My husband has a ‘problem.’ A small, addiction if you will. I have tried to be understanding and patient, but it is difficult at times. He says he can stop anytime he wants to, but isn’t that what all addicts say? What is this poor man addicted to you ask?
Peanut butter and jelly sandwiches.
He eats one every single day as he drives to work at the crack of dawn. Let me reiterate: EVERY. SINGLE. DAY. I don’t buy him cereal anymore, because he won’t eat it. If I purchase instant oatmeal, he might bring it to work and eat it for lunch. When it’s morning time the man has got to have his PB and J.
Here is my shameful, secret confession: I am an enabler. I encourage him to eat the peanut butter and jelly sandwiches. You see, not only do I buy the peanut butter, but I MAKE THE JAM.
I am a jam maker. I love to jam. (And here you thought I only into tomatoes.) Last year was my first time making serious jam. (Serious as in 26 jars of assorted sizes, not serious as in jam that is very stern and sober, because what kind of jam would that be?) I made ordinary strawberry jam, raspberry-strawberry jam, triple berry jam, and zucchini jam. One day, if you’re very good, I’ll explain the deliciousness that is zucchini jam, but let me just say this: it contains jello. Okay, wipe that drool off your chin.
This year I decided to bust out the fancy jam recipes. Last year was spent learning the jam basics. This year I’m mastering jam art.
Look at the beautifulness.
On the left we have Raspberry-Strawberry jam with a hint of lime. I must state here for the record that it is the bee’s knees. It tastes reassuringly familiar but with a small kick of surprising flavor. Here is where I got the recipe.
In the middle is the White Peach with Ginger jam. The day I made this jam, I kept squealing, “It’s just so pretty!” and my daughters danced around shouting “It’s PINK! It’s PINK!” My son merely rolled his eyes and looked towards the heavens in disgust of all things female. But even he admits it’s delicious, despite it pinkness.
Finally, the jam on the right is Raspberry and White Peach jam. The peaches cut the tartness of the raspberries and makes the whole jam a sweet vehicle of scrumptiousness. Plus, you have to admit just saying the words “white peach” makes it sound so gourmet. Martha would be so proud.
This year in my pursuit of jam art, I am avoiding the use of pectin, for the most part. Last year I used pectin to make my jams thicken without adding a bunch of sugar. Which is healthy and noble and so forth.
This year I say to heck with healthy eating. Bring on the sugar! As a result my jams are much brighter in color and have more of a ‘sparkle’ when you taste them. I’m sure next year, after I’ve contracting diabetes from eating all this delicious sugary jam I will be somewhat regretful. But if watching Pleasantville over and over during my brief obsession with Tobey Maguire has taught me anything, it is that bright vivid colors trump drabness any day of the week. Viva the sugar coma!
My goal is to make forty jars of jam this season. That is some super serious jamming my friends. However, it is necessary. Not only must I supply the needs of my PB and J addicted husband, but I have three small junior PB and J addicts-in-training as well. And what sort of mother would I be if I didn’t enable them too?
Wish me luck gentle readers, I’ve got 20 jars done, ‘only’ 2o more to go. Anyone want to share with me their favorite jam?
I’m like you, just branching out from standard strawberry to more adventuresome flavors. So far, I’ve only attempted strawberry-blueberry. I’m dying to try cherry, mango, and this one, though:
Lime-Kiwi Freezer Jam
2 Cups mashed, peeled kiwifruits (8 or 9 kiwifruits)
4 cups sugar
1 teaspoon finely shredded lime peel
1/2 cup water
1/4 cup lime juice
1- 1.75 ounce package regular powdered fruit pectin (Sure-Jell)
1. In a large bowl, combine mashed kiwifruits, sugar, and lime peel. Let stand for 10 minutes, stirring occasionally. Meanwhile, in a small saucepan, combine the water and lime juice. Stir in pectin. Bring to boiling over high heat. Boil hard for 1 minute, stirring constantly. Add pectin mixture to the fruit mixture, stirring about 3 minutes or until sugar dissolves and mixture is not grainy. Cool for 15 minutes.
2. Ladle jam into half-pint freezer containers, leaving a 1/2 inch headspace. Seal and label. Let stand at room temperature for 24 hours before serving. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Makes about 5 half-pints.
That sounds DELICIOUS. I am going to be buying me some kiwis and trying this baby out.
I would like you to share with ME your favorite jam. And I don’t mean the recipe.
I MEAN THE JAM.
Addie has told me no less than four times about “MISS AMI’S DELICIOUS JAM” complete with lip licking/smacking.
And we both know all too well she is a tough critic.
You’ll want to make some pumpkin jam! If you like pumpkin pie, you’ll LOVE pumpkin jam. One of my boys won’t eat any other flavor! No pressure mom. It’s almost time for me to make a HUGE batch of it, we’re on our last bottle, heaven forbid!
I highly recommend UltraGel instead of pectin. It thickens hot or cold! So you can do freezer jam and not have to cook and process all those jars! Get on Cornaby’s.com to buy the Ultragel. You can also ask your local Associated Foods store to order it in! If you order it from the website, also get the recipe book! It has recipes for pies, puddings, jellos, jams, cookies, cakes, and tons more.
If you want my pumpkin jam recipe, it’s under the recipe section of my blog: http://www.critterscove.blogspot.com. Another yummy flavor we love is apricot/pineapple!
Have fun jamming!
Christy
Thanks for the suggestion AND the recipe. I’m going to have to try it.
It all looks and sounds so scrumptious