12/07/2026
The morning after a Saturday night jam session! Ready for house guests… and my toast! I make blackcurrant jam with 60% sugar to keep the sugar content low and the taste tart. Only a few jars in cupboard so the 13 I made last night boosted reserves nicely. (I’m looking forward to chutney season!)
Using our labels (£3 pack of sheets). I apologise now for the rather haphazard way the labels are slapped on…