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Jam
May 31, 2011 10:40:54 GMT
Post by aubrey on May 31, 2011 10:40:54 GMT
I don't think we've had a jam thread. Not for over a year anyway (as far back as I've looked).
The best ever jam you've had.
Or a really good jam that everyone can have (IE - not the one made by your mam, dripping from a muslin bag tied under a stool etc etc: though that can be in the best jam section).
And the best way to have them.
I'd like to rediscover jam. I usually start off with a jar - regular strawberry, say, from the Spar in the Post office - and enjoy it for a while but then forget about it, and find it later with blobs of some white stuff on the top and tasting of alcohol (a nasty sweet alcohol, though).
And what are your views on cheese and jam?
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Jam
May 31, 2011 15:17:05 GMT
Post by jean on May 31, 2011 15:17:05 GMT
Cheese and jam is good. Very Lancashire.
The best jam I ever had was the damson jam I made from the damsons I grew last year.
There's plenty left and the tree is laden again this year, so you could all have some, if only you could get here to take delivery of it.
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Jam
May 31, 2011 15:46:01 GMT
Post by housesparrow on May 31, 2011 15:46:01 GMT
Jack makes damson jam every year.
But Aubrey wants recommendations for bought jam. To be hnest, I don't eat much; I'm a marmalade fan. But there has to be lots of bits of fruit visible - whole strawberries and the like.
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Jam
May 31, 2011 15:57:31 GMT
Post by aubrey on May 31, 2011 15:57:31 GMT
I was beginning to think I was weird. I was telling a couple of friends about the time I discovered this for myself (it just occurred to me that they might go together) and they were both baffled. One is from Warwick, I think - down South anyway - but the other is from Grimsby, which is not North, but it's also not South either. You eat - one eats - cheese with Christmas cake, so the jam idea should not be too weird. And it's not that different from pickle either.
Do you mean Lancashire cheese, Jean? I think of it with a more solid cheese than that.
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Jam
May 31, 2011 16:11:19 GMT
Post by alanseago on May 31, 2011 16:11:19 GMT
Cheese and jam is good. Very Lancashire. The best jam I ever had was the damson jam I made from the damsons I grew last year. There's plenty left and the tree is laden again this year, so you could all have some, if only you could get here to take delivery of it. Here in the Pyrenees the best restaurants always serve jam with the cheese. It surprises the tourists and astounds the Parisians.
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Jam
May 31, 2011 16:18:08 GMT
Post by housesparrow on May 31, 2011 16:18:08 GMT
Wensleydale with marmalade.
Damn, wrong thread.
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Jam
May 31, 2011 16:24:36 GMT
Post by jean on May 31, 2011 16:24:36 GMT
Do you mean Lancashire cheese, Jean? I think of it with a more solid cheese than that. I meant it's what they do in Lancashire with whatever cheese they've got. But Lancashire is as solid a cheese as any. What about cheese with membrillo? Same idea.
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Jam
May 31, 2011 17:32:39 GMT
Post by riotgrrl on May 31, 2011 17:32:39 GMT
Had a rather nice supermarket strawberry and vanilla recently. A wee touch different.
But you can't beat my Mum's homemade Bramble Jelly.
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Jam
Jun 1, 2011 18:18:12 GMT
Post by Weyland on Jun 1, 2011 18:18:12 GMT
Cheese and jam is good. Very Lancashire. The best jam I ever had was the damson jam I made from the damsons I grew last year. There's plenty left and the tree is laden again this year, so you could all have some, if only you could get here to take delivery of it. [bubble] <thinks> [/bubble]
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Jam
Jun 2, 2011 15:07:16 GMT
Post by housesparrow on Jun 2, 2011 15:07:16 GMT
Our greengage tree looks laden, but I'm not counting my plums until they are ripe.
Which reminds me of some very nice greengage jam made by Tiptree.
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Jam
Jun 2, 2011 19:55:18 GMT
Post by aubrey on Jun 2, 2011 19:55:18 GMT
Are Greengages plums? I never knew that.
Are there any jams that aren't that sweet? Or is it necessary to use a lot of sugar in their making?
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Jam
Jun 3, 2011 15:49:29 GMT
Post by everso on Jun 3, 2011 15:49:29 GMT
Aubrey, I think plenty of sugar is necessary to prevent it going mouldy and to get it to set properly (besides adding pectin), although I might be wrong - I'm no expert. Cheese and jam. Why not? Especially if the jam is made with a sharp fruit like damson. When we visit our son in Edinburgh I always make my way to Mellis cheese shop in Morningside Road www.mellischeese.co.uk/MellisHome.aspwhere I always buy a piece of Prima Donna: www.artisanalcheese.com/prodinfo.asp?number=10418among others. They sell quince jelly in a sort of slab and it's deliciious with a strong cheese. Yum! As for jams, Wilkin & Son (Tiptree) is probably the best that you'll find that's easily available. Apart from that, I always find shop bought jams have a kind of undertaste that home made jams don't. My daughter makes bramble jelly, Riot. Where she lives, there are lots of blackberry bushes nearby. If I had to choose though, I think I'd go for marmalade every time. I often have toast and marmalade after lunch. You can buy "Mamade" which is prepared seville oranges in tins. You just add sugar and boil, then put it into jars. I haven't made any for a while, but it turns out really well and you don't have the performance of having to prepare the oranges yourself.
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Jam
Jun 3, 2011 17:21:26 GMT
Post by Alpha Hooligan on Jun 3, 2011 17:21:26 GMT
Jam - Mixed fruit
Marmalade - Lemon
Job done.
AH
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Jam
Jun 4, 2011 12:56:17 GMT
Post by alanseago on Jun 4, 2011 12:56:17 GMT
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Jam
Jun 5, 2011 13:18:30 GMT
Post by aubrey on Jun 5, 2011 13:18:30 GMT
On Sky's coverage of the Test match recently, David Lloyd (ex England opener and coach, Sky cricket commentator and Fall Fan - so you know he's all right) has been wondering whether, with scones, one should have the cream on top of the jam or the other way about. Naturally, he settled on the former - as if there could be any other way - and then someone pointed out that he'd just alienated the whole of Devon, who like their jam on top of their cream, for some reason. Oh well. Better them than Cornwall, I suppose.
Hmm. I've just remembered that there is a jar of raspberry jam in the kitchen - I think our lass gets it for cakes. I fancy some toast.
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Jam
Jun 5, 2011 13:39:16 GMT
Post by Weyland on Jun 5, 2011 13:39:16 GMT
On Sky's coverage of the Test match recently, David Lloyd (ex England opener and coach, Sky cricket commentator and Fall Fan - so you know he's all right) has been wondering whether, with scones, one should have the cream on top of the jam or the other way about. Naturally, he settled on the former - as if there could be any other way - and then someone pointed out that he'd just alienated the whole of Devon, who like their jam on top of their cream, for some reason. Oh well. Better them than Cornwall, I suppose. There is a third way — no cream (or no jam). I don't like cream, so that solves that particular potential crisis. I'm sure that if I did like cream, it would have to be on top of the jam. ~ I got some sugar-reduced raspberry the other day, just to try it. It's 30% sugar including the fruit sugar, whereas most jams have over 50%. It has a very pleasant bite to it. Raspberry is my favourite jam. With the seeds, of course. It's a Dutch brand, Markant Halvajam. Don't know if it's available in Blighty, but it should be.
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