Disaster. I picked our redcurrants yesterday, determined to turn them into a redcurrant and apple jelly. It’s been our first summer with the little redcurrant bush so the crop wasn’t exactly big – just 260 grams, for a recipe that required 900 grams.
So I picked them all, carefully sliced an equal weight of apples and put them all in a pan with some water to simmer while I checked my emails. That was my downfall. Soon the house filled with the lovely sweet smell of stewing fruit, which we both enjoyed greatly.
An hour later, though, after doing some other jobs, helping change a bulb on the car and what have you, I remembered the pan… and the fruit.
Too late. Far too late. All the water had gone and the fruit had boiled itself onto the bottom of the pan.
We won’t be having any redcurrant jelly this autumn. Instead I had half an hour with the wire wool, scrubbing the base of the pan. The moral of this story, obviously, is to keep an eye on your pan whenever you’re making jam.
Burned fruit in a pan
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