Those attending ShareStock will enjoy a full range of homemade jams, alongside breakfast croissants and tea-time scones. First up is the gooseberry jam, made with dessert gooseberries. There may be another pot to come, but for now, that is it. Next up, blackcurrant and strawberry jams.
After Greece, I hope to make plum and damson jam. Possibly, rhubarb jam too, though this year’s crop is modest. The Mrs and I had rhubarb and custard last night: it was awesome, and has left me with some shocking pink liquid, which I shall try to turn into a rhubarb and ginger ice cream overnight.
