Sunday, July 7, 2013
Happiness is a Warm Jam (and a Biscuit!)
Earlier in the week, I posted a picture of the gorgeous strawberries we picked at Heinlein's Berries (just outside of Frankenmuth, MI). Well . . . here they are in jam form! After reading Laena McCarthy's beautiful book Jam On, I was inspired to try a less conventional, lower sugar jam using Pomona's Universal Pectin. Unlike traditional pectins, it is not activated by sugar--it is activated by calcium. So . . .you don't have to risk a full-blown sugar coma just to have a little jam. Unfortunately for me, lots of other people seem to have the same urge to try Pomona's. My order's two-day delivery turned into twelve. And fresh strawberries wait for no one. So, with heavy heart, I broke down and bought Ball's version of pectin for making low sugar jam. I followed the instructions on Ball's website here. The jam looks great in the jars and the flavor is good. I haven't given up on trying Pomona's, though, so look out for an update in the next couple weeks.
Also, do yourself a favor and check out Jam On. The recipes are interesting and modern (Strawberry Balsamic Jam will be happening here). I'm excited to incorporate jam into more savory recipes. Have you made any jam this year? A tried and true favorite? Something exciting and new? Let me know--I'd love to hear about your preserving adventures. Be creative and enjoy!
PS: the biscuit is from my recipe here. I mixed 1 Tbsp of lemon juice with the milk this time to approximate buttermilk. Mmmm.