Spike supervising the process

All finished I wonder how long it'll last?

Mmmmmmmmmm or in French Miaaammmmmmmm

All ready to go into pots

Boiling it all up was hot work

Hurrah Hurrah we've arrived, so far I've slept for two and a half days and with the other half day I made jam. The strawberries which grow in this area are amazing. They have an intense and perfumed flavour which actually makes you go mmmmmmm strawberry.

I made 3lb of wonderful deep red deliciousness ready for immediate consumption and hopefully also to take home. Now, those of you who know me will be saying "jam, jam, she doesn't eat sugar so why is she making jam?" Well fyo I made it with fructose, proper pure fruit sugar, none of that nasty glucose fructose syrup malarkey but low GI fruit sugar using 3kg of strawberries and only 500g of fructose, (kindly not the use of European friendly weights!). I added lemon juice and because the fructose is very sweet it really works although you need to keep open pots in the fridge. One teaspoon of this now and again is fine for me so cheers cheers. The kitchen smelt heavenly and Spike only tried to help one, narrowly avoiding a nasty jam burn. Silly boy.

Anyway these very special strawbwrries are called Mara des Bois and they are a cross between a culitvated stawberry and a wild one so they are quite small and quite expenseive, but the nice strawberry man on the ,markewt in St Antonin gave me a good deal on some less than perfect specimens meant for the purposes of jam making. Merci mon brave.

All this french houswifery which has also included washing and waxing the floors...don't ask, attacking the wisteria which has gone mad and defending John and Spike from a hornet has all taken its toll with a touch of Verfeil backache so Im going to lie down now. More anon.