Kabi's Kitchen

Blackberry is finally in season in the UK. A bit late, but at least we have some to pick. With the help of my two friends we managed to pick quiet a substantial amount of it. I’ve also managed to get hold of some Damson plum, so I’ve arrange a marriage with the berries.

I didn’t want to use too much sugar (is bad for me), so I’ve added some extra pectin to make sure the jam will set properly. Also instead of caster sugar, I’ve used jam sugar with added pectin.

As I promised, I continue to post what I’ve made out of my successful PYO trip harvest. This is a relatively easy to make strawberry conserve. If you don’t like it sweet you can always use pectin instead of jam sugar.

If you want to make a real pancake instead of using those ready-made mixes, here’s your chance to impress your friends and family. Pick the relevant group. 🙂

I promise it will be a piece of  (pan)cake to make. You only need (preferably) a flat frying pan and flamboyant attitude for the flipping. If you dare!