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14 July 2008

We’re Jammin’

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I hope you like jammin’ too! For all you jam lovers, here’s one delicious post. Read on through till the end, because there is a little competition for you. I’m in Nice, France at the moment, visiting my aunt and cousin and having a fantastically delicious time. My Aunt and I headed over to Ventimiglia Market in Italy the other day and bought cases of fruits and vegetables. Every year, my aunt makes her jam for the year while in France and then takes it back home with her to Dubai. This year, I had the pleasure of participating and we have made strawberry, peach, plums and apricot jam. Although the proportion of sugar and fruit is said to vary depending on the type of fruit and its ripeness, my aunt has followed the standard formula and to consistent success. The formula for making jam is very simple and natural: 1 kilo fruit of choice + 1/2 kilo sugar = rocking Jam.

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The following photos are of the plum jam we made. Select your fruit of choice, wash and dry well. Cut the fruits in half, add to the pot, and add sugar following the above formula. Cook on high heat, always stirring, till the mixture begins to boil. Then lower the heat and continue to stir. It’s very important to keep stirring the jam and you need to do so for on and off for about 2-1/2 hours or till the mixture has thickened in consistency. Basically, you need to stay very near to the stove and I suggest you have someone to take turns stirring with.

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Many jam recipes, including my grandmother’s, call for pectin and a squeeze of lemon. As I mentioned, this is a simple yet delicious recipe. If you’re thinking I hope this jam is gonna last, well the jam has managed to keep for a year each time. Just be sure to wash the jars well and then leave them to sun for about 1 whole day. Once you have cooked the mixture according to the instructions, let it sit for a few hours until it cools or overnight before packing it in jars. If the Jam seems a bit runny after cooking it according to instructions, then a trick is to sun it for a couple of hours before storing it in jars.

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To think jammin’ was a thing of the past!

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PUMP UP THE JAM COMPETITION:

Can you find all 4 sentences I’ve included and derived from the Jammin’ song by Bob Marley? The Winner (1st one to answer it correctly via comment) receives 1 of those delicious jars of plum Jam, fed-ex to anywhere in the world.

I got to get this JAM OUT a my head!

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10 thoughts on “We’re Jammin’

  1. 1. “We’re Jammin'” (title)
    2. “I hope you like jammin’ too!”
    3. “…I hope this jam is gonna last…”
    4. “To think jammin’ was a thing of the past!”

    ~ Great post! Nice sounds beautiful. I hope to retire in either France or Italy some day.

  2. That’s a bummer man he’s fast…. can i still get the Jam sent to me? for a song!

    Maybe you and me can jam it too
    your jammin’ your jammin
    Jammin in our jammies i hope you can jam me too!
    huh! thats worth a fedex…

    More to follow if i get the jam!

  3. Jorge was way too fast !! hehehe. Damn!
    My dear, we are both jammin’! I made a ton of sour cherry jam today, and i hop onto your blog to find.. more delicious jam. It looks absolutely incredible. I’m so jealous of you!!

  4. Hi, Bethany,

    Wow -this looks like something I could actually do! I never knew the recipe for jam, but I love homemade jam.

    Thanks for linking your recipe from Gretchen’s Pantry. You’re the first jam recipe there. 🙂 I added a small thumbnail of one of your great photos to the listing -hope that’s ok.

    All the best!

  5. there’s nothing better than jamming with my cousin… your jams are absolutely delic, i can’t stop licking the jars 😉

  6. Hehe! Congrats Jorge won the Jam! thanks all for participating!
    Kitten- You’re hilarious, thanks for the comment!
    zenchef- You are an inspiration
    Bashar- You’re right, nothing like Jam made by mum!
    Neo-thanks for the support and I hope you get around to making home made jam! then have it with gruyere cheese! YUMMY!
    Melly- I’m missing you and every moment! Can’t wait till you’re here and we’ll have a mexican chowdown 🙂

  7. Nice post and site! I do have two questions about the recipe? To thicken the jam if its running you ley is sun? Just leave out? Second question is that thejarsare not boiled or placed in the oven and the jam is cool when put into the jars, so a seal is not needed?
    Thank you!

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