Thomas bought some Danish boysenberry jam the other week. Apart from that fact that I have never tasted boysenberries before and they are absolutely delicious (I must find out if they grow here so I can plant one) it got me to wondering about jam consistency. I was fairly indifferent to British jam as a child. I could take it or leave it. It seemed a bit too thick and set to me, like trying to spread a kid's jelly on your toast. When I first lived in France I came to love their runny jam so I have spent 20 years thinking it is French jam I love. After tasting the very runny Danish boysenberry jam, I am beginning to wonder whether all other nations boast runny jam while we have the stoggy stuff?