lo and behold - the results of a late night jam session:
pretty pleased with the result. had some for breakfast this morning and was exactly how i wanted it: still freshly red, a nice consistency, not too sweet, and with a nice tartness thanks to some well-judged lemon juice. max told me, 'mummy, you make the best jam!', which made me feel quite chuffed (usually this praise is reserved for his grosmami, and ok, it helped that i also had bought his favourite bread rolls for breakfast ).
i have to admit i took a rather haphazard approach to the actual jam-making. i took a look at the recipe for clotilde's lovely sounding strawberry jam with black pepper and mint but it takes like 3 days to make and i wanted instant gratification. so i checked out the recipe in my trusty edmonds cookbook and used that as a guide. the resulting jam is a kind of rough and ready lumpy-ish jam, not at all elegant and refined, but exactly how i imagined it to be - the type of jam you can slather thickly on fresh baked scones (ooh! more afternoon tea ideas) or hearty wholemeal or grain bread. i ended up with about 6 jars - 3 medium and 3 small. this is a good amount, i think - you can never be sure if that particular batch will turn out wonderfully or be totally awful, so this is a good amount in between: if it's great, you have enough, if it's awful there's not so much that you'll be eating it for the rest of the year.
so - a recipe of sorts: