For those you with short attention spans, here's the first bunch of jam orphans put up for adoption by the wonderful, yet ruthless Helen:
I love their gingham hats! Hamish ate all the quince
jelly: the ONLY jam he likes. I haven't tried the
delicious breakfast of fresh coffee, multigrain bagel with butter and loganberry jam
A decent jam demands a decent jam spoon: this was given to me (and all the other pupils) at primary school to commemorate the wedding of Charles and Di in 1981.
First person to tell me they weren't born then buys me a car.
I then felt suitably jammed up to actually make something!
A Valentine wip (not literally...but its an idea....)
After going through my blog list (not on here but on a now deleted list in my 'Bookmarks') I came across a recipe for some sweet evil, which, of course, I had to make myself. I would post a link, but to be honest, I can't remember where I saw it, but google 'pretzel rolo' and you'll discover it features in many blogs. Fearful as I am of original thought, here is my effort:
do you think I overdid the photo with the Cath Kidston plate and crushed velvet? I tried to get a couple of songbirds to sit near the plate but they were preoccupied with a forgotten glitterball hanging forlornly from a dusty old anglepoise lamp.
Here's how to make them:
- preheat oven to 180oc (I have no idea what gas mark that is)
- put pretzels onto a lined baking sheet
- realise that the reason the pretzels are in the 'be good to yourself' range is because they are half the size of normal pretzels. Put 2 pretzels side by side.
- break up a bar of Sainsburys (or any other own brand) chocolate caramel. (there was a Rolo drought in Tonbridge earlier on this week. I guess.) Put one square on a pretzel twin set. Marvel at just how small the pretzels really are.
- thwack the goods in the oven. Leave them for about 5 mins but keep checking every 5 seconds for signs of extreme meltdown.
- remove from oven just after extreme meltdown has occured: if you haven't said 'ahhh, bollocks!' when you've opened the oven door, you're too early. Great cooking must have an air of failure about it (besides, the burnt caramel tastes delicious when cooled and peeled from the tray)
- get your pecans (ooops! forgot to say that you need pecans. Grab anything to hand: Smarties, walnuts, aspirin etc) and squidge one into each chocolate evil, but not too hard else there will be projectile caramelling.
- put in the fridge and leave to cool.
- pace the kitchen for an hour. Every 10 seconds, open the fridge door and poke the nearest evil with your finger to see if its set. You may want to ask your evils questions for the last 10 minutes such as 'Are you ready yet?!', 'How do I know when you're ready?' and 'Feeling lucky today, punk?!'
- eat straight off baking sheet, preferably before the kids / husband /dietician comes home.
Yesterday, the beautiful and marvellous KT came over with a hamper of homemade wonders and shop-bought trinkets-'o'-joy:
she had filled it with tissue so it looked all profesh and snuggly but I heartlessly put it in the recycling.
The big jar has Sunset Chai mix in it from the Happy Campers book (see my book list) and the jams are cranberry, apple + blackberry, plum+ apple, and pumpkin + ginger.
We then spent the afternoon doing what we have always done best: eat, drink tea and talk: bliss!