Yes, I plead guilty. I did not update Wha’ever! for over a month now. Time to let you know I was on holidays, eh?
The motorcycle enthusiasts amongst you might be curious to know that there soon will be a new blog starting just with motorcycle posts. I will be running that one together with Swedephotog, who is equally crazy (if not worse) about two-wheelers.
Why we want to start a motorcycle blog? Well, somewhere we have to post the stories from this year’s 3-weeks-tour down to Northern Italy, don’t we?
Apart from enjoying a great summer tour on two wheels, there was a lot of jamming involved over the last week. Or making jam, to be precise. Redcurrant, blackcurrant, gooseberry, strawberries and all that sh..e 
. Very sticky, I tell you, but also very sweet – like a few other things in life. Just very different.
This year’s jam edition consists of:
- Redcurrant with Gooseberry and Whisky
- Redcurrant with Madeira
- Redcurrant with Cranberry Juice and vintage Vana Tallinn 45%
- Redcurrant with Cranberry Juice and Cognac
- Blackcurrant with Grappa (last years consumer’s favourite)
- Strawberry, raspberry, rhubarb, cranberry juice and vintage Vana Tallinn 45%
Raw ingredients in terms of fruits were:
4 kilos redcurrant
1 kilos blackcurrant
0.5 kilos gooseberry
0.5 kilos strawberries, raspberries
0.5 kilos rhubarb
resulting in in total over 30 glasses of jam.
“Sylt” (a lighter Swedish jam to have with i.e. pancakes) has to be added to this list with:
2 kilos redcurrant
0.2 kilos blackcurrant
All in all almost 9 kilos of fruit. Good that I did not think about all this while dealing with it . But the results are just heavenly – especially when you can enjoy them later on a dark winter night, bringing back memories from that summer… Or so.
Some samples of this year’s range:
Thought on the side – next year I might start selling some of it. Too much otherwise for our family.
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