Sample Sidebar Module

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Sample Sidebar Module

This is a sample module published to the sidebar_bottom position, using the -sidebar module class suffix. There is also a sidebar_top position below the search.
Carolyn's Jam


  • 1kg fruit
  • 1kg jam sugar – I prefer to use one with added pectin
  • Certo (i.e. additional pectin)
  • Good splash of lemon juice
  • Small knob of butter

I am a terror for cooking to my own instinct, rather than following a recipe exactly. Thankfully for most things it works, and so this recipe for jam is one such recipe that comes from my head and none of the quantities need to be precise. However, you may prefer to generate your own level of precision!

Additionally, my family prefers liquid fruit to solid jam on their bread and toast and so this recipe errs that way. You can, however, cook it rather more than I do to get a firmer set.

I work on the basis of approximately 1:1 for fruit to sugar, a little variance either way does not hurt.

Before you get to the point of boiling your jam up you will need to prepare your jars. They must be clean and then heated in the oven to sterilise them. Have them hot for filling, to reduce the chance of one splitting due to the heat of the jam.

Put a saucer into the freezer for later so that you can test whether the jam will set sufficiently for you.

Put your fruit and lemon juice into a large heavy duty pan and mash with a potato masher or even give it a quick ‘whizz’ with a hand mixer.

Add the sugar, stir and leave for a while until the sugar looks to have pretty much started dissolving and there is some juice in the bottom of the pan. This is not necessary but makes the heating up a little quicker as you already have liquid in the bottom.

Put onto a low heat and keep stirring as the mixture warms through.

Bring the mixture to the boil, stirring all the time, and then simmer gently for several minutes. It is essential that you keep stirring so that the mixture does not bubble up and spill over the cooker (a nightmare to clean up!).

Take your frozen saucer from the freezer after a few minutes of simmering (approximately 5–10) and drop a little of the jam onto it. Move the saucer about to get the jam to spread out a little. Within a few seconds the jam should set a little and form a skin. If it does your jam is ready to be put into jars.

If it does not set enough for you continue to simmer for a little longer and try the saucer test again.

Once your jam is cooked enough take it off the heat and once it has stopped bubbling add the butter and stir to clear any froth etc from the surface.

Carefully put an inch or so of jam into each jar and then gradually top them up to near the top of the jar.

Put a waxed disc onto the surface of the jam and then cover with paper lids or screw tops. Leave to cool.

Once opened I store my jam in the fridge as this helps the solidity of it!

Opening Hours


We are now closed
We re-open for 2020 around the second week of June
Please check for information before travelling


The Christmas Barn opens:
Saturday 23rd November 2019
until stock runs out
or Sunday 22nd December latest

Open DAILY (inc Mondays)
9am - 4.30pm

We reserve the right to close without notice if necessary



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