luurve…and jam

There is a cool article from the Times Online which I have just found, regarding falling in love. This bit made me laugh –

There is a highly dangerous literary subset to this, most vividly exemplified by Elizabeth Smart’s novel By Grand Central Station I Sat Down And Wept, which privileges true love over all other considerations. You can lay waste to families, other people – entire countries – but it’s all fine because you are doing it in the name of Love. If you ever find yourself leaning towards this view, we suggest that you have a strong cup of tea and read something enlightening about pig husbandry until the delusion has passed.

The article is by the wonderful Tania Kindersley and Sarah Vine (there is a link to their blog on my blog roll) and you can read the rest of the article here,  Does love make you sick?

I have made the peach and rose petal jam with no actual recipe as I couldn’t find one on the net.  I have made jam before – three times, the first two (strawberry) didn’t set at all. The third time was marmalade which set after an extra boil up, so far so bloody annoying.  This peach jam was setting in the pot as I was pouring it into the jars – and it’s not meant to have much pectin (the setting agent) in it so is supposed to be troublesome.

The recipe I used:

1 kg peaches

1 kg white sugar

1 large lemon

1 cup rose petals

2 tsp rose-water (be very careful with this stuff, too much and it is overpowering)

Smoosh up the peaches, removing the skins if you want (I didn’t) and chuck the stones.

Put lemon juice, peaches and sugar in v large post and turn to medium heat until sugar is well melted in.

Bring to a rolling boil for 30-40 mins.  Stir every so often to make sure it’s not catching and burning on the bottom, as mine did a little.

Test for setting by dropping a little into a plate of cold water, it should skin over and be fairly solid instead of dissolving.  Turn off when set and add rose petals and rose-water, stirring well.  Let cool for a bit.

Pour into sterilized jars,  make sure they are hot before pouring the jam into them or, of course, they will crack – not a good look!

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