Thank you for all your lovely comments about young George and his suit. In answer to the question -did he look as smart at the end of the evening? No, he did not. He looked like he had had a good time.
My redcurrant bush has yielded a good crop this year , much better than last year. I picked about 3lbs of currants.
I decided to make redcurrant and raspberry jam.
I had picked quite a lot of raspberries from my wayward raspberry canes but I was still a couple of pounds short so on the way back from a trip into Worcester to buy Katie's school uniform for September (thank you teachers' strike for allowing us to avoid the crowds and take advantage of the sale at Schooltogs) we stopped off at our local farm shop to pick raspberries.
And then I made jam. Thirteen jars of jam.
Redcurrant and Raspberry Jam*
Makes about 6 one pound jars- I doubled the recipe.
1½ lb redcurrants
1½ lb raspberries
1 pint water
3 lb sugar
Cook fruit with water gently for about 20 minutes until soft.
Stir in a knob of butter to help clear the froth.
Add sugar, stir until dissolved.
Bring to a full rolling boil, or a roil as I call it. Let it roil for 10 minutes before testing for a set on a cold plate.
Mine took about 25 mins.
Pot into sterilised jars (sterilise them by washing in soapy water, rinsing and putting in the oven at 100°c while you boil the jam).
I tried to post June's sampler yesterday but Blogger was being a bugger.
Here it is. You can find all my monthly samplers on the Sampler page under my header picture.
* Recipe from The Good Housekeeping Complete Book of Preserving.