Jammy rambles
beancurdled came around yesterday and when I gave her a jar of my mulberry-apricot jam she reminded me that a couple of years ago we'd pulled apart some Tofutti ice-cream biscuits and spread them with some of my jam. Wow. And another friend told me once that she used my jam as a sauce for ice-cream.
Maybe it's time for me to start thinking big and use my jam more creatively rather than only on toast. I can use shop-brought jam for that. (and in any case I prefer peanut butter on toast).
The jam I made this year was runnier than my previous batches because the apricots finished up earlier than usual, so there weren't as many on on the trees, so instead of a 1:3 or 1:2 ratio of mulberries to apricots I had exactly the same quantity of each in weight. I had thought that the mulberries would have been higher in pectin, compensating for the extra liquid from the juice of the berries, but it seemed that the pectin wasn't enough... I should have added extra lemon juice, or used less water.
Anyway, when I was making the jam I filled one jar about twenty minutes earlier than the other jars, so that jar is more of a preserve rather than jam. I'll have to use it with yoghurt. Or with creamed rice. Or on top of chocolate pudding. Or if I'm feeling particularly adventurous, I could make a little tart. Mmmm...
Edit: On that note, here is my breakfast today!
Maybe it's time for me to start thinking big and use my jam more creatively rather than only on toast. I can use shop-brought jam for that. (and in any case I prefer peanut butter on toast).
The jam I made this year was runnier than my previous batches because the apricots finished up earlier than usual, so there weren't as many on on the trees, so instead of a 1:3 or 1:2 ratio of mulberries to apricots I had exactly the same quantity of each in weight. I had thought that the mulberries would have been higher in pectin, compensating for the extra liquid from the juice of the berries, but it seemed that the pectin wasn't enough... I should have added extra lemon juice, or used less water.
Anyway, when I was making the jam I filled one jar about twenty minutes earlier than the other jars, so that jar is more of a preserve rather than jam. I'll have to use it with yoghurt. Or with creamed rice. Or on top of chocolate pudding. Or if I'm feeling particularly adventurous, I could make a little tart. Mmmm...
Edit: On that note, here is my breakfast today!