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muninnhuginn ([personal profile] muninnhuginn) wrote2002-10-12 02:16 pm
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Jam Today...

... and probably tomorrow too. Surfeit of kiwis and marrow to be processed.
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[identity profile] pickledginger.livejournal.com 2002-10-12 11:03 am (UTC)(link)
*blink*

Oh, that kind of jam! For a moment there, I thought you meant music ... then along came those marrows.
muninnhuginn: (Default)

Yet More (Unmusical) Jam

[personal profile] muninnhuginn 2002-10-12 11:23 am (UTC)(link)
Oops! We try to flag the culinary jamming as just that so as not to bore the musicos! The kiwis that preceded the marrows didn't give the game away first?

Progress


Three large jars of kiwi daiquiri jam done.

2lbs marrow diced very small and covered in sugar for the experimental Marrow and Ginger Wine Jam we're planning for tomorrow.

Monday, when M and Looby Loo have returned furnished with quantities of cooking apples, we can start on the store of frozen blackberries (there's no space in our tiny freezer for very much else at the minute). Question is: what alcohol to add to blackberry and apple jam? Creme de Mures would be too sweet; calvados, I guess, too harsh. There must be some blackberry-based eau de vie that would work.

Then the only conundrum is whether to make the elderberries into wine or try some apple and elderberry jam or jelly.

Re: Yet More (Unmusical) Jam

[identity profile] pickledginger.livejournal.com 2002-10-12 01:53 pm (UTC)(link)
So, no New Zealanders, after all!

Hmmm ... what to use to spike a blackberry and apple jam?

Calvados might be fine, if some time's allowed for mellowing ...

Vodka seems a bit too boring
A cognac might work,
or a Scotch ... hmmm ...
or a blackberry brandy.

Happy jammin'!
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