June 19, 2015


Ours are not the large, green, sour variety I learned to enjoy in Britain so long ago.  These are tiny things, sweet and musky, and each berry requires topping and tailing.  (I just read online that by freezing the berries for two hours, the job goes much faster!)

But the jam it made was beautiful - worth all of the effort!

1 comment:

  1. I bet that this new jam from these berries will help those biscuits you made the other day taste even better!!!! I miss making jellies and jams--
    love your photos and post--