Am I A Jam Fool?

What is up with me and the jam this year? I don't know, but I'm having fun, so let's not analyze it any more than that, k? I feel like I could be Wallace, The Next Generation:  "Jammm, Gromit, more jammmmm."

I created two new jams.  One's a definite keeper, the other just a qualified success. 

I know you want to hear all about them, in painful detail, (or maybe not -- maybe you want to skip to the end to hear about the yarn in the photo...) so I'll start with the qualified success first.  When I was trying to imagine unique and interesting jam recipes, I said, "Hm, I wonder if there is such a thing as carrot jam."  Crazy me.  Well, it turns out not so crazy, because yes, indeed, I found a couple on the 'net. Seems it might be a Canadiana kind of thing.  Maybe I knew this all along; maybe it was something from my youth that I had forgotten.  I'm not sure. But I found two recipes online.  I took the elements I thought I liked from each one, and then I made it my own by combining them and then adding my own special touch -- a stiff shot of cognac.  It just so happens that right after I made it, we were invited to dinner at the home of some Canadian friends, and the guy who received it as a host gift said, "Cool. I'll get a buzz off my morning toast."  (not really -- all the alcohol is long since boiled off and only the added flavor dimension remains.)

Spiced Carrot Jam With Cognac

1 pound carrots, peeled and grated (about 4 cups)
2 juice oranges
2 lemons
1 lime
3 cups sugar
1/2 teaspoon salt
scant 1/2 cup cognac
1/2 teaspoon each of allspice, cloves & cinnamon

Have 4 one-cup jam jars and lids prepared (wash in hot soapy water and scald in a pot of boiling water; keep hot)

Remove zest of citrus fruits, then juice them. The original recipe said you should have about 1 cup juice total from this.  (I did not.  That's when I decided to bring out the cognac bottle. I figured it couldn't hurt. Thus -- BAM! -- the recipe became my own.)

Combine all ingredients and heat them together over low heat until the sugar has dissolved, 3-4 minutes.  Raise the heat to medium and cook, stirring often, until thick like jam.  The recipes I found say "about 30-40 minutes."  I say "for 20 days."  At least that's what it felt like to me.  I am quite certain, although I did not time it, that it was more than an hour before it was the right consistency.  This is why I prefer jams with pectin added -- they're cooked for only a couple of minutes, which better suits my impatient nature.

Spoon jam into containers.  This will keep for months in the refrigerator, or process for longer-term storage.  If processing, leave 1/4 inch headspace in jars.  Wipe rims with a clean damp cloth, put on rings. Process in a boiling-water bath (place the jars in a large pot, cover with hot water, making sure the water is 1-2 inches OVER the lids.  Bring to a boil.  Turn down heat a bit, and simmer for 10 minutes.  Remove from hot water and place on a towel to cool.  As the jars cool, you will hear little melodic "pop" noises as the lids seal.)

Why is this only a qualified success?  I found this jam almost too sweet -- at least when I tasted it while it was still warm.  One of the recipes says this jam's flavor improves with age, and that seems logical, given the citrus and spices and especially now, with the addition of cognac.  That combination of ingredients lends itself to a mellowing and maturing and blending of flavors after a few days.  This jam is really intended to be served with meat, and I am sure it will be wonderful as a condiment with roast duck or turkey, or marinated swordfish, or a good ham -- even a nice marinated, grilled tofu.  I could also envision it served as an appetizer with a strong cheddar cheese or goat's cheese and crackers.  It has a lovely spicy, festive quality to it.  I would have to choose my audience for serving this, but it is really good, has a fabulous aroma, and could be appreciated by the right people, for sure. 

My biggest complaint is it is very labor-intensive.  The grating of the carrots (I did mine by hand to get the size I wanted -- my food processor would have made long strings, and I wanted shorter grated pieces), the zesting of the fruits, the juicing of the fruits, the endless STIRRING, and the recipe only yielded three jars, not four, for me.  I was exhausted when it was all over -- too exhausted to make the two other jam recipes I had intended when I began my day.  So. Not a complete success, but an interesting bit of jam, anyway, and sure to be appreciated by the right people.   

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Now for the one I'm really proud of.

Spiced Plum Jam With Grand Marnier

6 cups pitted and chopped plums (about 4 pounds)

3/4 cup Grand Marnier

1/3 cup water

1 T. lemon juice

1 package powdered pectin

7 cups sugar

zest of one orange

1/2 t. ground cinnamon

1/2 t. ground nutmeg

Combine plums, Grand Marnier, water, lemon juice and pectin in a large sauce pot.  Allow to macerate* for a few minutes while you are washing and sterilizing the jam jars (you need about 8 half-pint jars). 

Bring plum mixture to a rolling boil over high heat, stirring constantly.  Add sugar all at once; return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Skim foam off and discard.  Pour into hot jars, leaving 1/4-inch headspace.  Put in lids and screw tops tightly.  Process 10 minutes in boiling water bath as described in recipe above. 

With plum jam, it is desirable to turn the jars upside down and right side up a couple of times during the cooling process so the chunks of fruit are dispersed relatively evenly throughout. 

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*macerate [MAS-uh-rayt] To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid.

