Description
Based on Bridget’s granny’s WWII recipe, passed down to me by her Mam – hence the name. During the war sugar and fruit were often scarce, so vegetables were used instead to sweeten food naturally. This jam is a MASSIVE hit with kids, shocked that it tastes so good! It’s a versatile jam, like a cross between jam and chutney in texture. Depending on your sweet tooth, it can be used as a traditional jam on toast or as a savoury jam with cold meats (pork pies, scotch eggs etc). A hint of ginger adds a subtle spice.
