Jammin’

Having bottled fruit until I was sick of the sight of it, I decided to progress on to some different preserves. We don’t eat huge amounts of jam Chez Snail, but I like to have some around to use to fill Victoria sponge cakes, or occasionally on a piece of toast or in a jam roly-poly. So I set to and made two types: peach and apricot, neither of which I have made before. There were also some left-over peaches, so I made a couple of jars of barbeque sauce to use them up.

I’ve followed (sort of) recipes by Marisa McClellan, which seem to include much less sugar (still lots, though) than traditional British jam, but which require hot water bath treatment (as per the picture above). A few years ago, one of you lovely readers (I can’t remember who) recommended these books and I have been really enjoying some of the recipes. ‘Food in Jars’ has some interesting things in it that aren’t preserves in the conventional sense, like granola and beer bread mix, which I plan to explore a bit more. Mr Snail was dubious about the idea of peach barbeque sauce, but I thought we’d give it a go anyway… I will report back.

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really liking these books

So, that’s it for the current round of preserving – there will be more later in the season. I’m hoping for pineapples in the next month or two!

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20 Comments

  1. elizariddell

     /  July 5, 2018

    Yum!! Have you ever tried chia jam? Very different idea as it only lasts a week in the fridge (although apparently you can freeze it) but totally sugar free, very quick and very easy. Recipe here: https://www.thekitchn.com/how-to-make-easy-chia-jam-with-any-fruit-222310

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  2. I’m so full of admiration!

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  3. Ooh I haven’t made jam for a few years – something very satisfying about making your own! well done!

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  4. I’m envious and drooling….

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  5. Laurie Graves

     /  July 5, 2018

    Peach barbecue sauce sounds scrummy. Looking forward to the report.

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  6. I used to make apricot jam- so good on toast!

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  7. Would be very interested to hear what you think of your peach and bbq sauce jam – always good to try something new.

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  8. Ann Pole

     /  July 5, 2018

    Yes, making jam in this heat… No thanks! Actually we now freeze just about all of our fruit and have it with our porridge in the morning. Don’t eat that much jam. But now you have mentioned it, my tummy has just informed me a jam sandwich would go down a treat!

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  9. Oh Yeah! Back in the days when my kids were kids and I spent long summer nights preserving everything I could lay my hands on apricot jam was a favourite – sugar and all! I made peach jam once, but it didn’t so the same thing…… I began to cut back on the amount of sugar in preserves, conserves and jams back then, and careful adjusting retained the setting ability…. I haven’t had apricot jam in about five or so years – ever since I gave up sugar entirely. I too am interested to hear how the peach barbecue sauce works out.

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  10. i am freezing the spare fruit from the garden to make jam – but only when it is cooler!

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  11. Jam and chutney, all ways a lovely gift to give.

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  12. sarahfoto

     /  July 8, 2018

    Peach bbq sauce sounds great to me!

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