Had a lovely day yesterday with Katie and her friends making her wedding favours. It was a bit of a squash in The Old Smithy but they all knew each other and took time out to sit out on the grass and catch up with news and plans for the wedding. We took it in turns to make the jam and also ate quite a bit as they had champagne and pastries with fruit kebabs on arrival, a lovely local lunch of smoked salmon, cheeses, my hot new potato salad with my Lemon, Mustard & Butter Dressing, tomato salad with my home-made pesto, and a green salad. Meringues with strawberries, raspberries glazed with my Raspberry & Mint Jelly, and clotted cream finished off the day for tea. I enjoyed it anyway!
To make the Raspberry & Mint Jelly use equal weight of cooking apples, roughly chopped skins and all, and raspberries, plus a handful of mint sprigs. Place in pan with a small amount of water to prevent sticking, cook down until tender then drip overnight through a jelly bag. Next day measure quantity of juice, add equal sugar and cook to a set as for other jellies. It makes the most pretty pink jelly with a hint of mint. Superb as a glaze on fruit tarts or layer with ice-cream and fruit in sundae glasses. Just so summery.
Have had a meeting with my MP RT Hon Alan Duncan about the new Jam Regulations, and he has promised to do what he can. He said it was now up to Parliament to decide but as it is a European Directive there probably isn't much to be done other than accept it. Anyway, I gave him plenty of real jam to take home which he wrote say he has been enjoying - and why wouldn't he? There will be more news on the jam front soon which I will bring to you as soon as possible.
Have fun in the holidays - get those little ones out fruit picking in the time honoured tradition!