In Praise of Winter Jam Recipes

Photo © John Kernick
By Sarah DiGregorio Posted March 03, 2015

Flavored with spices, spirits and more, winter jams can require—and reward—creativity. But even the simplest kinds are surprising.

Flavored with spices, spirits and more, winter jams can require—and reward—creativity. But even the simplest kinds are surprising.

It's no knock on summer jam to say that the winter kind can be more inventive. After all, when you’re working with August fruit at its sweet and drippy peak, the less you do to it the better. But in winter, confronted 
with yet another box of pears pulled from the dark depths of cold storage, the best jam makers feel compelled to use all their creativity. They’re even excited about it. As Laena McCarthy of Brooklyn’s Anarchy in a Jar puts it, “Winter 
is the time to play.” For her, playing means combining grapefruit with smoked salt; for Liz Cowan of Portland, Oregon’s Three Little Figs, 
it means simmering apples with coffee and stout. Cowan, for her part, points out one more advantage of preserving in winter instead of summer: “The kitchen’s not 120 degrees!”

Recipes:
Grapefruit Marmalade with Smoked Salt
Cranberry-Clementine Preserves
Kiwi Jam
Puddletown Pub Chutney

Related:
Jam Recipes
Condiment Recipes
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