Monday, 30 September 2013

Jamming away: damsons, rosemary and vanilla

I had to think of something to do with the rest of the damsons. So jam and Jerusalem it was!

A TV series about Rachel Khoo cooking away in her tiny, tiny little Parisian kitchen gave me some hope about how far the limits of a kitchen can be pushed.

Until I realized that even Mademoiselle Khoo's cuisinette is about three times bigger than mine. So, jamming sessions aren't the least challenging ones to execute in that cupboard of mine.

Since rosemary was such a good combination with damsons, I put some in the jam too. Along with the skins of a vanilla pod the seeds of which had been used in baking.

And good it was. "Deep flavours", commented the test kitchen. This works well with patés. And cheese of course. If you actually eat it.

1/2 l damsons
1,25 dl jam (gelling) sugar)
1 largeish sprig of rosemary
1 vanilla pod

Measure the ingredients into a pan, bring to boil and then cook over moderate heat for about 10 minutes. Then remove the rosemary and vanilla pod and store in jars. You'll find the list of things to remember when making jam over here.




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