A successful jam festival launched last year by Oakham-based Master Preserver Rosie Jameson will take place again from this weekend.

Rosie, of Rosie's Preserving School, created the inaugural National Preserving Week last summer, uniting jam and preserve makers around the country, and indeed, around the world.

It was so popular that she is running the event again this year, from July 24 to 31.

To kick off the event, Rosie is running a free jam making class / tutorial to help inspire even novice cooks to have a go at making their own jam.

Rosie's virtual preserve making classes became a hit during lockdown and have now evolved into a year round calendar of preserving workshops led by Rosie herself.

In the style of the much loved village fete, people are being invited to enter a range of categories throughout the week which will culminate in a prize giving – prizes will include a stainless steel quality preserving pan, a jar-a-day supply of 365 jam jars and lids, a whole term of workshops at Rosie's Preserving School, and lots more.

Categories include 'best decorated jar of jam', 'best recipe with jam' and 'best flowers in a jam jar'.

Participants are invited to post videos and photos to Facebook on the group 'Preserve It!' and each one will be registered on the Jamometer.

Last year, 4,000 jars of preserves were recorded on the Jamometer, in what is thought to be a record.

Rosie is on a mission to raise awareness of the numerous joys and benefits of preserving at a time when we're all more focused on sustainable eating, making the best of seasonal fruit and veg, and making the money in our wallets go further.

In short, her aim is to inspire more people to learn traditional preserving skills in order to preserve the art of preserving.

Rosie said: "I want to inspire people to enjoy the many benefits of making their own jam and preserves at home. You don't need to be an experienced cook or have a lot of time or ingredients to have a go.

"It's a great way to use up what you have in the fridge, a glut of produce or an ingredient on offer in the supermarket. There's something really special about enjoying or gifting a preserve you have made yourself.

"Last year I set up National Preserving Week as the first virtual jam festival as I felt we needed something to help bring people together online and to help celebrate this age old past time that is still so relevant today.

"This year, with many community events still not able to happen, our #StayAtHomeJamFestival is an opportunity to dip your toes into preserving or build on skills you already have, while feeling connected to others.

"I believe the pandemic has shown us that preserving is more relevant than ever and National Preserving Week is a time to celebrate this!"

National Preserving Week schedule (Facebook Group – Preserve It!)

Saturday July 24: All Day Jam Making with master class by Rosie to get things off to a good start. Cook along live with Rosie or watch later

Participants will post videos in the Facebook Group Preserve It! and every jar will be registered on the Jamometer!

Sunday 25: Best Decorated Jar of Jam

Monday 26: Best Recipe Using Jam

Tuesday 27: Best Cream Tea

Wednesday 28: Jammy Poetry Competition

Thursday 29: Jammy Quiz

Friday 30: Best Flowers in a Jam Jar

Saturday 31: Jamkhana A right royal round-up and prize giving, including the judging of most items in a 1lb Jam Jar!

Celebrate National Preserving Week with Rosie's classic Strawberry Jam recipe:

Ingredients

Strawberries, Small and firm, stalks and leaves removed - 2lb / 900 g

Sugar, White granulated - 2lb / 900 g

Juice of Lemon - 1 each

Method

Take any green stalks from the strawberries, avoid washing if possible, or at most, rinse gently in a colander.

Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running.

When strawberries are heated through, remove from the heat and stir in the sugar until dissolved.

Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.

When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.

Turn off the heat, and leave to stand for at least 20 mins as if you jar it too hot all of the fruit will rise to the top of the jar.

The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.

Leave to stand undisturbed overnight, then make some scones and enjoy!

Rosie Jameson runs online preserving workshops, produces seasonal preserving recipe boxes and sells jam and preserving equipment.

Visit www.rosiemakesjam.com for more information.