Latest from the Lockdown Kitchen:
I turned the entire crop of pears I got from the tree in our garden into just four jars of stuff. Dark stuff = spiced pears poached in red wine. Light stuff = pear, onion, chilli and garlic chutney, which is probably going to be too spicy to eat with cheese or salad, but it might get sweeter over time.
But seriously, you do realise I wasn't being sarcastic with the "impressive"?
I once made some jam, in Home Ec at school. It took so long and was an awful lot of faff and when I'd finished the result was so unremarkable that I just never bothered again. Anyone who can just do it and turn out something like that has my full admiration