Wild weekend weather has brought out my inner domestic:
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.