It’s jam season! Time to preserve that sweet, bright taste of summer in a jar to get you through the dark winter mornings and endless school lunches. You’ll find instructions for apricot jam and blackberry jam in previous posts but, in my opinion, raspberry jam is the best jam, the most important jam. It’s what I want on top of my peanut butter toast, swirled in my Greek yogurt, or rolled in my spelt crêpes. It’s my jam. So is the new song Rain by The Script.
I’m becoming much more of an apricot jam person as the years go on. My best friend, Kelly, has always been a fan and I never used to understand why, but I’m getting it now. While I still don’t love it on a peanut butter sandwich (raspberry’s my favorite for that) it’s very tasty in many other applications. I really like to use it to enhance a
sauce for savory meats, especially pork and chicken, as a filling for a layer cake or cookie, and to make a simple appetizer as shown in the photo. Just take your favorite cracker, spread it with a soft cheese, like goat or brie, top if with a good amount of freshly ground pepper and a dollop of apricot jam and you have a fabulous little snack! It’s my new thing as of today. So, while I will certainly be supplying Kelly’s family with their share of apricot jam this year (they actually do eat it on peanut butter sandwiches!) I will be putting a couple jars to good use myself! I dare to suggest you do the same.
Oregon Blackberry Jam
I made twenty-three jars of blackberry jam last weekend. I am very glad to not be making blackberry jam this weekend.
It’s not that it’s hard… just time-consuming. Well worth it, though, to have homemade jam all winter and lots to give away as well.