A Time for Jam...

I have been thinking rather a lot about jam lately.

For an ingredient consisting, broadly speaking, of fruit and sugar, it has managed to occupy an extraordinarily important position in British culinary history. It has appeared on breakfast tables, inside cakes, beneath pastry lids and, on occasion, in places where it has absolutely no business being.

And yet, most of us remain stubbornly devoted to spreading it on toast.

I think we ought to be rather more adventurous.

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Beyond the Breakfast Table 🍞

There is nothing objectionable about toast and jam. Indeed, I consider it one of life's more dependable pleasures.

But jam is capable of considerably more.

A spoonful stirred into warm porridge transforms an otherwise unremarkable breakfast into something rather luxurious. Swirled through plant-based yoghurt, it provides sweetness and colour without requiring much effort.

Then there are cakes.

A Victoria sponge without strawberry or raspberry jam would be a thoroughly disappointing affair. Jam tarts, meanwhile, are proof that sometimes the simplest combinations are the most successful.

Personally, I rather like the idea of sandwiching two buttery-style biscuits together with a generous helping of blackberry jam.

An entirely reasonable arrangement, I think.

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Jam Has a Scientific Side 👩‍🔬

One of the more interesting things about jam is that its consistency depends upon a little chemistry.

Fruit contains a substance called pectin, which helps jam set when the conditions are right. Sugar, acidity and heat all play their parts.

Some fruits contain more natural pectin than others, which explains why certain jams set readily while others require a little encouragement.

It is a remarkably delicate balancing act for something that eventually ends up being attacked with a teaspoon.

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The More Unusual Possibilities 🤔

Jam need not be reserved exclusively for sweet dishes.

A little berry jam can be combined with vinegar and mustard to create a fruity salad dressing. It can also form the basis of a sweet, tangy glaze for roasted vegetables.

And then, of course, there is the magnificent possibility of warming jam slightly and pouring it over vegan ice cream.

I can think of very few circumstances in which this would be an unreasonable decision.

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A Jar or Two 🍓

As I continue exploring different ideas for The Prancing Pony Bakery, jam has become an increasingly interesting prospect. Both in its possibilities for flavour and the fact that so many people enjoy it (including me).

Raspberry, strawberry and blackberry each possess their own character, sweetness and little peculiarities.

What appeals to me most is their versatility. A single jar might become breakfast, afternoon tea, a cake filling or a midnight spoonful straight from the fridge.

Not that I am suggesting anyone should eat jam directly from the jar.

Naturally, I would never dream of such behaviour!

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Interested?

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