Seven ladies took to the jam pots on Saturday making some strawberry conserve and marmalade.
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Under the guidance of CWA members Margaret Williams and Ann Goodsell, the ladies learned about the art of jam making.
What can go wrong with jam you ask?
Did you know if your jam hasn’t enough pectin it won’t set?
Did you also know that a little knob of butter (around 50gms) will dissolve the scum from your jams?
And did you also know, that if you use stevia in your jams, you can add a little vanilla paste and it will mask the taste of the stevia or artificial sugar.?
The jams were made from scratch by cutting and washing the fruit, boiling until the correct consistency is reached and by then adding the sugar to boil until setting point is reached.
A simple way to check this is by placing a saucer in the freezer to get really cold. Put a small spoon of hot jam on the saucer and if you carefully run your finger through the jam and it creases, it has reached setting point.
The bottles were steralised and jam added.
The bottles were then shared between the ladies.
Homemade jams, conserves and marmalades make the perfect Christmas gifts.
A simple morning of jammy fun!