On Wednesday I began the 3-day journey that is making a Christine Ferber jam and by Friday afternoon had four pints of “Strawberry with Pinot Noir and Spices”. On Thursday I was able to bang out 7 1/2 pints of traditional strawberry jam like I make with my grandmother. I realized that this doesn’t sound very lazy, but if you know how to do something, it’s not hard. And somehow I equate not hard with lazy I guess. Regardless, it was lots of fun and I’m really looking forward to making many different jams and preserves this summer, “putting up” lots of the Greenmarket’s bounty for fall and winter.
A couple notes: I didn’t bother with Ferber’s Green Apple Jelly for pectin (I can’t be bothered to make jelly to make jam), I just used half a package of pectin (since Ferber’s recipe called for approximately half the berries and sugar of a Certo pectin recipe). Jam set fine so I think if I make more of Ferber’s jams (which I’d like to) I’ll just sub store-bought pectin instead.
I tried the “fancy” jam (as Ollie calls the Pinot and Spice) with my English muffin this morning. You know what? I like my plain old Grandma Pete’s traditional better.
I also made a rhubarb compote (1 cup chopped rhubarb, 1/2 cup sugar, juice of half an orange and its zest, I think…) that I’ve been putting on pancakes. So good!! And a little trick on the pancakes I pulled yesterday that no one seemed to notice: I sub’d 1 cup of AP flour for whole wheat pastry flour (inspired by an awesome banana muffin recipe I’ve been making that I’ll tell you about soon) and the pancakes were still delicious, and I like to think a tiny bit healthier.
So yeah, I’ve been busy. And I didn’t even tell you about everything I did in the garden today!