It is the year for replenishing the jam cupboard. There aren’t too many pots left. I did not do any jam last year, would you believe it?
I reassure you I did not cook any jam today. It has been awfully hot today. The breeze has just arrived and hopefully we will lose a few degrees overnight.
I usually make jams when fruits are in full season and their price has gone down sufficiently. I make:
- strawberry jam
- apricot jam
- red current jam
- raspberry jam
- apple jelly
There are some odd batches as well, such as rhubarb or banana mango. The latest one is delicious but doesn’t keep very long. The mother of a close friend introduced me and my girlfriends to it years ago, during a trip to French Guyana. We must have significantly helped emptying her freezer of it over a couple of weeks!
Replenishing the jam cupboard
As I was looking through the jam cupboard for this post, I realised there are a few unlabeled jars, some I am not sure what it may be. One of the unlabeled jar looks like milk jam (homemade dulce de leche).
Apricot and rosemary jam
This week I made apricot and rosemary jam. The idea of adding a couple of sprigs of rosemary came a bit from nowhere. Maybe having a few sprigs of rosemary extra lying around inspired me (they use rosemary as ornamental bushes in the nearby township! 🙂 ).
I made a first small batch, loved it, specially on fresh bread with cream cheese. By now, I have made a bigger batch, enough for a while. Check out the apricot and rosemary jam recipe HERE.
