guest writer. A guest writer, my dear readers!! Does this mean I have really made it in blog-land???
In the bizarre times we are living in at the moment, I have to take these small wins 😊
We are not in lockdown where I live, although the streets are noticeably quieter and the stocks of toilet paper remain low (below is pictorial representation of my theory on why this is so):
But to take my mind off things I am cooking up a bit of a storm in the kitchen. Things I don’t normally make, and for some reason have decided are necessities. To help with this, I bit the bullet and bought some Ball jars. They are not the same as my lovely 500ml mason jars, but they will do, and hey, with ten years between drinks, they are bound to look a bit different. The smaller ones are even quilted, which is all a bit fancy!
One thing I do like though, is the lack of sealing rubber band, which is what is used on my big old Fowlers preserving jars that I inherited from my mother, accompanied by a big impractical clip, thus preventing tidy stacking of jars. So well done Ball on a practical sealing solution!
But what to put in these fancy jars? Obviously the other two days of salad, since I like to be semi-consistent about my jar usage! (To my newer readers, please refer to my previous blog post on salad jars.) But how about JAM …
Jam is surprisingly easy to make, given the modern invention of Jam Sugar (thanks CSR for that!), but basically, it is fruit, almost as much sugar, a dash of lemon juice and heat. The jam sugar I used contains citric acid and pectin … and in case you were wondering (as I was), pectin is made from apple pomace, with a dash of dextrose and citrus peel, and because I am ever-learning … pomace is all the left-over bits from juicing fruit.
That wasn’t hard, was it!
All you need to do is chop the fruit up into smaller pieces, bring to boil a kilo of fruit with 2 tablespoons of lemon juice (that’s 40ml) for 4 minutes, then add 4 cups of jam sugar (that would be level with 1 litre in a measuring jug) … I told you it’s a lot of sugar … and boil for 4 minutes more.
But how do you know if the jam is ready? On a chilled saucer, put a spoonful of jam and allow to cool. If the surface starts to wrinkle, then it is ready to put into sterilised jars. If not, let your fruit boil a little more, then ladle into jars.
I have seen lots of pictures on Facebook about people snacking away whilst in lockdown or quarantine, so making jam is probably not the best thing for weight watching, but it’s fruit, right?
I don’t intend to make any more, but it was fun to try and now we have a few jars to last us for the duration.
I did find an interesting website, (Pick your own), which talks about the pectin levels in fruit and whether it is necessary to add it to your jam or not. There is a list about 1/3 of the way down which is very interesting. There is obviously more to the science of jam-making than I gave credit! If you have made jams, I’d love to hear how that went for you.
But for now everyone, do take care, remember to wash your hands, and stay safe.
My heading today? You know you know it … Technotronic, circa 1989/1990