So, the day’s finally arrived! I get to pick a competition winner!
First of all I want to say a massive thank you to everyone who entered and donated to this really worthy cause; I had no idea it would be this successful, and I was really worried I wouldn’t hit my target, but it’s been so much fun to do this and to pick a prize. I wouldn’t have been able to do it without everyone’s support, and it means so much to me that this time last year I didn’t even know what a blog was, and now I’ve done something pretty amazing with mine :D
Anyway… I picked out of a hat a few minutes ago and… *drumroll*
The winner is, Christina (aka www.fattyhunter.wordpress.com) ! Well done and thank you so much for entering! You didn’t leave your email address, so if you could contact me with where to send your prize at firstname.lastname@example.org within the next few days that would be great :)
Now, onto the jam. I’m making my boyfriend Matt jam doughnuts as part of his Christmas present, so I thought I would make home-made jam to fill them! I’ve never made it before, so I was quite nervous, but it’s actually quite easy, despite being a very lengthy process, and I’m definitely proud of what I produced – I even bought little jam toppers so it would be extra cute :)
250g caster sugar
One tablespoon of lemon juice
Small piece of vegan margarine
- Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice and half of the sugar, then gently mix. Cover with clingfilm and leave overnight.
- Put a saucer in the freezer. Tip the fruit, juice and the rest of the sugar into a very large pan. Heat gently, stirring, to dissolve the sugar. Do not boil until it has.
- Turn up the heat, then boil hard for 5 minutes. Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
- Take off the heat and swirl in the margarine. If the scum doesn’t dissolve, skim with a slotted spoon. Cool for 10-15 minutes.
- Stir gently to distribute the fruit, then pour into a clean jar. Seal the jar immediately whilst still hot.
Makes one jar