Jam is not just for toast

When I was growing up, jam was eaten on toast. On occasion, it might be eaten on a scone or crumpet, but that's about it. But jam is so much more than a spread for toast. All that concentrated sunshiney sweet fruit, the tangy vegetables, are a beautiful accompaniment to other food groups you may not expect.

Jam with meat. Yeeuch, I hear you say. Fruit and meat? Ho yes. Back in ye olde times, mixing meat and fruit was common, cos its yummy. Turkey with cranberry sauce, anyone? Pork with apple jelly, or lamb tajine with dried apricots? Redcurrent jerry in homemade gravy? Preserved fruit most definitely has a place on the meat dish, whether in the marinade or next to the cooked meat. My favourite is cranberry and port jam with poultry or pork.

Jam with cheese. Fig jam with a soft brie and a slice of homemade bread is a beautiful, beautiful thing. Cherry jam is also good for this, as is our favourite cranberry. I've not yet made it, but onion marmalade is also delicious with cheese.

Jam with ice cream. Peach and walnut jam on vanilla ice cream is summer in a bowl. Cherry jam just takes so much more cherry-y than plain cherries, somehow. Strawberry jam, with a drizzle of melted chocolate for good measure. (Just wait until I can make my own ice cream. Then this will seriously rock.)

Jam with porridge. This is one for winter, or for days when I need cheering up in the morning. A bowl of warm, comforting porridge with a spoonful of raspberry or cherry jam. So, so yes.

And for good measure, you can still eat it on toast. How about you? Any favourite jam tricks? I keep meaning to try using them in drinks, fruity flavour and sweetness in one hit.

Edit Things wot I missed:
Jam with yoghurt
Jam in sandwiches
Jam with meatballs
Jam in cakes (Victoria sandwich)

Cue a Monty Python-style song: jam, jam, jam, jam, lovely jam...

Jam jam jam

It's that time of year again - fresh fruit perfectly ripe on market stalls at silly prices. Jam time!

If you don't make jam, please please please give it a try. We've met people who think it's a huge, time-consuming, complex undertaking. Making jam is very straightforward and as long as you sterilise things, pretty safe. And there are three big advantages of homemade jam over shop-bought.

You can make it the way you like it. As with bread, pizza or any other food product, making it yourself means you can make it your way. You can try wacky flavour combinations, add nuts or spices, mix different fruits and go for exactly the sweetness level you want. We got so sick of shop jams with no pieces of actual fruit in, and now really enjoy making jam with big whole strawberries and chunks of peach floating around.

You know exactly what's in it. Homemade jam is fruit and sugar, and you control how much sugar you use. (We also add some lemon juice to help the set.)  There's no colourings, flavourings or preservatives, and if you want to, you could make it organic.

It's cheaper. This kind of surprised me, I figured that commercially-made jam would benefit from economies of scale and would work out cheaper than homemade, but no. It varies from fruit to fruit, of course, but our jams come in around €3-10 per kilo. That's with fruit from the market or the supermarket, I imagine it could be even cheaper with homegrown fruit.

Jam-making is a perfect Sunday afternoon activity, and we'll enjoy the sweet fruity taste of summer in the colder months.

A slow Sunday

- Clearing out the rag bag, discarding the smallest pieces -

 - English paper piecing with the larger scraps -

- Baking bread -

- Making fig jam -

- Yum!! Gorgeous colours! -

Jam - or something related to it

So yesterday was jam-making day. Berries duly collected and debugged (the insects are different here than in the UK. Bigger and creepier. I don't really do bugs. Ugh!). Removing the berries from the stalks took so long and was so boring. For future reference: bring a friend for this process. Also, I was going for jam but given how difficult it was to get all the stalks out and how persistant the various insects were, I'd go for jelly if you've got the time and the muslin cloth. You see, how I learn all these things by trial and error? In another twenty years or so, I'll be an expert at jams and jellies of all sorts and running workshops for the local WI. (Can I insert an evil cackle here?)

Then came the stewing to draw out juices, the addition of cooked apple for pectin and sugar, and finally the boiling. This used to be my favourite part of jam-making when 'helping' my mum, and I still love the colours, smells, and the translucent sheen on the boiling fruit. My problem? I still don't really know what I'm doing. Maybe not enough apple/pectin, maybe not enough acid/cider vinegar, maybe not enough sugar. But not enough of something, because I boiled it for nearly an hour yesterday, finally gave up and potted it, and it still hasn't set. I did test it repeatedly, but no discernible progress was made. So I have four pots of elderberry and apple coulis, which may not last as I did not have the wax discs and cellophane covers favoured by my mother. I left a half-inch or so gap, tightened the lids and hoped that as the jam cooled, this would create a bit of a vacuum. Not sure if it worked, but hey.

Which brings me to my final concern. I'm not actually certain that they are elderberries. When one of my housemates asked where I got them, and I explained where the tree was, he looked at me with such horror and fear that I called my parents and googled frantically. I've looked at several hundred pictures of elderberries online, and they all look exactly like the fruit I picked. I'm as sure as someone who has never before visually identified an elder tree could possibly be. Watch this space - I want to check this out before I actually eat the jam/coulis/soup.

So now I have jelly with is overset and jam which is underset. A healthy balance, then. :D

Wibble Wobble, Wibble Wobble, Jelly on a Plate...

Yesterday, I went exploring. I was hunting for my nearest Brico (chain of DIY and gardening stores), which is allegedly 15 minutes' walk away but of course I got lost, ended up walking 2 communes too far, and eventually arrived an hour later. I did find it however, and on my way spotted a number of berries which looked suspiciously edible. Research on the web when I got home suggested to me that they are elderberries. There's loads of them by the side of the road, and no one else seems to want them, so...

Of course, my first thought is jam/jellies. I have often dreamed of the traditional Edwardian housekeeper's office, with its shelves of jellies, jams, chutneys and cheeses all lined up... I'm the kind of person who would put little gingham circles over the lids and tie them with raffia or ribbon, just to make them look pretty. However, my first step into the world of fruit-preservation was not an out-and-out success.

About 3-4 weeks ago, I turned my hand to making crab apple jelly. It was the first time anyone has touched the crab apple tree in my parents' garden, and they moved in 15 years ago (picture of the tree above, taken Spring 2008). The poor overlooked apples needed some attention, thought I. An unused jelly bag was excavated from my mother's kitchen, and I carefully collected, chopped, simmered and strained the fruit. It smelt delicious and the juice came out this beautiful shade of pink. (Pictures will follow when I get the link between camera and computer up and running again). Sadly, I simmered the juice and sugar for too long and the jelly went way past the setting point. It's crab apple glue, rather than crab apple jelly. Tastes nice, but a challenge to spread on your toast. However, with the elderberries I am limited by the fact that I only have one empty jar on this side of the Sleeve, and that's probably just as well. (Although I have also found a recipe for elderberry and apple jam online, and am toying with that idea too. Saves me the trouble of using an old pillowcase as a jelly-bag!)

So, as I can only make one jar's worth, I plan to eat some with porridge and with my now-traditional Sunday morning drop scones, and maybe make a smoothie/milkshake thing. I would welcome any suggestions of other uses to put them to. My options are rather limited by the fact that my Belgian bank has seen fit to freeze my account this week (naturally the week my rent is due), leaving me to rely on my emergency fund (traveller's cheques) until they start talking sense again. I see from the Barefoot Gypsy Blog that you can dry them. This sounds like a fantastic idea, although I'm wondering whether you just lay them out on kitchen towel in a cool, dark place, or if it's more complicated than that. Any ideas?

This is of course assuming they are elderberries and not deadly nightshade or something...