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REVIVALIST FERVOR
As with many artisan food trends that were once a neces-sity
long ago — something your grandma used to do — they
have become litmus tests for foodies. Preserving food at
home has seen a revival as lushly, photographed cookbooks
like “Jamit, Pickle, Cure It,” have hit bookshelves. An end-less
stream of blog posts also touts the virtues of jam-making.
Celebrities have joined the throngs of enthusiasts, too.
Supermodel Kate Moss recently made jam and sold it at the
Glastonbury Festival for charity; Taylor Swift gives it as gifts
to friends and family; Khloe Kardashian prepared strawberry
and vanilla bean jam and posted the entire spectacle on
Snapchat. Sales of jam-making paraphernalia have soared: Bell
Mason jars, jam thermometers and muslin squares.
The fastest growing sector of the market, however, is savory
jams made from produce like tomatoes, onions, peppers,
chili, ginger and even bacon. Hot pepper jam has always been
a Southern staple, but recently savory jams overtook srira-cha
as the fastest-growing condiment, according to market
research company Datassential. Marisa McClellan, author of
“Food in Jars” is perhaps one of savory jam’s biggest enthusi-asts.
“I’m always looking at ways to open people’s eyes to the
different opportunities in preserve-making,” says McClellan.
“One of these things is savory jam.”
kind of the same,
but not really...
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WHAT’S THE DIFFERENCE?
BJELLIES are made only from
fruit juice; the solids are strained from the juice
before the sugar is added, making it relatively
translucent and easy to spread.
YJAMS are chunks of fruit crushed
together and boiled until soft — the chunks are
left in the mixture, so the result is not a clear
spread.
AMARMALADES
are jellies in which pieces of fruit and rind are
suspended, not crushed.
XPRESERVES are
similar to jams with larger chunks and can be
a mixture of fruits, with nuts and raisins often
added.