>> Saturday, 24 January 2009
Jam, Jelly, Marmalade, they're all the same right? No. Well, it depends... on who you and ask and where you're from, where you live and then of course you have to factor in the aficionados. In the simplest sense, jams, jellies, conserves etc are all a form of fruit preserve. It is good to know however, the difference and what is it about each that makes some us choose one over the other. Click here to read the column and find out specifically about the difference between jam, jelly and marmalade.
I made some plum jam this week. I like jam with pieces of the fruit clearly evident. Look at those voluptuous, soft, tender pieces of plum. Oh yum! I like to serve jams like these with things other than bread and biscuits, like ice creams, tarts, sponge cakes etc. There are many excellent jam recipes out there but if you want mine for this jam, just email me.
Now Marmalade is not one of my favourite things but I have to say, I was impressed with my first attempt at making it. I made the British Style marmalade which has the bitter tang to it at the end. The American Style marmalade does not, it is sweet throughout.
Try eating the marmalade like I did, with a shower of sharp habanero cheddar cheese - you get the sweet, the salt, the heat and tang in each bite. So good!
Congratulations to PJ over at Seduce Your Tastebuds for winning a copy of my book. Her entry was voted number one in the Eat Healthy Contest. Congrats PJ!
Have a great weekend everyone!