Comments on: Jam for Dessert…

By: j.

j. — Tue, 17 May 2011 12:43:59 +0000

It sounds a bit like an Eton Mess to me… hmmm I would have loved to have a bit of it myself. My merangue making skills are utterly horrible.

By: millet

millet — Mon, 16 May 2011 13:12:10 +0000

wow, a cross between a pavlova and a sans rival..with whole berry jam pa gyud!

By: Anne :-)

Anne :-) — Mon, 16 May 2011 03:55:45 +0000

Wow!

By: Connie C

Connie C — Mon, 16 May 2011 01:29:31 +0000

Footloose, ha, ha, ha. If you can play with words maybe you can play with jam making with stevia too! Found this site:

https://www.ehow.com/how_7283587_making-jam-stevia.html

I don’t think I’ll ever take the time to make jams, sister’s inspiring jam making zeal notwithstanding. If you ever try, let us know how it turns out. Maybe Stevia will be the new sweetener we will be touting about.

By: scarlet's walk

scarlet's walk — Sun, 15 May 2011 17:38:15 +0000

yum!

By: Footloose

Footloose — Sun, 15 May 2011 12:29:18 +0000

Connie C, I tried another sugar substitute that is tauted to have incredible heat stability and made wild blueberry jam with it. I tell you, the result was barely edible but we called it Splenda in the glass anyway.

By: Susie

Susie — Sun, 15 May 2011 12:27:12 +0000

MM, classic Eton Mess….we made some last week with some fresh strawberries, layers of meringue and cream. Happiness :-)

By: Connie C

Connie C — Sun, 15 May 2011 11:37:34 +0000

Sugar sugar sugar! All these jam posts make me green with envy.

In sympathy to hubby who has a sugar problem, I have banished most of the jam preserves from the (deep recesses of ) pantry where I usually hide them except for a jar or two of market bought homemade strawberry and passion fruit jam/ preserves which are carefully rationed.

Wonder how stevia and/or erythritol blend (Steviva) would work as partial substitute for the sugar requirement.

By: sister

sister — Sun, 15 May 2011 11:07:17 +0000

Nice use of the strawberry jam. No pectin added, hence the runny consistency, but note the whole berries. I made several batches, some thicker than others, having added pectin to suspend the berries in the jam, all have their uses. Whole berry jams take three days to make.
Topping plain yogurt with jam for breakfast seems as popular as spreading on bread.
Artisan putting marmalade on cheesecake is good. Artisan, putting meyer lemon marmalade with ginger into pound cake batter ramps it right up in flavour. Last night I served rhubarb with cheesecake. Berry jams can be used to fill layer cakes or cookies.
Jam can be used to glaze roast meats, marmalade w/ bourbon is great on roast duck or roast pork. Peach, apricot, and plum jams work well with savory dishes as well. Just add mustard to jam, some lemon juice, and some liquor and serve as a sauce for grilled or roasted meats. Lemon marmalade is a good glaze for pan sauteed fish.
Don’t worry, MM, I’m making fewer jars this year, now that I’ve gotten feedback from my panel of family and friends.

By: Junb

Junb — Sun, 15 May 2011 09:02:11 +0000

Drooling !!!