I’ve taken a few days home on the farm to see my family after an AGA demo in the AGA Shop Belfast. I must say, the rumblings from customers about the new 5 Oven AGA are growing, I’m looking forward to the launch next week.
Being home, I love to walk around the farm and walk round the fields, after all, when I photograph myself at home I can honestly say “I’m outstanding in my own field“! We have some horses and sheep in the fields, but I always find it so hard to sleep here, it’s the middle of nowhere, a beautiful place but so quiet compared to London.
Last night I walked through our neighbours orchard and noticed the apples are starting to be picked. I’ve been thinking about jam as it’s the season and as I listened to BBC Radio Ulster and Paula McIntyre who talks about food, she was talking about Freezer Jam that mum used to make in vast quantities when I was a child. It’s a very easy way to make jam, no boiling required. Mummy McIntosh knows a thing or two about cooking, she was a home economics teacher.
I was always proud of the fact that my mum taught my subject until a few months back, I was in a nightclub in London and was being ‘chatted up’, the offending other was from Northern Ireland and about 5 minutes into the conversation said “your mummy taught me home economics, your from the big farm“. My mates went to town on that one! Mum, I’m proud of you, single as I may be!
Mummy McIntosh’s Raspberry Freezer Jam
800g caster sugar
2 tbsp lemon juice
1/2 bottle liquid pectin
- Crush raspberries.
- Mix in sugar and lemon juice
- Allow to stand, stirring a little until sugar is dissolved
- Add pectin and stir for another 2 minutes
- Place into containers – leave at room temperature for 24 hours and freeze.