Comments on: It’s Raining Jam…

By: Rona Y

Rona Y — Fri, 22 Feb 2013 18:55:10 +0000

Some additional notes about making the recipe were recently posted here https://dinersjournal.blogs.nytimes.com/2013/02/22/notes-from-the-recipe-tester-mallorcas/?partner=rss&emc=rss .

I hope you post about your experiment. The article states the recipe is based on the Mallorca of San Juan, Puerto Rico, so I am curious as to the differences in its evolution in the Philippines vs another Spanish colony. Which might be closer to the original, I wonder?

BTW, while in Manila I purchased a dozen of Addie Wijangco’s ensaymada. Delicious! Not really old-style, but full of butter and egg yolks. I shared one with a co-worker who unfolded one end of the wrapper, took a big whiff, and said, “This smells exactly like the butter my grandmother used to make. Pure fresh butter!” If I were in Manila, I would buy more!

By: Sister

Sister — Fri, 22 Feb 2013 15:39:59 +0000

Tamarind jam is delicious. You have to peel, then boil the ripe tamarind with a little water to loosen the brown pulp. Then push through a coarse strainer to remove the seeds and cellulose. Measure the pulp and add sugar one to one and cook until thickened. Adding a little pectin will reduce the cooking time and preserve more of the tamarind flavor.
You should try making it during tamarind season, marketman, Lola used to make it in the 1950’s.

By: Marketman

Marketman — Wed, 20 Feb 2013 08:34:29 +0000

Rona, thank you very much for that link, I will definitely try the mallorcas recipe soon, it sounds really simplified. However, this does differ from an ensaimada mallorquina, for the sole reason that ensaimada was named after a critical ingredient, saim, or lard. But if this tastes good, and is easy to do, its worth a try… :)

By: cat

cat — Wed, 20 Feb 2013 03:32:48 +0000

Nice post sir! I love jams, especially the sweet and tart tasting combos. :)
I recently discovered Tamarind Jam and fell in love with it. My husband doesn’t like it even my “open-minded” (when it comes to food) parents hates the taste of it. I’m trying to find a Tamarind jam in the market, do you know and can you suggest (perhaps) a good one?

By: Rona Y

Rona Y — Wed, 20 Feb 2013 02:35:46 +0000

Thanks! I was in that general area for a bit, but couldn’t spend much time looking. Next time!

BTW, the NYTimes has an article this week on Mallorcas, which is the word the author uses for Spanish ensaimada. If you’re interested in reading, the link to the article is https://www.nytimes.com/2013/02/20/dining/the-mallorcas-of-san-juan.html and to the recipe is https://www.nytimes.com/recipes/1014558/Mallorcas.html?pagewanted=print

By: Ed B.

Ed B. — Tue, 19 Feb 2013 12:04:06 +0000

Thank you for the tip on where to find Ball jars. :D

By: Betchay

Betchay — Mon, 18 Feb 2013 10:03:45 +0000

I wish sister will adopt me and send me those jams and marmalades too!

By: Marketman

Marketman — Mon, 18 Feb 2013 08:06:48 +0000

Ball jars are sometimes available in the True Value store in the basement of Rockwell, and other larger locations. They are pricey, sometimes up to PHP100 a jar, but re-usable. I buy new covers/tops when I manage to find them on trips to the U.S. and it is canning season (towards the end of the summer). The jars are very sturdy and most useful.

By: Ed B.

Ed B. — Mon, 18 Feb 2013 07:52:39 +0000

Ah I see…I was just curious and was wondering if you’ve ever sold off any of the jars because Ball jars are still (I believe) difficult to find here in the Philippines, and are quite expensive if you do find them.

By: Marketman

Marketman — Mon, 18 Feb 2013 05:23:43 +0000

Ed B, many of these are standard Ball jar sizes, for which I often have extra new covers, so I can re-use the bottles. Also, they can be recycled for bagoong manufacture, or storage of legumes, specialty grains and rice. Also good for making simple pickles at home in your fridge rather than heat treated ones… so the bottles don’t go to waste… :)