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Jam and Jewellery

September 28, 2010

Yesterday I managed to let my creativity and duty each get a look-in, as I made both peach jam, and a turquoise and silver ring.

I found many recipes for jam (peach and otherwise) on the internet, but in fact just went with the instructions on the sugar pack – in France they sell sugar with lemon juice and pectin added, and you use a 1kg bag for each kg of fruit. For the plum jam I made a few weeks ago I’d over-cooked it – it tastes fine, but is darker in colour, and thicker, than it needed to be. This time, I managed to get it just right. The key seems to be to stop boiling once the mixture starts to spit like volcanic lava! For the plum jam I’d tested at this point and waited for the samples to cool before switching off the gas, which turned out to be just a minute or two too long.

And the ring – it’s not perfect, but still progress…

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