Costume Lovers 🌺

Spitalfields Brocaded Pink Silk Robe a la Francaise, 1760s

MICHELLE PFEIFFER as ELLEN OLENSKA

MERLE OBERON as LESLIE STEELE and LAURENCE OLIVIER as EVERARD LOGAN

MOIRA SHEARER as VICTORIA PAGE

THE RED SHOES (1948)

This simple DIY recipe will teach you how to make delicious small batch jam at home. If you want to preserve the flavors of fresh berries for later use, this recipe is ideal.

Ingredients: 4 cups of fresh berries e.g., strawberries, raspberries, or blueberries. 2 cups of granulated sugar. 1 lemon, juiced and zested.

Instructions: After cleaning and seeding the berries, mash them in a big bowl. Combine the sugar, lemon juice, zest, and mashed berries in a pot with a heavy bottom. Once the sugar has dissolved, stir the mixture over medium heat. Turn up the heat to high and boil the mixture after the sugar has dissolved. Stir often. After lowering the heat to medium, simmer the jam for 15 to 20 minutes, or until the consistency you desire is reached. Sterilize your canning jars and lids in boiling water while the jam is simmering. Take the jam off the heat as soon as the desired thickness is reached. Leaving a 1/4-inch headspace at the top, carefully pour the hot jam into the canning jars that have been prepared. To get rid of any residue, use a clean, moist cloth to wipe the jar rims. After the jars have been sterilized, replace the lids and tighten the bands until they are fingertip-tight. To ensure a proper seal, process the jars in a boiling water bath for ten to fifteen minutes. After taking the jars out of the water bath, allow them to cool fully on a cooling rack or fresh towel. Apply pressure to the center of each lid to inspect the seals. Should it fail to pop back, the jar is airtight. Put the type of jam and the manufacturing date on the label of the sealed jars. Enjoy your small batch jam as a sweet topping or on toast, or store it in a cool, dark place.

Prep Time: 20 minutes

Cook Time: 30 minutes