Last week I taught you how to make fried calamari. I hope you had fun impressing your friends and family with this delicious dish. After demystifying calamari, I thought I would continue on this theme and tackle jams. Homemade jam is not only wonderfully flavorful, but it is especially fun to make because of all the ways you can customize it. This is really good for those that watch their sugar intake due to the fact that you can easily make these jams sugar free. This class will be extra helpful this time of year because there are so many luscious fruits in season. And if you are anything like me, I get to the store and buy way more than I can possibly eat, so I am left with over-ripe fruit. Instead of tossing it out, you can make jam!
Before I get into the class, I want to clarify that I will NOT be teaching you how to make jam that requires Mason jars, pectin and canning skills. Although I have much respect for that art, I find that I prefer to make these quick jams. They will stay good in your fridge for up to a week (if they last that long) and there are so many ways to eat them (more on this later).
Now let’s get cooking!
The basic recipe for this type of jam is: a pound of ripe fruit, ¼ cup of sugar or sugar substitute, juice of one lemon, ¼ cup of water, medium saucepan and a wooden spoon. If you are using smaller berries like blueberries or raspberries, put them in whole. With strawberries, I like to hull them and cut them in quarters. For larger stone fruits, like peaches and plums, I peel them and then cut them into a large dice. You can use almost any fruit you have on hand as long as it is ripe. I do not recommend using melons. They are too high in water content and do not thicken properly.
The technique for all the fruits once they are prepped is basically the same. Add the fruit, water sweetener and lemon juice into the saucepan. Put it uncovered over medium-high heat. Stirring occasionally, let it come to a boil, then reduce the heat to medium-low and let it simmer until it thickens to desired consistency. That’s it! Let it cool before putting in the fridge.
Now that you know the technique, let’s have some fun.
You can add other citrus juices and their zest into the fruit. Think orange juice with raspberries. Or lime juice with blackberries. You can also add in liqueurs. I like to add about a tablespoon or so to a batch. Grand Marnier with the juice of an orange can take raspberries over the top. Or try Chambord and lime juice with strawberries. You can also add in fresh herbs. If you are using rosemary or thyme, put in one or two sprigs and then pull them out before storing in the fridge. If you are using an herb like fresh sage, use about a teaspoon. Think about adding some curry powder, Marsala wine and orange juice to peaches. This is especially good when used as a glaze on chicken. By the way, fresh sage in blueberry jam is magical.
What else can you do? How about using some vinegar? Remember, when you add a sugar to an acid, you get a gastrique. That fabulous play of sweet and sour that makes dishes pop. Add in a couple of tablespoons of balsamic vinegar with the strawberries and then a teaspoon or two of fresh cracked black pepper. Trust me; you will fall in love with this jam!
Okay, now how to use all these fabulous jams.
Of course, spread them on your toast, pancakes or waffles. But there is so much more. Stir them into softened cream cheese or sour cream for a wonderful dip. Use them as glazes for ribs, chicken or pork. Serve them on your cheese boards. Use them to make over the top cocktails. For example, put two tablespoons of the blueberry sage jam in a shaker, a squeeze of lime juice and a shot of gin. Shake well. Pour into a glass with ice, filled 1/3 of the way with seltzer water. Garnish with fresh blueberries and a wedge of lime. Top your ice cream with them and then crumble some toasted graham crackers over it. Delicious.
Once you start making these jams, you will never throw out “over-ripe” fruit again. Remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.