Jam?

a special texture that you won’t find in tinned jams. And leaving a single apricot stone in the mixture lends it that subtle almond flavour. The next day, the apricots and sugar go into a heavy cast-iron pot to simmer over a low heat. When it’s amber in colour, the jam is ready. Then it is transferred to a jug with a proper spout and carefully poured into jars.

You get six 375g jars of jam and a special Calitzdorp apron to take home with you.

Contact 082 576 5855 (Zelma)

strooikooi@gmail.com for more information about their jam-making sessions and the guesthouse at StrooiKooi.