Again. I like those satisfying cooking rituals.
Really just solidly set pink sugar, but good to have around nonetheless. We managed to get through all of last year's stash quite quickly to my surprise, so there's more this time. I skimmed constantly - this is key - and it behaved beautifully, setting to a nice wibble-wobble.
Mum gave me an idea while she was here. She 's been making a very plain apple jelly that she then uses as a kind of jam stock, added, in large tablespoon's-worth I imagine, to low-pectin jams as they simmer. This batch is full of pectin and the idea's intriguing, I reckon.
Keeping some back just to test the theory.