Actually that was just the first step. The end result is that oh-so-satisfying stocked larder shelf, dear to the heart of every closet domestic goddess:
I'm experimenting with recipes requiring less sugar, not because I am averse to sugar - most assuredly not - but because I am averse to preserved fruits that taste primarily of sugar, rather than the fruit itself. The most spectacular tastes-of-fruit example I have ever inhaled nibbled is this one. The sour cherry jam, to be exact.
The strawberry vanilla jam recipe is new this year - last year's was nice and all but generally sweet rather than a sudden mouthful of ripe, bursting June accompanied by an unseen orchestra striking up Vivaldi. You want that on a dank, dreary March morning.
Trying out Pomona's Pectin - one that requires little or no sugar to jell - to see if it helps bring out the taste of fruit.
Will post the results of its use with blackberry jam after the jam is done.
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