What do you do when you’ve been stressed beyond belief for so long that you no longer remember what it’s like not to be in a constant state of tension and panic?
You make jam, that’s what you do.
Tonight, I took a punnet of blackcurrants and a punnet of cherries and added some caster sugar and a touch of vanilla and made a jam that takes me right back to the homemade blackcurrant jam my grandmother would make when I was a wee slip of a girl. GOOD GOSH, this is good stuff. It’s sweet without being overly so, and the vanilla lends it a little depth running through the sweet-tartness of the currant and it’s just dark and rich and gorgeous. And I had a cup of this tea while I was making it.
And GOOD GOSH, this tea is still really good too. It’s got a nice medium weight to it, and a buttery sweetness with that almost dried fruit thing happening around the periphery alongside the pleasant nuttiness. Boy, do I wish I knew I was going to have enough money to pay rent this month, AND enough to put in a Dammann order and get myself a giant-ass bag of this comforting stuff. Soon, baby. I don’t know what I’ll do without the joy that comes from knowing this is in my cupboard.