Apricot and Raspberry Jam

Jam Jar

Although I love my current job as the marketing manager for a chain of cafes in Bristol (just a disclaimer, in case my boss is reading this) I do sometimes get nostalgic for the good old days when I worked in a café. The day to day banter with customers, many of whom were so regular I almost considered them friends, the hiss of the milk steamer and the easy access to coffee (and cake) at all times, made the job very enjoyable. Yes, you get the occasional off day when customers get shirty, or nothing quite goes according to plan, but by and large my most pressing concern was whether I’d ordered enough milk -and if I hadn’t I’d just nip up the road to the local dairy.

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During my year working in this café in a sleepy little Devon town, there were two days that particularly stood out, both of which happen to be days I got to serve coffee to famous people. The first was Katherine Parkinson, a.k.a. Jen from the I.T. Crowd, who I was so shocked to see I almost spilt the tray of drinks I was carrying all over her. The second person is slightly less impressive (although equally exciting if you’re a food nerd like me) – Pam Corbin, the jam lady from River Cottage.

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Pam’s book, Preserves, is one of my all time favourite cookbooks. I always dig it out whenever summer rolls around, so I can set about preserving all manner of fruits and vegetables. There’s no feeling like smugly lining up jars of homemade chutney and jam, knowing that you’ve got enough to last through winter. The recipes in Pam’s book are accompanied by charming little WI anecdotes, such as the time her strawberry jam won first prize at the Uplyme and Lyme Regis Horticultural Show. Well, we can all dream. When I met Pam, I babbled something about how I’ve made her quince jelly recipe several times and how much I love her use of elderflower in gooseberry jam, and just about restrained myself from asking for her autograph. Good times.

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