ECLECTIC BRIDE’S DIARY: DIY JAM FAVOURS
Hello BLOVED readers, I can’t believe how quickly the time is flying… It is now 6 and a half weeks (yes we are now counting in weeks) to go!
This month the planning have ramped up to 100% and everything is all coming together nicely. Which means I am just about ready to start enjoying the last buy essays online fast month of preparations, pampering, prosecco and of course my Hen Do! I can’t wait, my two friends from school are organising a weekend for me and it’s a total surprise! I have been on quite a few Hen Do’s now and absolutely love them – what’s not to love about going away with a group of girls all having fun and going wild – but it will be so strange when it is actually my Hen Do and everyone is there for me – eek too exciting!
For this post I wanted to share with you my ideas for favours. There are so many things you can do with favours, and so much fun to be had! I think it is nice addition to say thanks for your guests for being there and sharing your special day with you. Also, you can add a real personal stamp with giving something which says a little about you.
I knew from the start that I wanted to make ‘Gem Jam’. Every Christmas it is one of my favourite things to make and give, and so I thought it would be a perfect idea for the wedding to make mini jars for everyone. Plus it is reasonably cheap, all you need is some little jars (which I found on eBay at 40p per jar), lots of frozen or fresh fruit (whatever you prefer I like to use berries), sugar and something pretty to decorate them with.
Here is my Gem Jam recipe…
YOU WILL NEED
- 1kg raspberries/blackberries
- Juice of 1 lemon
- 1kg bag jam sugar (with pectin already added!)
Makes approx 1.6kg
Before you start, sterilise your jars in the oven and put a small plate in the freezer to chill.
Tip half the berries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 minutes.
Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, and boil rapidly for 5 minutes. Remove from the heat and drop a little jam onto the chilled plate. Push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for another 2 minutes, then repeat the test again.
The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. The lids will then be air-tight once the jam fully cools. They will keep unopened for a year.