This is what my kitchen looks like much too often. Good thing I have a kitchen fairy who tidies away around me - my dear Mum. What will I do when I move to Sydney next year?

This is what my kitchen looks like much too often. Good thing I have a kitchen fairy who tidies away around me - my dear Mum. What will I do when I move to Sydney next year?

Gemma

This is my friend Gem…she is such a fairy!¬†Last month for her birthday I made cupcakes. She’s too special for just one kind of treat, so I made three! 1. Oreo 2. Triple Choc Brownie with Peanut Butter Cream 3. Raspberry White Chocolate. Happy Birthday my little pixie friend x

So I will continue to make sweet things

So I will continue to make sweet things

(Source: yeahthathappened)

Very Berry Jammy Wammy

Golly gosh this has been a long time coming. Finally I have a spare moment to share my wonderful jam-making escapade. This recipe is dead bonking easy may I add!

Okay - to all you jam tarts out there, absolutely no excuses for buying jam from now on. I’ve never made jam before and believe you me I didn’t follow a strict recipe nor use a timer. I simply had the fruit and sugar simmering all afternoon, stiring often (and dipping my finger in on the ‘odd’ occasion). Somehow, the batch turned out just perfect, not too runny and not too firm (if I say so myself!)

I must pre-warn you. This recipe made bucket loads of jam. I could have been mistaken for a witch stirring potion in a cauldron, my pot was that big! So if you’re only after a couple of cheeky jars, definitely halve this recipe.¬†

You will need:

  • 2.5kg berries (I used all frozen - blackberries, blueberries, strawberries and plenty of raspberries)
  • 2.5kg caster sugar
  • Juice of a whole lemon
  • 3 vanilla pods
  • 3 cinnamon sticks
Method:
  1. I defrosted my frozen berries over night in a huge metal bowl, layered with the caster sugar so the fruit could soften in sweetness.
  2. Place fruit and sugar mixture, lemon juice, vanilla pods (halved and scraped) and cinnamon sticks in a large pot and cook until fruit softens - about 30mins.
  3. Set aside 1/3 of fruit in a bowl. Continue to cook the remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon - about 2 hours. I took a spoonful out and let it sit to see if the jam would set.
  4. When you are satisfied with the jam, sterilise jam jars in the oven and lids in boiling water. Many websites and blogs seemed pedantic about this step, suggesting specific ways sterilisation should be done. I didn’t over-fuss and my jam turned out beautifully mould free so please do not panic!
  5. Split the fruit (which was set aside earlier) evenly between jars (love those chunky strawb bits!). Then ladle jam mixture into jars filling as close to the top as possible. Leave to cool a couple of minutes then fix the lids.
Once the jars had completely cooled I wrote up labels and found some pretty fabric. I had such a ginormous batch of this divine stuff that I gifted five bottles to some lucky girlfriends. I kept two large jars for myself of course…not that they saw the next week!
Did I mention scone bread? Mum bought it completely by accident - the best mistake she’s ever made. Toasted Scone Bread, butter, and a generous dollop of my Very Berry Jammy Wammy…afternoon tea party heaven!

This ginormous batch of scrumptious jam is long, long gone! I gifted five bottles to my girlfriends and devoured my jar within the week.