Had lunch with a friend yesterday and, as usual, we gabbed about food. Not just what was sitting in front of us on our plates, but what we had eaten in the last week and what we were cooking and reading about the subject. Not that we're obsessed or anything!
My jaw kind of dropped when she bragged about her lastest batch of jam, rhubarb with dried apricot. Which sounds like heaven, but that's not what floored me. She said she made it in her bread machine. Really? I guess that's not exactly news, as people have been making jam in bread machines for years. Some bread machines even have jam-making settings.
It sounds easy and efficient, especially if you're into multi-tasking, even if it does take a couple of hours to complete the process. It would certainly keep the kitchen cooler on a warm summer day.
But I'm not convinced. I like the old-fashioned way of making jam, the way you can come home with a half a flat of raspberries and a little bit later, have jars tucked away in the cupboard for enjoying in the winter months. I love the high drama of waiting for the jam to set, listening for that tell-tale thick bubbly sound and smelling the wonderful fragrance of fruit and sugar throughout the house.
What about you? How do you jam?
-- Leslie Kelly
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