Summer Pudding Jam Recipe – Los Angeles Times

This jam is a great solution for those times when you come home from the farmers market with half a liter of each berry that you can’t resist buying but don’t know what to do with them. I came up with this recipe when I moved into a house with my first true God garden in the ground and started growing the fruits I’ve always dreamed of growing: black and yellow raspberries, black currants and raspberries.

The problem is that most berries take a few years to establish, so I only had a handful each year for the first few years. Separately, harvesting each bush was just a snack, but they made jam together. This recipe also works great with frozen fruit. If you buy an extra liter of berries every time you go to the market, throw them in the fridge and come November, when you’re facing the real onset of winter, you can make something that tastes like seasonal pudding. English summer, a mixture of delicious sweet berries wrapped in soft white bread. Summer Pudding Jam Recipe – Los Angeles Times

Russell Falcon is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button