Now is the ideal time to try the latest recipe from Liz's kitchen - we're in the middle of the fruit harvest and seasonal berries are everywhere, so head outside and gather your ingredients.
2.7kg (6lb) damsons or plums
1 punnet of strawberries
600ml (1 pint) water
2.7kg (6lb) granulated sugar
Knob of Rodda's butter
To sterilise your jam jars and preserve your 'Ansome Jam, heat the oven to approximately 140°C. Place the jars and metal lids in a baking tray inside the oven for approximately 10 minutes. Keep them here until you're ready to add your jam mixture.
1. Wash the damsons/plums/strawberries and place in a large saucepan with the water
2. Slowly bring to the boil
3. Bubble for 5 minutes
4. Turn down and simmer for 45 minutes to 1 hour until the fruit is soft
5. To remove the stones, press the damsons against the side of the pan as they soften - scoop out the stones from the pan with a slotted spoon as they float to the surface
5. Add the sugar, stirring continuously until dissolved
6. Finally, add the butter and turn the heat back up until the mixture boils rapidly
7. Continue stirring until the jam reaches setting point - if you don't have a jam thermometer, use the trusted method of putting a drop on a plate and letting it cool - push your finger through the jam and if it wrinkles, it's ready. If not, return to the heat
8. Remove any scum from the top of the mixture before pouring into your hot jars
Label and decorate your jars as you wish. Serve with freshly baked scones, Rodda's Cornish clotted cream (jam first, obviously) and a pot of freshly brewed tea.
PS Thank you to Ben, the inspiration behind the name - when asked to describe his mum's jam, he paused before saying simply "'Ansome." "Ansome Jam" it is.