This one is very special and very delicious.  So pretty -- tart and sweet and spicy and orangey all at once. It has a Christmassy feel to it.  I can imagine this on buttermilk biscuits or toast or scones -- and also as an accompaniment to meat dishes. Or, if you're like me, you'll just eat it straight from the jar off a spoon or add it to your plain goat's milk yogurt.  Run, don't walk, to the store to get the plums before they're out of season!  I already got eight pounds more for my next two batches. 

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About that yarn:  A lady five or six miles from me raises Clun Forest sheep and sends her fleece out to a "wool pool" to be processed/dyed/spun, and once a year has a two-day sale of this lovely yarn in her living room.  I bought some two years ago and went back this weekend and got 20 skeins.  It's too good to pass up -- very special and a very good price. I've got plans for it all.  David has been making noises that "he's only ever got a pair of wristers" from all my knitting. I think he is suggesting he needs a sweater.  I chose the blue for him.  The green, I have another idea for, and the plum too -- and it won't be made into jam -- I promise! 

Comments

[Nannette]

Thanks for the plum jam recipe! Will need to make some. That and the pear ginger jam. YUMMMM. Both will make nice additions to what is already on the pantry shelves (blueberry marmalade and spiced blackberry). =D

[Cookie]

Yummy!

You want labor-intensive? Pomegranate jelly. I spent two days killing them by hand. Another day just cleaning the juice off the walls.

Lovely yarn! You're so lucky to have yarny neighbors.

[Kathy]

No, no, no - pomegranite jelly is dead simple...just use some Pom Wonderful and you're all set :-) Goooood stuff, too.

That plum jam looks amazing! I'm not even a big plum fan, but I can taste how all the flavors would go together. Nice.

[Kelly]

The jams sound good! Beautiful yarn!

[sandy]

The nerve of that husband. Wanting handknit things from his obsessive knitter wife. Scheez.
:)
You are obviously just looking for a way to have a shot in the morning. Perhaps every day would be better starting off with grand marnier on toast!
Pass the jam!

[AmyP]

I love jam, almost as much as I love knitting! And there should be a damson glut coming my way soon ...

[Carole]

Does it matter which kind of plums you use? That sounds wonderful.

[Paul]

The jams sounds really yummy, and the yarn is to die for! The green is gorgeous!

[Kris]

Breakfast at Norma's! :) That plum jam sounds delish!

[margene]

You better have a big loaf of bread around just for me!

[Rachel H]

As soon as I saw 4 cups of carrots, peeled and grated you lost me on that jam. But despite my utter lack of cooking and domestic skills, there's a chance that plum jam of yours may be attempted in this kitchen...

[Anne]

Does anyone else not find it odd that all the current receipes have booze in em? Maybe you should write a cookbook - Vermont Cooking with Likker: How to Have Warm Toes in the Coldest of Climates... just a thought.

[Paula]

Doh! I was looking for a plum jam recipe yesterday but when my admittedly not very extensive search failed to turn up something that appealed to me I made a plum, peach, and rhubarb crisp instead. It's good, but it's not jam.

So thanks for the recipe! What kind of plums did you use? Red, blue, yellow? Do you think it matters?

[rho1640]

maybe all this jam making with booze in it is why Norma had such a big smile in the previous post heheheh - But those recipes do look good enough to make me want to try them.

[vanessa]

yummy jam and pretty yarn :-)
p.s. i got 2 tee-shirts and a bumper sticker from over east, love them!

[--Deb]

They both sound wonderful. I've never actually made jam, although it' always been on my "list" of things I'd like to do. The thing is, we just don't eat that much of it, and none of us likes it too sweet, so canning jars and jars just seems silly . . . (grin). The idea of making just enough for a week or so, though? Yeah . . . one of these days.

[Roxie]

I can burn Jello, so I am not about to try making jam. I'll just keep following your blog to get some vicarious jammin'! They sound delicious!!

And such yummy yarn! Sensual delights to last all winter long!!

[Debi]

I love carrots raw but cook em and ICK!!! I'm sorry Norma but I could hardly think of a more disgusting flavor for jam, except maybe liver preserves, LOL!

Now the plum jam sounds spectacular!

The yarn is dishy too!

[Trish]

Thanks for the recipes! I made a plum preserve with merlot one year, and I can't wait to try it with Grand Marnier; some for the pot, some for me, some for the pot, some for me, some for me...

[Beverly]

You do know how to whet a person's appetite don't you...for yarn as well as plum jam :-) I can't decide which I covet more (sigh). Gotta go Google Clun Forest sheep now. Later...Ooops, forgot, Would you by any chance have a good (i.e., easy and tasty)recipe for scones you would like to share with us? And, if perchance you find yourself with too much of the plum jam, you do have my snail mail address, don't you?

[liz]

You're not a jam fool; you're plum crazy!

Sounds yummy!

[Kristen]

Just a little hint, if you stand the carrots up on end in the chute for your food processor you'll get little grated bits. The plum jam sounds divine!

[Catherine]

Your plum jam sounds divine! I must go make some immediately. Do you know if it's okay to lie jars horizontally when processing (if the pot's not big enough)?

[Kim]

Oh my....all of your jams sound WONDERFUL! You certainly have been industrious lately!