Awesome Alison, bet it tastes amazing:-)

I cleared all the berry bushes in my mum’s garden so my jam was a mix of raspberries, blackcurrants and gooseberries with a few wild foraged cherries to make up the weight! I was brave and didn’t over-set it this time. Perfect jam even adapted to different fruit. Thanks so much

Watch my Instagram story, you’ll see how runny my jam was yesterday but it set well:-}

Hi Antoinette, just remove before you pot up. I have never used brown sugar in jam making so can’t say what effect this would have. In principle you could use it but personally the flavour that is would bring wouldn’t appeal to me.

Aaw thanks:-)

Totally agree with that Natally:-)

Excellent, let me know how you get on:-)

Well done – do share a pic on twitter:-)

Fab, enjoy:-)

Exactly – I made a quick jar of strawberry jam at the weekend for a Victoria Sponge and today we had it on scones, husband was full of compliments:-)

Erm, the fruit was picked at our local farm:-)

Yes jam is just about being organised and learning as you go along really, I love jam making:-)

I hadn’t had redcurrant in jam before either only as a jelly with meat. I knew that they would be quite sharp and we love eating them just with sugar so I kept the amount small to just give a tang, which worked really well:-) Scones are alwasys good!

Thanks Mark, I realised after I’d written that comment that anyone who didn’t like jam, probably wouldn’t have got as far as actually reading my post LOL. I’m really loving jam making as it’s so easy to make and so rewarding as you can eat the fruits of your labours for months after:-)