I made strawberry jam this morning from some of the bargain strawberries I mentioned in my last letter.
The whole process made me feel like a proper Nanna – the sort who smells of vanilla and wears face powder and big knickers and has a brooch pinned to her frock.
I’ll bring a jar of my strawberry jam when we come to see you at Christmas and we can stuff ourselves with it before everyone else wakes up.
It’s likely I won’t have time to write another blog post before then because it’s odds on I’ll either be busy with work and last-minute shopping or too full of booze and food to be of any real use.
Before I go I’d like to wish everyone who reads this blog a very happy and safe Christmas.
It’s been wonderful this past year to get emails from people from all over the world.
I know the Internet has its downsides but you lot certainly aren’t one of them.
May Santa bring you everything you wished for.
This recipe is off the back of the JamSetta packet and can be used for any berry fruits
¼ cup water
4 tbsp lemon juice
1.5kg granulated sugar, warmed
50g packet JamSetta
Preheat the oven to 150C.
Put three saucers or small plates in the freezer for jam-testing later.
Wash drain and hull the strawberries and cut them into halves or quarters if they’re huge.
Put them in a really big pan (I used a pasta pan) with the water and lemon juice and cook gently, uncovered, until the strawberries are soft.
While that’s happening, look at the huge mountain of sugar you’re about to use, think about how it will desecrate the temple that is your body, then put the sugar in a big bowl and warm it in the oven for 6 minutes.
Wash five or six jam jars and their lids in hot soapy water, rinse thoroughly, drain well and put them on a baking sheet ready to put in the oven.
Don’t touch the inside of the jars and lids when you do this or you may die later.
Add the warmed sugar and JamSetta to the strawberries in the pan and heat gently until dissolved, stirring constantly.
Bring to the boil and boil vigorously for about 10 minutes, stirring occasionally.
Quite a bit of pink scum (frothy stuff) will rise to the top of the jam while it’s boiling. Remove it with a slotted spoon and dump it in a bowl.
While the jam is boiling, put your tray of jam jars and lids in the oven to complete the sterilisation process.
Test if the jam has reached setting point by putting a teaspoon of jam onto one of the cold plates and leaving it for 30 seconds.
It’s ready when you run your finger through it and the jam crinkles.
If this doesn’t happen keep boiling and testing until it does or until you think, ‘I really don’t give a shit anymore,’ which is what happened to me.
Remove the jam from the heat and let it stand for 10 minutes.
Ladle it into the hot jars with a ladle that was washed and rinsed along with the jam jars.
Fill the jars right to the top and put the lids on straight away.
You’ll probably have a little bit of jam left in the bottom of the pan that won’t fit into your jars.
Eat it all with a spoon.
Lie down and wish you hadn’t.
By the time you’re 35 and reading this blog, you’ll be judging Barack Obama via the history books.
But here’s some news from the here and now: Barack won a second term as President of the United States today and, along with millions of others, your Grandpa and I are very, very happy.
Apart from anything else, Barack’s win was a perfect opportunity to deface one of Nanna’s oven mitts.
I’ve been doing stupid Mitt Romney voices with it ever since he nominated for the presidency so it seemed only fitting that tonight I should go berserk with a black Texta and draw on a face.
The stains on Mitt are from the mulberries I picked off your Uncle Paul’s tree a few weeks back.
I turned some of them into a mulberry clafoutis that was delicious to eat but looked like crap photographically speaking.
So today, in the interests of pictorial splendour, I have a recipe for one of our favourite desserts, which is so silky and delicious you’ll want to bless yourself after each mouthful.
It’s great to serve up when you have anyone round for dinner who you want to impress. This is because it tastes like it’s taken longer to make than you’d get for manslaughter, but it’s actually one of those prepare-ahead dishes that’s dead easy.
I found the recipe in The West Australian newspaper’s Fresh lift-out ages ago under the name Lemon Crème but it’s all over the Internet under the name Lemon Posset.
Make it in the morning to serve that evening.
LEMON CREAM WITH STRAWBERRIES
Serves 6 (half quantities easily serve 4, just put more fruit on top)
600ml whipping cream
two-thirds of a cup caster sugar
zest and juice of 2 juicy lemons, separated
Pour the cream into a big saucepan, add the sugar and lemon zest and bring slowly to the boil, stirring to dissolve the sugar.
Let the cream mixture boil for three minutes (it will creep up the sides of the saucepan, which is why you need to use a big one).
Remove the pan from the heat and pour the cream mixture through a metal sieve into a bowl or jug.
Stir in the lemon juice (it will start to thicken straight away).
Pour this mixture into six serving glasses and leave on the bench top to cool and set, then cover with plastic wrap and store in the fridge until ready to serve. It will be firm but still soft and creamy.
Before serving, pile sliced strawberries, blueberries or raspberries on top.