Favourite Jam

Hmm. Odd how those high class London stores always fare so badly in the taste testings.

Tiptree is the only jam I know of that uses exactly the same ingredients as homemade, fruit,, sugar, and water. No glucose which, I think gives jam that artificial, oversweet, flavour.

I think the saying "You get what you pay for" really applies with a lot of food tanith

I love Tiptree Orange and Tangerine Marmalade the taste is very special and we were bought a Fortnum and Mason hamper which contained Strawberry Preserve I don't think I've ever tasted better its expensive but when its gone I'm going to buy some more..

I love the low sugar Polish cherry jam which I buy online from Wallys deli in Welsh Wales.

Love Bramble jelly, but recently bought a jar of Bilberry Jam at a NT house but can't remember which. It was delicious.

Morrisons used to have an own brand ginger marmalade but don't seem to stock it now - I loved it as it tasted like my granny's . Now they've got a poorer quality tasting one ( but more expensive) which I don't like . She used to make gooseberry jam , too . I'm going to have to buy jam tomorrow - slobber, slobber ! Quite like Duerr's jams .

I love all home made jams as they seem to have a better taste than the commercial ones.
I have a particular love for Tiptrees Pineapple jam since a certain boyfriend loved it so much that my mother always made sure there was some in the cupboard in case he came. DH always insists that he was snared by pineapple jam!

I used to love DM's home-made damson jam but I don't know where to find damsons these days.

henetha have you tried Tesco Key Lime Curd - quite sharp and nice on toast!
I haven't found the Lidl sour cherry preserve, must look for that.

Yes, the Dalfour is good, made with no sugar, but a jar doesn't last very long. DGD likes that on her toast when she comes for breakfast, especially the strawberry.

Dalfour, made in France with no extra sugar, especially the thick orange.

My rhubarb and ginger.

I too use tins of Mamade Auntieflo - I usually substitute at least a quarter of the liquid for whisky. Absolutely delicious! We have a lot of whisky in the cupboard, some inherited from PiL and some that DH bought, but no longer drinks, so this is a great way to use it up .
My favourite jam is my homemade seedless blackberry. Has to be wild blackberries for the best flavour - I made some a couple of years ago using cultivated berries from my DS's garden, and it was nowhere near as nice.

Leonora47, do you have a recipe for your Lime marmalade, that you would be willing to pass on? I make marmalade, but admit to using the tins of Mamade, making a batch yesterday, only with less sugar than they suggest. I'd love to have a go at your Lime marmalade.

My mother used to make a cocktail marmalade with oranges, lemons, and grapefruit. It was delicious.

I make lemon curd and I have to say it's pretty darned good! It's expensive and not so easy to find here in the States, and everyone loves my home made!

Lime Marmalade is absolutely scrumptious to me.?
Quite sharp with tangy slivers of peel.
I usually make four jars in the winter, and they
will last throughout the year.

My own raspberry made freshly. Put the same weight of raspberries and sugar into a pan. Bring to the boil and put in clean jars. Cool. refrigerate. Absolute heaven. Summer in a pot.

Peach is fabulous but so hard to find! Whenever I do find it I buy 2 or 3 jars to keep me going. On croissants it is wonderful !!

Don't eat much jam but like Aldi strawberry conserve like bovril on toast best but not at breakfast ☕️

I remember having tins of that when I was a child, sourcerer - shouldn't be that difficult to make with the rinds of watermelon...

I thought I hated jams as not a sweet-loving person . . . until I saw a French recipe for a jam/conserve using only 400grams of sugar to 2 kilos of fruit.
Now I love it . . . and never have any issue with its keeping quality. I do Gooseberry and strawberry and rhubarb and vanilla and did a purple jam using sloes, blackberries, blackcurrants and some blueberries which was lovely again all with the reduced sugar as above . . . all yummy. Though I did find a few hidden sloe pips lurking in the finished product . . . not good.
And instead of raspberry jam for my victoria sponge I use lemon curd and whipped cream - again I cut down the icing sugar in the whipped cream to 1 tablespoon [recipes said 3] and a tsp of vanilla essence.

Anything made by my lovely next door neighbour especially her Raspberry and Red Currant.
As a child I could eat Bramble and Apple jam and Wensleydale cheese on thick slabs of new bread. I've just put on a pound thinking about it which is why I don't have it now.

Every year I make lots of Bramble Jelly, seedless rasp., Damson and also red current jelly and give most of it away to family and friends because I'm diabetic so try to keep my sugar intake down. My favourite would have to be Damson.
There's also gooseberries, strawberries, black currents and cherries in the garden, but there's never enough left to make jam with!

wild water melon preserve (konfyt)

Not really a jam person, but I do love melon & ginger jam (only found in South African shops) also melon konfyt, which is more of a preserve made from the rind of water melon (with the skin removed) in a syrup - probably sounds strange, but it is delish...!

Dd home made blackcurrant, my home made apricot or peach (Dh favourite) or home made strawberry. In fact most home made jam because you know what's in it, just fruit and sugar!!