It's the1st day of February already, I haven't had any time to blog about anything for the past couple of weeks. My husband has had to return to England at very short notice as there's been a sudden, unexpected death in the family, so I'm left here holding the fort by myself.
I've been knitting away on my zig zag tunic on and off, and I recently bought a jumbo flyer so I have been spinning, the only thing is the bigger the bobbin, the longer it takes to fill it!
But today I decided to make jam:
1 kg peaches, skinned, de-stoned and sliced
juice of 1 lemon
Firstly, put a saucer into the freezer.
Then skin the peaches by scoring a cross on the base of the fruits. Dunk them into boiling water for 2 mins, then plunge them into a sink full of cold water. The skins will now slip off very easily.
Remove the stones and slice the fruit.
Put the peaches in a large pan, I use a stockpot to make my jams. Add 2 tablespoons of water plus the lemon juice and cook gently until the fruit softens, about 10 minutes. Remove from the heat and add the sugar, stirring very well. Heat very gently until the sugar dissolves, then bring to a full boil and cook for about 10 minutes, until setting point is reached. Test for the setting point by putting a teaspoon full of jam onto the saucer from the freezer, when it's cold push your finger through it, it should wrinkle up, if not boil for a further 2 minutes and recheck.
Stir in a knob of butter to disperse any scum and pour the jam, carefully, into warm sterilised jars.
(needs to be started the night before)
1 kg apricots
1 kg sugar
Juice of 1 lemon
1 teaspoon butter
Start by greasing the pan with the butter. Halve the fruit and remove the stones, layer the fruit in the pan with the sugar, pour over the lemon juice, cover and leave overnight.
This process draws the juice out of the fruit, firming it up.
The next day cook the fruit over a very low heat, until the sugar has completely dissolved. Bring to a full boil and check for a set after 10 minutes, mine took 12 minutes but each batch veries.
Put into warm sterilised jars and store in a cool dark place.
I spun this skein of yarn ~ I bought the fibre as Polwarth, but I'm certain it isn't Polwarth it feels more like half bred to me:
95g, 300mtrs of DK weight yarn.
Now I'm spinning this beautiful Half Bred fibre:
Onto these giant bobbins: