And here we go: jam making begins. I have drawn up a list of the jams I want to try and make this year. And if you exclude the jars of soft fruit I made from the frozen berries from last year in February, the season opens with the strawberry and rose petal jam. Only a few pots, and I have to try and get another batch in before the roses fade.
Strawberry and rose petal jam
Peach and almond jam
Apricot and almond jam
And I have started on the elderflower champagne; but want to try a few more things this year:
Dried apple rings
Dried apricot jam
Cranberry and apple paste
Pickled aubergines (last year’s great success at the Christmas fare)
Dried herbs and dried flowers for tea
That ought to keep me out of trouble.