Behind the jams at Lakeview Gardens
by Michelle Minnoch

When Gaynor Radcliffe and her daughter in law Rosemarie get together to jam, it isn't music they are making. For the past six years, these ladies have been making jams and jellies and customers of Lakeview Gardens have sampled these delicious spreads at their open house or bought a jar or two from behind the counter.

Ranging from flavours such as basil and grape jelly,

alderberry with mint, alderberry with lemon verbena, red pepper hot jelly, cucumber and lemon balm marmalade, and strawberry with mint lavender, just to name a few, Rosemarie and Gaynor have found a flavour for every taste bud.

"We try it out for ourselves first," said Gaynor, whose husband Steve and son Rob are more than happy to be the taste testers.

The process for making each batch takes between one to one and a half hours.

Gaynor and Rosemarie explained to this non-domesticated reporter the process involved in making a jelly.

"With the alderberries for example, you first have to steep the berry until the juice comes out," explains Gaynor. She said once the juice is out, you simmer the berries for about 15 minutes.

"Then you place the pulp in your cheese cloth (or jelly bag) and put about three cups or so into the sauce pan," she said. Then you follow the directions and add the rest of the ingredients.

It is really important to ensure the jars are sterilized properly. The jars and their lids are sterilized separately, by boiling in water. The jars are to be kept warm until the jam or jelly is put it. The lids should stay in the water until just before use. The finished product is then out in a canner.

"Jams and jellies can be stored unopened on a shelf for about one year," said Rosemarie. They are to be kept in a cool, dark place.

And the difference between a jam and a jelly?

"The jam has the fruit in it, while the jelly is made from the juice," said Gaynor.

The ladies have created a cookbook with all of their creations. Sold at Lakeview Gardens, the book is in its second printing and costs only $22.