This is the next step for the tayberries. It’s just past 9pm on Sunday night: 11th July 2021. I did a quick visit to the allotment this afternoon, before the rain set-in for the remainder of the day. The job was to cut-down the height of the tayberry trellis. I took the hand-held cut-saw and chopped off the top. That took all of 2 minutes.
But the main job for today is to start the tayberry jam.
The recipe is this: 1.25 litres of tayberries (compacted but not squashed); 800 g of sugar. Mix the berries and sugar in a pan. Allow to macerate for about 1 hour or until the tayberries start to break down and the berries and juices start to flow. Then place the pan over high heat and boil for 5 minutes. Use a small slice of butter (unsalted) to stop the scum from forming on the surface of the boiling mixture.
After 5 minutes of boiling test the mixture for setting and then strain through a sieve and muslin cloth to clean out the large and small pieces of tayberry. I strained directly into a sanitised 1 litre jar.