Anyone out there interested in a jam exchange this year? I've been hard at it and here's what's

S

steve2-in-la

Well-known member
sitting in the pantry. I've got limited quantities so speak now or forever hold your ... peas.

Apple Jelly

Apricot Jam

Apricot Spread (lo-sugar)

Black Cherry-Rhubarb Preserves

“Beckett’s” Blueberry Jam

Cranberry-Lemon Marmalade

Ginger Plum Jelly

Key Lime-Jalapeño Marmalade

Meyer Lemon Marmalade

Mulberry Jelly

Mulberry-Acai Jelly

Mulberry-Cranberry Jelly

Strawberry Jam

Strawberry-Black Pepper Jam

Strawberry-Mango Jam

Strawberry-Rhubarb Jam

Olallieberry Jam

Olallie & Raspberry Jam

White Fig Jam

 
Is this all? smileys/smile.gifsmileys/smile.gifsmileys/smile.gif

Never made jam in my life. Would you settle for some Smuckers raspberry? smileys/smile.gif

 
Wow! Unfortunately, Jam'n did not go well this year. I think there was too much humidity/heat.Will

catch up with you in the fall! I love your selection! Very impressive!

Best,

Barb

 
Me, too. Each one is an adventure. Jacques needs his "confiture" in the morning and Steve

has spoiled him rotten.

Steve sent us a selection as a wedding gift 2 years ago. We had a friend from Paris come out for the occasion and stay a couple weeks. He and Jacques polished off all of it in 10 days and then stared at me for more.

 
Can't have Jacques go wanting. Best get something in the mail to y'all sometime soon. Figs are

starting to come in and there's more of them this year than ever before. My solution . . . bigger jars! Stay tuned.

 
I'm going to very humbly offer up some of my second attempt at some Blueberry/Blackberry/Raspberry

with a touch of Vanilla for a jar of Olallieberry and Olallieberry & Raspberry jam. I'm going to try for a softer, more spreadable texture tonight. Please feel free to critique it for me... I'd send you a slice of sourdough bread from your recipe, but I assume it would be a massive crouton by the time it reached you.

 
Timid, that sounds great. Any jam that doesn't get eaten will go great in Peanut Butter & Jelly Bars

Check it out: (I'm also thinking a variation using almond butter for the PB and apple butter for the jelly would eat just fine.)

Peanut Butter & Jelly Bars

1 cup (2 sticks) BUTTER, at room temperature
1½ cups SUGAR
1 tsp VANILLA EXTRACT
2 LARGE EGGS, at room temperature
2 cups creamy or chunky PEANUT BUTTER
3 cups ALL-PURPOSE FLOUR
1 tsp BAKING POWDER
1½ tsp KOSHER SALT
18 oz JAM
l cup SALTED PEANUTS, coarsely chopped (optional)

Preheat the oven to 350°F. Grease or line a 9×13-inch cake pan.

In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar. Add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

Gradually add the flour mixture to the peanut butter mixture and mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and press down into the pan with your hands. Spread the jam evenly over the dough.

Spread the remaining dough evenly over the jam. (Don't worry if all the jam isn't covered; it will spread in the oven) I sort of stretched it over the jam to get a generally even coating.

Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool completely (I refrigerated mine) and cut into squares.

 
see my post right elow this one for picture, only imagine it suffed in a can and ready to mail smileys/smile.gif

 
You're so easy. I just wish most of my friends and all of my family liked me...

as much as they like Jacques

 
Thanks for the recipe - Here's the Raspberry Squares that I made with Blueberry Jam

Raspberry Squares
America’s Test Kitchen

1 1/2 cups Flour
1 1/4 cups quick cooking Oats
1/3 cup Sugar
1/3 cup Brown Sugar
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 cup finely chopped Pecans or Almonds
12 Tbsp. Butter, cut into pieces, softened but still cold
1 cup Raspberry Preserves

Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray a 9 inch square pan with cooking spray.
Fold 2 16 inch pieces of foil lengthwise to measure 8 inches wide.
Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan. (Overhang will help in the
Removal of baked squares.)
Fit the second sheet in pan in same manner, perpendicular to first sheet.
Spray foil with cooking spray.

In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt and nuts at slow speed until combined, about 30 seconds.
With mixer running at low speed, add butter pieces: continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom.
Bake until starting to brown, about 20 minutes.
Using rubber spatula, spread preserves evenly over hot bottom crust.
Sprinkle remaining oat / nut mixture evenly over preserves.
Bake until preserves bubble around edges and top is golden brown, about 30 minutes. (Rotate pan from front to back halfway through baking time.)
Cool on wire rack to room temperature, about 1 1/2 hours, then remove from pan using foil handles.
Cut into 1 1/4 to 1 1/2 inch squares.
Enjoy!!

 
Pal, we wouldn't know Jacques if it weren't for you. You have no one to blame but yourself.

And if YOU were your spouse, we'd like you just as much. Although that might be illegal in some places.

 
You must log in or register to reply here.
Back
Top