Dadda’s Jam. Well, what can I say! Did you know that I was secretly writing a book? Maybe you read that diary entry when I explained that, or maybe you did not! It all started last autumn when I completed my second book, ‘Thirteen Moons More’. I thought to myself, well what next? Oh, I had better just explain that ‘Thirteen Moons More’ is a follow on from my original book called ‘Eighteen Moons’, the story of how my amazing family came to be. It is the non fiction account (timeline) of our struggles to become a family, fighting both bureaucracy and prejudice in both Britain and India, then onto Thailand and Nepal.
‘Thirteen Moons More’ is an edit from my first 11 months of keeping my diary. Essentially a time leading up to our youngest three fledging the nest and starting school. Within that time 13 moons passed. This is the story of just who we are today! ‘My Big Crazy Family Life’ in a nutshell… Oh! That also happens to be our Instagram name!
So, what was Dadda going to do next! Of course I continued my blog, but within its posts I began to get Jammin’ on a regular basis. So to all intents and purposes, Dadda Get’s Jammin’ was born. A recipe book on jam making and preserves unlike any other! When is a recipe book not quite a recipe book? You will find out a little later on.
Not only are my recipes on thoroughly modern jam making going to be present, but also my thoughts, a little wit and a good slice of my family’s day to day, crazy goings on.
Last October saw my first official jam recipe appear on my blog, ‘Ginger and Spiced Pumpkin’. And since then, every now and then, I have sneaked in the occasional Dadda Get’s Jammin’ slot. So, hopefully before the next ‘Spiced Pumpkin’ season is upon us, I will have enough material to edit and sculpt into my third publication! And you don’t have to think too hard regards the name.
Dadda Get’s Jammin’ of course.
Today’s mouthwatering treat is inspired by a recent post, Summer Berry Daiquiri. But this time rather than add the well set summer Berry jelly to the daiquiri, I’m making the jelly into the daiquiri. Another inspired combo is born.
1Kg Summer Berries
200g Apple Pulp
150ml lime Juice
2 large shots of dark rum
Sterilise your jam jars, ladle and jam funnel in your dishwasher.
Amass you’re summer berries or, as I did, open my 1Kg bag of frozen mixed berries. The bag contained raspberries, blackberries, black currants, red currents and blueberries.
In a large saucepan add your lime juice, apple pulp and your berries. Bring to the boil, stirring occasionally. Cook for 5 minutes.
As this is a jelly, you will need to pass the fruit through a sieve at this point. Discard the pith and add the juice/pulp back to your pan. Add your sugar and boil for a further 15 to 20 minutes. Don’t leave the room! Stir occasionally. Your jelly will start to show signs of a set when the liquid starts to fall in clumps, not drips. The mixture will become more velvet like in its appearance. I think that I have told you this before!
Not too much apple pulp in this recipe as black currents and red currents have tons of naturally occurring pectin. You may remember that I do not use shop purchased pectin in any of ‘Dadda’s Jam’.
Splash or splosh in the booze and stir.
Carefully ladle your jam into your jars and close the lids tightly. Re-sterilise in a large saucepan, covering the lids with boiling water or place in a steamer for around 20 minutes. Then leave to cool.
When jam tastes this good, enjoy it on warm, buttered baguette as soon as humanly possible!