It's been lovely on the allotment this week; quiet, peaceful with just a gentle, cooling breeze.
And when I've nipped down in the early evening, I've been serenaded by a beautiful thrush high up in the branches of a bush, singing his heart out.
There have been more gooseberries to harvest -more of the green cooking variety and the first of the sweeter, red ones.
It's fast turning into gooseberry overload here! Do gooseberries freeze well?!
I know they make delicious jams and when I spotted a recipe in the latest edition of Waitrose Food magazine for gooseberry jam with ginger my mind was made up!
I'm a huge fan of ginger.
The recipe can be found here if you would like to try it too.
Gooseberries are a good fruit to turn into jam, as their high pectin level means that the jam will set easily.
The result was a lovely preserve full of gooseberry deliciousness and with just a hint of ginger.
The only disappointment was it didn't turn the beautiful pink colour I was expecting.
I'm not sure why, but hey-ho, it's yummy all the same.
Now, I just need a cup of tea and a fresh, buttered scone on which to dollop a big spoonful of jam.