Time was I’d spend entire weekends preserving fruit which we then made into hampers at the Winter Solstice and sent to our friends and family. Almost as soon as I was pregnant with Milla I lost all interest in cooking. A funny anti-craving of my pregnancies is that I have no inclination to create, make or cook. I literally have to force myself to do it. It takes some time but once the baby has arrived my creativity returns in an outpouring of pent up imaginings.
A few weeks ago I saw a post on our local Freecycle group for 3kg of damsons. I sent an email and couldn’t believe my luck when I was offered them. Monty and I set to work on the ‘dam plums’ as he called them (not quite believing me that they were not plums). There were plenty which had turned in the bucket and the juice which was sat in the bottom smelled like it would make amazing wine. Once we had sorted the good fruit into my preserving pan (one the most useful wedding gifts we received) he stood beside me as I set to work.
It’s actually only the second time I have preserved this year, last time I was making marmalade as my friend welcomed his daughter into the world. That post tells me two things: firstly I haven’t done nearly as much preserving as I’d like and secondly that I like sunlight streaming through jam.
Monty was an eager helper happily putting his finger in the jam on my test plate proclaiming it ‘yummy scrummy’. Milla is so excited by writing and words at the moment positively brimming with everything she’s discovering at school. She copied ‘damson jam’ neatly onto each label and it was only afterwards I recalled it was, in fact, jelly.
I have to thank you all for the positive response to my baby led weaning project. I have had some lovely emails, comments and most of all tweets. I am especially touched by those of you sharing the video and recommending me to your friends, thank you.
I am working on fixing the issue with the main feed then I will be posting some more recipes later in the week.