Crazy colors

When you mix colors, blue paint plus yellow paint turns to green.

So why do blue-purple blueberries and yellow-orange peaches produce a jam that’s almost black, with a hint of purple, while blueberries and orange-red apricots mix to a similar color, although with a slightly redder tinge?

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 And why do they look so similar, yet taste so very different?

The two jams took advantage of early peaches and late apricots in the market today, although both fruits would have been easier to manage if they had been a little riper. But the jams would have been even sweeter then, so maybe not such a good idea.

We started with a peach blueberry jam, from a community farmers’ market web site, which was a pretty basic recipe that told you to simmer up peaches and blueberries, add quite a lot of sugar and boil to a sweetish, fairly dense jam that looks like blueberry jam, and tastes like peach. (Huh?) Paring back the recipe somewhat, we used 1.5 kilos of peaches, which we peeled and chopped roughly, and 3 cups of blueberries, along with something like 4 cups of sugar and the juice of one lemon. (The prep work reminded me how much easier it is to peel peaches when they are ripe, which these were not, so it was a little messy.) But the jam, seven jars of it, is nice, if sweet.

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Next up was peach apricot jam, from Madelaine Bullwinkel’s Gourmet Preserves. It called for 2 pounds of  apricots and one of blueberries, with the juice of one lemon and an amazingly skimpy single cup of sugar. A taste test midway through the boil hinted at a jam that was not sweet enough, even for me, so I cooled it down and threw in another quarter of a cup of sugar before bringing it up to boil again. It set nicely and is pleasantly tart.

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And then there was the stuff that wouldn’t quite fit in the jars, blending the tartness of the apricot-blueberry mix with the sweeter peach version.

We ate it with plain Greek yogurt.

Nice.

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