Oh Charlie I’ve started from the start of your channel and now I couldn’t resist skipping to come to see your beautiful jam,as usual you have made it look effortless, I love this channel and your lovely relaxed manner❤
Oh so cute, at 08:00 one of the little dogs comes out of the room opposite and stands looking at you Charlie, adorable. Jam looks delish, I'm looking forward to growing some of my own produce when we move house x
Looks so nice Charlie. Unfortunately my family aren’t big jam eaters so I haven’t made any jam for a very long time. My husband however loves chutney and pickle. Could you do a how to on these do you think pretty please? Xx
That was great fun thank you. I make various jams etc every year but I find that you can always pick up some new tips and tricks when watching others. I generally use Fowlers Vacola Jamsetta to ensure a perfect result but I have lemon trees which bear fruit all year round so I will try using lemon juice instead. I have a little Sunbeam electric citrus juicer which I will use. It’s interesting that you use room temperature plates which you put into the freezer with your test samples for 30 seconds. I do the opposite. I place several white saucers in my deep freeze which I take out (1 per test) and put a teaspoon of jam onto then place on the bench for 30 seconds before testing. I save all of my food jars with vinyl-coated metal lids and recycle them for jams and preserves. On one occasion I purchased some trays of brand new glass jars with fancy lids that had been imported from China. They were terrible! The lids would not give a decent seal and the rim of one shattered when washed prior to use. I love 💕 the popping sound of the jars sealing as they cool down and complete the process. When I write on the labels, I always add the date so that the older preserves are eaten before the newer ones. Looking forward to seeing your next video Charlie. Best wishes and have a lovely week xx PS I didn’t know that continuous stirring of the jam would create extra scum on the surface. Thanks for that tip!
Oh Charlie I’ve started from the start of your channel and now I couldn’t resist skipping to come to see your beautiful jam,as usual you have made it look effortless, I love this channel and your lovely relaxed manner❤
Fantastic...! Thank you so much for preserving these important skills. How blessed are your family to have you.
Oh so cute, at 08:00 one of the little dogs comes out of the room opposite and stands looking at you Charlie, adorable. Jam looks delish, I'm looking forward to growing some of my own produce when we move house x
Looks so nice Charlie. Unfortunately my family aren’t big jam eaters so I haven’t made any jam for a very long time. My husband however loves chutney and pickle. Could you do a how to on these do you think pretty please? Xx
That was great fun thank you. I make various jams etc every year but I find that you can always pick up some new tips and tricks when watching others. I generally use Fowlers Vacola Jamsetta to ensure a perfect result but I have lemon trees which bear fruit all year round so I will try using lemon juice instead. I have a little Sunbeam electric citrus juicer which I will use. It’s interesting that you use room temperature plates which you put into the freezer with your test samples for 30 seconds. I do the opposite. I place several white saucers in my deep freeze which I take out (1 per test) and put a teaspoon of jam onto then place on the bench for 30 seconds before testing. I save all of my food jars with vinyl-coated metal lids and recycle them for jams and preserves. On one occasion I purchased some trays of brand new glass jars with fancy lids that had been imported from China. They were terrible! The lids would not give a decent seal and the rim of one shattered when washed prior to use.
I love 💕 the popping sound of the jars sealing as they cool down and complete the process.
When I write on the labels, I always add the date so that the older preserves are eaten before the newer ones.
Looking forward to seeing your next video Charlie. Best wishes and have a lovely week xx
PS I didn’t know that continuous stirring of the jam would create extra scum on the surface. Thanks for that tip!
Hi, I very much enjoyed your video and would be interested in seeing how you’d make jam and chutneys with an Aga. 🍓
I grew out of hay fever in my 20s having suffered badly as a child and teenager so I know exactly how you feel especially being in the countryside !