4th lot this summer – I think that will do for now. Although I might try a batch with strawberry mint and another with lemon verbena. Not sure if I would have to make them separately, or add the herbs at the end; or maybe soak herbs overnight, whizz and strain – I just checked – add the diced mint after taking jam off the heat – but I still think this means making separate lots. So 500g at a time?
Next up will be tomato preserves, chutney, pickle, sauce, dried toms. Hopefully in a week or so.