I have a confession to make: I’m not a gardener. Plants and I simply don’t mesh. There are all these studies out there saying gardening is good for you, how digging in the dirt leads to a strong immune system and a better mental health… But alas, despite to being born to avid gardener parents, I was definitely endowed with a brown thumb… or two. My aunt, whose apartment looked like a jungle full of luscious green foliage plants, used to say that the secret is to talk to your plants. It was an interesting theory… but the more I thought about it, the less I was sure I was buying it. I mean, I talk to my kids, and have been doing so for years… prattling on and on about how to behave and what I thought they should be doing and why. In the end they pretty much always did what they wanted anyway. So if the offspring, flesh of my flesh and blood of my blood don’t listen, why should I believe some shrubs from the Home Depot would?!
But talking or not talking method aside, I’ve tried many things to overcome this shortcoming: I tried to buy hardy plants, supposedly able to withstand unintentional manhandling. I tried to water them more and water them less; give them attention, or give them space and let them do their thing… but “their thing” in my care always seemed to just be dying. Sometimes fast and sometimes slow, but eventually I always managed to kill them all. They say the first step to overcome anything is to embrace the truth, so I may just as well come out and say it like it is: Hi, I’m Daniela, and I am a prolific plant killer. I’ve come to terms with this; in fact, we all have. Instead of flowers, Mr. Photographer buys me chocolate, and if he does bring me a potted plant from time to time, we have an unspoken agreement it will be up to him to take care of it for me. I enjoy admiring its beauty from a safe distance, casting furtive glances at it from the other room, but won’t dare to come much closer.
I rather stick to doing what I’m good at, which is processing the fruit of edible plants somebody else managed not to do in. I enjoy walking through farmers markets on lazy Saturday mornings, looking at all the beautiful abundance Mother Nature decided to give us, touching and smelling it, and then bringing some of it home and transforming it into something else. And this weekend, we’re jamming, which is probably my most favorite way of succulent produce transformation. Jam making is easy, relatively fast, and I get to play and come up with new and unusual yummy combinations. Plus, my men like pancakes 🙂 Here is a glimpse of what I made: The first one is a peach and cantaloupe jam, which turned out the most beautiful sunny yellow color. It’s also a little runnier (probably thanks to the cantaloupe and its high water content), and therefore awesome to spread on crepes. The boozy fig one is the real winner though. Sweet and a little tart, with just a hint of cinnamon. I threw in some fresh lemon peel and divided the brandy in half – half was poured into the fruit right at the start and left to macerate, and the second half I added at the end of cooking (I didn’t want all that boozy goodness to evaporate!) We tried it right away on some grilled cheese sandwiches, and although it may seem like an odd combination, it was delish! If you decide to only try making one jam this year, this should be it!
Cantaloupe – Peach Preserves and Boozy Fig Jam
Cantaloupe – Peach Preserves
(makes about four ½ – pint jars)
- 450 g (1 lb.) peeled and seeded cantaloupe, diced
- 450 g (1 lb.) yellow peaches, stoned, peeled, and diced
- 4 tablespoons fresh lemon juice
- ½ cup (125 ml) fresh orange juice
- 300 g (10.5 oz.) granulated sugar
- ½ teaspoon ground anise
- Process the cantaloupe and peaches in a food processor or a blender. Pour the mixture into a deep saucepan.
- Add in the remaining ingredients, and bring the fruit to a boil. Cook, stirring almost constantly, for about 20 minutes, until the jam thickens to your liking. (For more info about how to know if the jam is ready, see this Mirabelle Ginger Jam post).
- Ladle the hot jam into clean ½ – pint glass jars, leaving about ¼ – inch space at the top. Remove any air bubbles. Wipe jar rims with clean damp cloth. Cover with hot lids; apply screw bands. Process the jars in a pot of boiling water for 15 minutes.
- Remove the jars from the water and let them cool upside down. Store the jam in a dark, cool place for up to a year.
Boozy Fig Jam
(adapted from http://www.epicurious.com; makes about six ½ – pint jars)
- 2 kg (4 lbs.) fresh purple figs, divided
- zest from 1 organic lemon
- 10 tablespoons (about ½ cup) fresh lemon juice (to taste)
- 4 cups (about 800 g, 28 oz.) granulated sugar
- ½ teaspoon coarse kosher salt
- 1 teaspoon ground cinnamon
- 3/4 cup (about 175 ml) brandy or cognac
- Process half of the cleaned and stemmed figs in a blender. Cut the remaining figs into ½ – inch (1 cm) pieces. Transfer all the figs into a deep big saucepan. Add in the sugar, lemon juice & zest, cinnamon & salt, and half of the brandy or cognac. Mix together, cover, and let stand at room temp for 1 hour.
- Bring the mixture to a boil, and cook, stirring often, for about 30 – 35 minutes, until the jam thickens, breaking up the large fig pieces into smaller bits. Add the remaining brandy or cognac at the end. Remove from heat.
- Ladle the hot jam into clean ½ – pint glass jars, leaving ¼ – inch space at the top of the jars. Remove any air bubbles and wipe the rims with a clean damp cloth. Cover with hot lids; apply screw bands.
- Process in a pot of boiling water for 15 minutes. Cool jars completely turning them upside down. Store in a cool dark place for up to a year.