Posts tagged Jams at Slashfood

Posts with tag jams

Slashfood 8 (Ate): We're jammin'

Posted Jun 23rd 2008 1:02PM by Alanna Kaufman
Filed under: Fruit, Slashfood Ate, Summer

It seems like every other post on my favorite food blogs these days involves some sort of jam -- fruit, spice, anything! Here's a round-up of some particularly fetching jam finds on the blog circuit:

Tomato Jam from Habeas Brulee, who serves it with hearty dishes.

Oatmeal Cookie Rasberry Jam Bars from Cookie Madness. Jam is in the cookie, so it counts.

Strawberry Freezer Jam from Apronista, a newly discovered blog that it just gorgeous.

Strawberry Bay Leaf Jam from Mac and Cheese. Phenomenal strawberry photos.

Rhubarb Jam from Sugarlaws. Catch this while rhubarb's in season.

Spicy Fig Orange Microwave Jam from Simply Recipes. A post from last year, but how could I exclude?

Blackberry Jam Cake from Salt and Chocolate. Jam AND cake.

Mixed Berry Jam from Epicurious. Sometimes it's too hard to pick just one berry.

Have a favorite jam recipe? Send it over.

My top three favorite plum jams from France: Reines Claudes, mirabelles, and questches

Posted Jun 16th 2008 10:31AM by Max Shrem
Filed under: British Isles, Fruit, Did you know?, Condiments, America, France

Sara Lieber from Formaggio Essex tasting Mirabelle jam

Berry jams are probably the most popular in the U.S. When it comes to jams, we rarely consider plums. I love plum jams because they have a unique candy-like sweetness that is tempered by a little acidity and a smooth texture. Below are three types of plums that produce exceptionally one-of-a-kind jams:

Mirabelles: If you have even the slightest sweet tooth, these plums are seriously addictive. Mirabelle jam has dark yellow colored chunks of juicy sweet mirabelle plums. Don't be surprised if you start eating the jam straight from the jar with a spoon. This jam is delicious on buttered toast. These plums are a specialty in the region of Lorraine in France.

Reines Claudes (Greengages): These green wild plums produce a vibrant orange-brownish colored jam. Eating this jam is like eating a decadent confection produced solely for royalty. Reines Claudes are cultivated in the United States, England, and France. The name "Reine Claude" originated from the 16th century in France and refers to queen Claude, the wife of Francis I. Its other name "Greengage" refers to the Gage family that brought the plums from France and cultivated them in England during the 18th century.

Quetsches: They look like large luscious deep purple grapes. Quetsche jam often has a delicate succulent sweet flavor. Quetches come from the regions of Alsace and Lorraine in France where they are used to make desserts and eau-de-vie, clear colorless fruit brandy. Try this dessert at home: Questche plum tart with walnut cream.

Fearful of canning? Get tips from an expert

Posted Sep 19th 2007 1:12PM by Marisa McClellan
Filed under: Books, On the Blogs, How To

an assortment of canning jars, filled with stuff

Despite the fact that I grew up in a house in which my mom regularly canned jam, I find that most methods of canning and food storage to be mysterious and slightly intimidating. I have a fear that anything I can will end up infused with botulism and will kill my loved ones and myself. So I don't can (fears don't have to be reasonable). However, I am intrigued by the process and am in awe of people who tackle the task (especially when it includes the scary water bath portion).

It seems like these days it is becoming increasingly popular to can your own food, as it's a good way to keep some of the summer bounty available for winter, especially if you are trying to eat a local diet. The Daily Green has put up a terrific and helpful (and fear calming) post, written by Alisa Smith of the 100 Mile Diet, chock full of tips and information about canning technique. It's enough to make me put aside my fears, buy a case of jars, obtain a flat of tomatoes and start canning.

