Okay, yes I know a slight departure from baking bread but I have been making jams, jellies and preserves long before I started down the dark path of baking. One of my favorites has always been Red Currant Jelly, it's so easy to make, lasts ages (2 years) and goes with lots of things not just meat, as a vegetarian I should know! This year I went to a local pick your own farm and managed to get three great big punnets of the most fantastic red currants and they where not expensive at all, surprising as supermarkets charge a fortune for a small tray of them. I think I went a bit mad on the quantity as I produced six and a half pints of liquid once they had been boiled up, combine that with 4 bags of sugar and you can imagine the amount made. I filled twelve small jars, six large jars and four mugs as I had run out of anything else to put the hot juice into.
Just some of the filled jars.
Waiting for the oven to get up to temperature was a small poppy seed bloomer that turned out rather nice, I'm letting the bread stay in the oven a bit longer these days as I find it gives a nice dark crust, not burnt but well done.
