The Great Wellington Jam-Off is being held on Sunday at the City Market. I've seen a lot of comments coming through Facebook and Twitter about the Jam-Off and I'm happy to be a jam-petitor. It is so hard to know which one jam to submit though. I think that my best jam of the season is Blackberry and Apple - I got the recipe off the Jam-Off website though so thought it poor form to submit that! I really wanted to submit the Apple Butter I made last winter but thought that it wouldn't meet the definition of jam.
I had been wanting to make preserved apricots with cardamon for a while. I figured a cardamon pod in every jar of preserved apricots would be delicious, making them a little bit more special when we came to open them in winter (if they lasted that long). But then the jam-off came and I figured that it would make an equally delicious flavour of jam.
It is pretty good - so long as you are very economical with the cardamon. I made a batch of apricot jam largely following the recipe in the Edmond's cookbook. For that recipe (which makes ten jars from 2.75kgs of apricots) I added six cardamon pods. I tied them into a muslin, along with the apricot kernels and removed after ten minutes of boiling.
The result is pretty good actually. The star of the show is the apricot - quite an aggressively apricot flavour and the cardamon just adds a warmth to the apricot, almost a depth to the flavour rather than a change to it, that lingers long after the jam has been eaten!
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New layout! Gorgeous!
ReplyDeleteI didn't know about the jam off, fun! And your jam sounds good, how do you use it? For toasts?
ReplyDeleteI put my name with the followers too :-)
Happy Weekend
Alessandra