Marmalade is losing popularity

Posted Jan 10th 2007 7:01AM by Nicole Weston
Filed under: Breakfast, British Isles, Trends

Jam and honey are the new orange - orange marmalade, that is. The slightly sweet preserve is rapidly falling out of fashion in England. It first gained popularity in England in the 17th century, when citrus fruits became common and the preservation technique used for cooking quinces was applied to them. Since that time the spread has only grown in popularity and, for at least the past several decades, could be considered to be a breakfast staple in many homes. In the last year, however, 440,000 households in Britain stopped buying marmalade. Statistics indicate that the reason for the decline may be younger consumers, as most in the under 45 age group consider it to not be sweet enough. 81% of marmalade is eaten by those over 45.

With the decline of marmalade comes the rise of jam and honey, which grow more popular every year, despite reports last year that indicated that jam, too, was falling from favor. Honey is up almost 5%, while jam is up 1.5%.

Retailers and manufacturers alike are now trying to find ways to draw more children to marmalade

End of summer produce - time for a jam session

Posted Aug 29th 2006 7:34PM by Sarah J. Gim
Filed under: Breakfast, Vegetarian, Vegan, Vegetables, Recipes, Fruit, Champagne, Spirit of Summer, On the Blogs, Lists, America, Europe, Sugar

jam

Last month, the worldwide food blogging event Sugar High Friday took it to the extreme with frozen and chilled desserts. This month, host Delicious Days chose the theme of Jams and Jellies, just in time for preserving the fruity (and veggie) goodness of summer's produce. There were almost 60 participants, with recipes, stories, and best of all, photos, of jams and jellies made with everything from apricots to jalapeno peppers. If you're trying to figure out what to do with that basket of late-season peaches you picked up at the farmers' market, take a peek!

#	Blogger	Posts	Cmts
1	Marisa McClellan	98	16
2	Shayna Glick	53	0
3	Monika Bartyzel	43	0
4	Max Shrem	34	0
5	Emily Matchar	22	0
6	Kat Kinsman	14	18
7	Jonathan M. Forester	14	0
8	Alanna Kaufman	11	0
9	Stefani Pollack	9	0
10	Ellen Slattery	9	1
11	Brandice Schnabel	8	5
12	Bruce Watson	8	10
13	Kristyn Pomranz	6	3
14	Neil Goldstein	4	1
15	Kellye Agreda	2	0
16	AOL Food Editor	2	0
17	Keith Waldbauer	2	0

Blogger

Posts

Cmts

Roof: Repair or Replace? Dye wool yarn with food coloring Pasta tree makes a unique centerpiece	GreenTech: Earthdrive USB drive is made of corn Green guidelines created by notoriously wasteful direct mail marketing industry River Gym: The workout-powered transit capsule
Product Recall: Costco pillows Video game design for kids Hugh Jackman declines to give parenting advice	Drunken Swedish elk attacks toddler Why'd Baarle-Hertog have to go and make things so complicated? Three commuter jets collide in Louisiana, no injuries reported
What's in a name? Dress of the day: Anastasia by Maggie Sottero Tips for the toast - love your list	In the Autoblog Garage:2009 Nissan GT-R Autoclub Speedway Redline Time Attack and Live Sockets Circuit Battle GM Europe decides to downsize future Saabs

Slashfood 8 (Ate): We're jammin'

My top three favorite plum jams from France: Reines Claudes, mirabelles, and questches

Fearful of canning? Get tips from an expert

Marmalade is losing popularity

End of summer produce - time for a jam session

Tip of the Day

Slashfood Features

RESOURCES

RSS NEWSFEEDS

Featured Stories

Featured Galleries

Sponsored Links

Slashfood bloggers (30 days)

Most Commented On (60 days)

Find Recipes

Slashfood 8 (Ate): We're jammin'

My top three favorite plum jams from France: Reines Claudes, mirabelles, and questches

Fearful of canning? Get tips from an expert

Marmalade is losing popularity

End of summer produce - time for a jam session

Tip of the Day

Slashfood Features

RESOURCES

RSS NEWSFEEDS

Featured Stories

Featured Galleries

Sponsored Links

Slashfood bloggers (30 days)

Most Commented On (60 days)

Find Recipes

Weblogs, Inc. Network