"preserves" news and stories

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For once, it's nice to see that we have a world record in something that doesn't involve a giant hamburger or someone eating their weight in brats. The British company Duerrs is celebrating their 125th anniversary with the release of world's most expensive marmalade. The special edition preserve is a one-off product, made with Seville oranges, 62-year-old Dalmore whisky, vintage Pol Roger champagne and enough edible gold to give it a tantalizing gleam. It tastes "more tangy than usual and distinctly boozier." The 1 kg of the marmalade has been packed in a crystal jar, specially designed to hold the product and will be auctioned online to benefit the Manchester Kids charity. The estimated value of the product is at least $9,500.

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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!

Jam does not have to be sweet, though it is most often defined as a preserved mixture of cooked fruit and sugar that is quite sweet. David Lebovitz kept in some of the fruit and sugar elements of a traditional jam, but added some less traditional elements to make his Shallot, Beer, Prune, and Cocoa Nib Jam. It might not be the perfect complement for your morning scone or muffin, but the sweet and savory relish makes a nice hors d'oeuvre spread with cheese and crackers or counterpart to meaty dishes, such as lamb or, as David suggests, foie gras. And even f you don't want it on a scone, it would probably still make a lovely addition to breakfast with eggs and sausage.

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