Jason is the first person to come to my new Meetup class in jam making: https://www.meetup.com/London-Masterclass-in-Jam-Making/ He made 12 jars of Seville Marmalade in my kitchen and commented afterwards: “I had such a fun time! The marmalade is DELICIOUS. I’ve ordered my various jam making bits from Amazon today.” The next two classes, when we will make pink rhubarb & ginger jam, are on Saturday, February 9 and Wednesday, February 13.
Joanna Lumley, who also lives in Stockwell, south London, tried out my Seville marmalade last weekend. Her verdict:
“I love marmalade, and your bitter-sweet, mouth-watering, tangy, sublime version is as good as it gets. No wonder you win prizes everywhere you go. Bravissima, Mary!”
Thank you, Joanna, for such a kind comment. And good luck with your national tour starting this weekend.
My Victoria plum jam has won a star in this year’s Great Taste Awards. Judges’ comment: “Lovely chunks of fruit retaining enough bite…This is almost like a compote and has a well-judged sweetness: the aftertaste is plum and not sugar. Juicy and mouthwatering. A great eat.” I have a few jars ready, but will make lots more in two weeks’ time.
Artisan jam is made in small batches which keep the flavour, and even the smell, of the fruit. But if you don’t make jam you don’t know what a small batch is. I asked a friend this question the other day. “40 jars”, he suggested. The most I can get for my Seville marmalade is 12-14 jars. Fruit like raspberries or strawberries, where you don’t add water, produce only 5-6 jars per batch. Small batches plus preparation time is what makes homemade jam more expensive.