I didn’t find out about Under the High Chair’s Virtual Jam Swap in a straight-line kinda way. I was reading my latest Foodbuzz headlines, and saw a new post called Jam Swap from Coco Bean, a blog from the Montreal food improv team of Ian and Christie. Seems they’d discovered that canning – at first intimidating – could pay off just like a cookie exchange at their friend Aimee’s real-life Jam Swap. I followed their link to Aimee’s Under the High Chair blog (don’t you love the way links are the internet’s version of a bread crumb trail?) At UtHC, I discovered that in addition to her live jam swap, about which Ian had written, Aimee had just posted a round-up of her virtual (blogging) jam swap. Her post includes the links to the adventures (and misadventures) and 25 recipes from jammers who personify the improvisational approach to preserving flavor.
Julie Powell cooked her way through Julia Child‘s Mastering the Art of French Cooking. I want to cook my way through all 25 recipes in Aimee’s Virtual Jam Swap. Always on the lookout for unique and new jam recipes, several of the VJS entries caught my eye, and fit right in to the kinds of fruit available at this time of year in central New York:
Apple Pie Jam from Kim at Flavorista (lower sugar, with pectin)
Grapefruit Cranberry Marmalade from Cheri at Kitchen Simplicity (no added pectin)
Coconut Jam (Kaya) from Cheryl at Backseat Gourmet (no added pectin)
UtHC’s jam swap also collected recipes for jams, butters, marmalades and spreads made with plums, rhubarb, apricots, peaches, blueberries, cherries, mint, peppers, berries and apples.
I’ve got a lot of reading and recipe-sorting to do; I definitely need to put some of these recipes into my jam repertoire. Thanks, Aimee, for sending out the call for your Virtual Jam Swap, and then sharing all of the bounty with the world.
What jams will you be making next – for holiday gifts, or when the fresh fruits in your area come back into season? Will you share your jam plans?