Jam weather

Wild weekend weather has brought out my inner domestic:

jam

 

 

 

 

 

 

 

 

The jam was made to Alison Holst’s recipe:

Equal weights of fruit and sugar.

Bring fruit to the boil.

Add sugar and stir.

Boil 3 minutes, stirring off and on.

Pour into heated jars.

The biscuits are what my mother called Bo Peeps and her grandchildren call Grandma’s Jam Biscuits:

25og (8oz) butter                     160g (6oz) sugar

1 egg                                       360g (14oz) flour

4 tsp baking powder               1 tsp golden syrup or 1 tsp vanilla

Cream butter & sugar, add egg & syrup or vanilla if using and beat well.

Add flour & baking powder & beat until mixed.

Roll teaspoons of mixture into balls, place on baking tray leaving enough room for them to spread a wee bit.

Make thumb print in centre and fill dent with jam.

Cook moderate oven (180ish?) for about 15 minutes until lightly golden.

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