Summer ingredients. A few years back I began feeling bored with just-plain-jams (except for raspberry jams) and I started experimenting with fun combos. Plum jam with cognac soaked-raisins and walnuts, for example. Or strawberry jam steeped with cinnamon and covered with lavander. <br /> <br />This is a pretty straightforward jam that ends up having an almost jelly-like texture. I learned the technique of stewing summer fruits before adding sugar to them from Grandma Batya, the mother-in-law of my former neighbor, who is a Dresden-born delight well into her nineties and who explained to me with conviction, when I brought her a jar of deeply dark Spanish-style ornage marmalade, that this was a good way to wreck fruit! She won me over, pretty much. These little globules are a tribute to her.

Share: