Moira holding a bunch of rhubarb

Hi, I’m Moira. I’m based in Tottenham and I love making jam. 

I use fruit in season where possible, ‘foraged’ from local open space, markets and shops. I aim to create interesting flavour combinations which generally aren’t available in the supermarket.

If you’d like some jam, then have a browse around my shop, place your order, and we’ll pop round on a bike with a delivery.

Sloes
Sloes
Rosehips
Rosehips
A bowlful of sliced rhubarb
A bowlful of sliced rhubarb
Quinces and leaves
Quinces and leaves
Crab apples
Crab apples
A large plate full of figs
A bowlful of figs
A round table covered in quinces
A circle of quinces
A bowlful of blackberries
A bowlful of blackberries
Grapes
Grapes
Bowl of strawberries
Bowl of strawberries
Elderflowers in a bowl
Elderflowers in a bowl
Lime peel soaking for marmalade
Lime peel soaking for marmalade
Oranges
Pink grapefruit
These small green plums are in lots of Tottenham Turkish shops right now. They’re greengages
It’s nice to have friends with allotments… I’m benefiting from a surfeit of cherries 😋
Ripe, luscious peaches

Buy some JAM now!
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So nice to be able to gather a salad from my own garden!
Stages of making my new Plum & Apple Jam. It was almost a fluorescent pink at the rolling boil stage (2nd pic) but deepened to a rich magenta in the jar. Fruitily plummy, with a delicate hint of cinnamon and star anise.
Making some flavoured gins with Aldi's finest... On the left: elderflower gin - a jar packed with the tiny flowers, lemon zest and a bit of sugar, then topped up with gin. Lovely recipe from @almostoffgridbev Middle: rhubarb gin - these chunks of rhubarb have been sitting in sugar all day, and I'll add the…
Elderflower cordial - the taste of late spring / early summer in a bottle. Not planning on selling any of this but I may use it as a flavouring (if I don't drink it all, that is...)
Feels like I've been waiting sooo long for the sunshine to reappear so that I can pick elderflowers. And today was the day. Had to carefully pick my way through masses of cow parsley, comfrey and nettles... Got enough flowers to make Rhubarb & Elderflower Jam (a lovely combination).
I think this is as full as my jam pan has been for some time! Cooking up my first chutney of the year, a recipe from River Cotrage's Pam the Jam for 'Gingered Rhubarb & Fig Chutney'. It's going to take 3 hours to cook down and another 2 months to mature...