Apricots vs raspberries vs strawberries

Each time I think I have a favorite jam, another one comes along and bumps it off the list, and this year I’m struggling to decide between three of my favorite summer fruits, strawberries, raspberries and apricots.

I fell in love with strawberry lavender jam when I made it early in the summer (I liked it so much that I made it twice), and then I fell in love with a raspberry lime jam made with fruit from the front yard.

My latest love affair is with apricots, and I haven’t even started thinking about last year’s favorite peach peppercorn jam yet.

I already blogged about the apricot jam I made one evening a couple of weeks ago, and there have been two more micro batches since, an apricot rosemary jam and an attempt to recreate the apricot redcurrant jam we’ve been making every year since we started this can-and-jam adventure. The apricot rosemary has a wonderful taste, and it certainly set like a charm. But it’s a little bit woodier than I would have liked, even though I thought I chopped the rosemary virtually to dust with my sharpest knife. Maybe I need to separate every single bit of stem even more carefully rather than just stripping the leaves off by hand and hoping I did it right, or maybe I need to find another herb.  And after almost burning my first apricot jam of the year, I think we were too cautious with the apricot redcurrant, which is a little runny and not really very redcurranty at all.

(Oh, and my thanks to the cat for again conceding to pose for the picture. Her name is Billie. The spouse complains that she’s getting rather fat, but I promise it’s not from jam.)

Other ventures in a quickfire Saturday morning can-o-rama were a tried and tested apricot lemon chutney (also a little runny), and a peach chutney from Doris and Jilly Cook that was a recommendation from the awesome Food in Jars Facebook feed (and web site). It’s also a little runny, if truth be told. We got impatient, perhaps.

There are so many bloggers/canners/jammers out there, that I really feel pretty insignificant.

And a question:

The blackberry bushes are almost as prolific as the raspberry ones were earlier this year (and the zucchini have got out of hand again). Do we just eat them fresh, or does anyone have a knock-your-socks off blackberry jam recipe to share?

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3 Comments »

  1. I like the chocolate raspberry sundae topping I’ve made (essentially raspberry jam with cocoa powder, I think). So you could try that?

  2. reno21 said

    Blackberry chocolate combination? Not too sure about that one.

  3. Chocolate works with just about anything 🙂

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