h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Wholemeal bread makes horrid toast, Granary bread makes nice crunchy toast tho

(thought I'd better reappear and say hi so HI Y'ALL)

Granary bread makes the best toast! Especially when said toast is then smothered with home-made apple and blackberry jam, something I don't get to eat very often due to a normal lack of effort in procuring blackberries and apples. The making of the jam is easy (unlike strawberry jam, which is evil to make) but getting the fruit at a decent price is unfortunately not so easy

blackberrys grow everywhere at home

Go looking for them in hedgerows, my mum's Apple Jelly is the best

Not as good as my mum's.

Sorry, just going through my first experience of real American food, god I'm stuffed

daSilva, Mantua, NJ, back Friday

siannahra daSilver

Yes, blackberries grow here as well, it's just a matter of going and picking them, and then persuading my Mum that we need to make them into jam instead of just into pie (which is very nice of course, and I would miss, but if it's six pies or one pie and three jars of jam... which would you choose?)

Mmm... homemade jam and jellies...

I have never made a jam or a jelly...I feel so alone...

Fear not, JustAnotherNumber.

There are others among us who have never made a jam or jelly.

Who has a recipe for a jam or jelly? Perhaps involving s...

Not me.....

I've made dozens of homemade jams and jellies...


red raspberry
black raspberry
grape
peach
cherry
spiced peach

I usually just use the recipes that come with the box of sure-jel, although I do have recipes that don't use any of that.

has imported some of Lady Scott's home-made jams to these fair isles and can confirm they are most splendid!

Keep watching this space, I'm sure I have a Jam recipe somewhere

Okay.

Ok here it is

Strawberry Jam

Stawberries
Preserving sugar
Lemon


To each pound of strawberries allow 12oz of sugar and the juice of half a lemon, Put the strawberries in a pan with the lemon juice and stir until it boils, add the sugar gradually, remove the scum and boil it all together, till it sets when tested (to do this place a littlr jam on a saucer and a skin should form when cooled)

PS if making this in metric 25g=1oz

for blackberry Jam- 1/2 pound sugar to each pound of fruit
for plum jam-1 pound sugar to 1 pound fruit

What is preserving sugar? How is it different from regular sugar?