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What kind of jams are you making? It's jam time! - Page 2

post #31 of 37

:lol:

nah, it's all good sis @flipflopgirl

layne's just makin' a funny ;)

I'll figure this one out, I can be very hard-headed

post #32 of 37

The peaches are starting to come in and it looks like this will be a banner year for quality fruit.

Picked some up to "test" the other day .

Lovely color, enticing aroma and so so juicy and sweet.

Made a batch of ice cream in my little KA attachment (it lives in my freezer for just this reason.... )

So tomorrow will go store to store and seek out the best of the best.

Not for jam but to freeze and enjoy (cobbler) in front of the fire next winter.

 

mimi

 

Cherries are coming as well.

Not as nice as the peaches but for $3.99/lb made for some healthy bedtime snacking.

Best of all?

No crumbs in the sheets  :thumb:

 

m.

post #33 of 37

200x200px-ZC-998633bb_itswhatsfordinner005.jpeg

yeah, I'm waiting for the cherries to come down in price so that I can make my cherry infused vodka again this year, made a big splash as Christmas gifts last year ;)

I love fresh peach ice cream, I guess there's no way that you could ship any of that stuff from TX to AZ, huh?

post #34 of 37

Hey Guys the discussion was about jams and jellies and got switched to making Limoncello. Start a new thread on that the posts have been removed to keep it on topic.

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #35 of 37
thumb.gif
You're so right Nicko!
Chris, I apologize for hi-jacking your thread, very uncool of me to do blushing.gif
post #36 of 37
Thread Starter 

okidoki

post #37 of 37
Thread Starter 

Apricot jam with almonds

 

I removed the stones of a good kilo of apricots, added the juices of 2 oranges and 1 lemon. Adding acidity from citrus lifts the taste of this kind of jams to a high level. Then cooked the fruit for just a few minutes and crushed it just a little. As usual I left this fruit mass like that overnight, without adding sugar.

 

Next morning I weighed the fruit mass which was 1250 grams and added 1 kg (1000 grams) of pectine sugar. As always, boiled it vividly for exactly 4 minutes and put the jam in heated jars immediately. Note; after 3 minutes boiling time, I added a handful of lightly dry-roasted flaked almonds.

 

Apricot Jam with almonds 1

 

And a little test of course. As you see, I was getting really hungry. So I had this slice of bread with Bleu d'Auvergne cheese and some jam.

Did you know that some jams go very well with cheeses? Bleu cheeses like this one can be a little bitter; the sweetness of the jam balances it nicely. I like to think that cherry jam can be paired with practically any cheese.

Other jams pair well with other savory things. My absolute favorite is a good pâté with mango jam!

 

Apricot Jam with almonds 2


Edited by ChrisBelgium - 7/6/14 at 3:36am
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