Pump Up the Jam… and a Jammin’ Giveaway!!

It all started with a feeling of impending doom. Then the phone rang. It was the doorman announcing a delivery. “I’m not expecting any deliveries” i replied… “It’s from the Hamptons” he said. “Oh shit!” I answered, realizing it was this time of the year again. “Send it up..err.. i guess” i said, and waited anxiously by the elevator.

The elevator door opened to a mountain of fresh fruits and vegetables from Big Bossman’s gardens. I must have lost consciousness at that point because the next thing i remember is the floor of my kitchen covered with bags and coolers full of fresh produce. I don’t know if i should have laughed or cried…

Over the next few days i did my best to quickly use everything and made ratatouille with the vegetables, and tarts, pies, cobblers, chutneys, syrups, ice creams and sorbets with the fruit (that doesn’t leave me much time for blogging, does it?). A lot of fruit was eaten ‘as is’ of course and some more was given away to readers of this blog, some went to big bossman’s clients, and more went to charity. Next year, give me a stand at Union Square Market for chrissake!!

After doing all i could to use it all up more surprise deliveries kept creeping up on me, and I was returned to square one again and again… The enemy was advancing. I had to take the matter into my own hands and either shoot the gardeners or make jam. I choose the latter so last week, i made jam. And lots of it. Take THAT garden boy!! Ha!

The good news for you my friends is that one lucky winner will receive a jar of each of my experiments (i made three different kinds of jams). All you have to do is leave a comment at the end of this post and you’re entered to this jammin’ giveaway. A winner will be picked at random. Scroll down for more details.

For now, let’s pump it up my friends and let’s go over the making of peach-cardamon jam, sour cherry jam and an apricot jam that gets a kick from apricot pits and Beaumes-de-Venise. Take a deep breath, it won’t be easy but together we can do it, let’s pump up the jam!

Peach-Cardamon Jam

Ingredients:

4 pounds peaches, peeled and stoned
5 cups sugar
1 cup strained fresh lemon juice, or more to taste
1 tablespoon cardamon pods, crushed

Instructions:

Cut peaches into wedges about 1/2 inch thick, then cut each wedge in half crosswise. Transfer to a large bowl, add sugar and lemon juice and stir well. Let stand several hours (or overnight), stirring two or three times until sugar dissolves. Wrap the cardamon tightly in cheesecloth.

Transfer to a large pot, add the cardamon bring to a simmer over moderately high heat and simmer, skimming any white foam that collects on the surface, until peaches are tender and syrup thickens slightly, 25 to 30 minutes. Turn off the heat, and let rest several hours to “plump” the fruit. In other words, pump it up!

Cook for a couple minutes more over moderately high heat until it reaches 220°F. Or test for jamlike consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency.

Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top (the jars, the lids, the spoon and the tongs should be boiled for 10 minutes prior to using). Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly (your fingers should never come in contact with the inside of the jar). Cool and refrigerate for up to 3 months. Or, for longer storage, sterilise them by placing just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.

This one may be my favorite of the three, chunky peach jam perfumed with cardamon. They have great affinity for each other these two. Delicious on a slice of toasted brioche next to a cup of good coffee. Did you enter the giveaway, yet? Let’s move on to our next target… sour cherries!!

Sour Cherry Jam

Ingredients:

5 cups fresh sour cherries, stemmed and pitted
4 cups sugar
Zest and juice of 2 lemons
1/4 cup kirsch

Instructions:

Chop about half the cherries and combine them all (whole and chopped) in a large stockpot. Add the sugar, the lemon juice and zest and turn the heat on to medium. Stir once in a while with a spatula. The cherries will release a lot of juice. Bring this mixture to a boil and cook while skimming the white foam.

Cook for 25 to 30 minutes over moderatly high heat until it reaches 220’F (don’t taste it at this point, you would burn yourself). Or test for jam-like consistency by spooning a little onto a chilled saucer then returning the saucer to the freezer for a couple of minutes to cool the syrup quickly. It should firm to a soft jelly consistency. Remove from the heat and let cool for several minutes. Stir in the kirsch. Follow same instructions as for the peach-cardamon jam for canning and sterilizing.


This one captures summer at its best. The season is so short for sour cherries that you will enjoy to have some jam on hand for those cold winter days. I love it on a toasted and buttered english muffin for breakfast… with another cup of coffee. Yum! Let’s move on to the last one. Apricot jam with hints of almonds and Beaumes-de-Venise…

Apricot Jam-Zen

4 pounds apricots, rinsed, halved, and pitted, pits reserved
3 1/2 cups sugar
1 cup Beaumes-de-Venise

Instructions:

Remove from heat and let stand 5 minutes, then spoon into clean, hot jars to within 1/2 inch from the top (the jars, the lids, the spoon and the tongs should be boiled for 10 minutes prior to using). Wipe rim clean with a towel dipped in hot water. Place lids and rings on jars and seal tightly (your fingers should never come in contact with the inside of the jar). Cool and refrigerate for up to 3 months. Or, for longer storage, sterilise them by placing just-filled jars in boiling water to cover by 1 inch and boil 15 minutes for half-pint jars, 20 minutes for pint jars. Transfer with tongs to a rack to cool; lids should form a seal. Sealed jars may be stored in a pantry for up to a year.

Thick-and-bright-orange apricot jam that gets extra perfume from the pits and sweet wine. Delicious just as it is and not too sweet. I could eat it with a spoon right out of the jar. It’s hard to go back to supermarket jams after trying this. Do you want a taste?…

The giveaway! Yes, you heard me right. I will ship a trio of jams to ONE lucky winner. I think they are safe to travel since i sterilized them, i’ll make sure to pack them safely. If you want a taste just say Hi in the comment room and cross your fingers. The winner will be picked randomly and announced on this blog next monday or tuesday. No double entries or anonymous comments please. You have until Friday August 1st at midnight (Eastern Time) to enter this contest. Good luck to all!

 

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  • Manggy

    First! Damn! Ha ha ha.
    Hi! *crosses fingers*
    They all look so delicious (I just received a jar of Ann’s super orange-rhubarb marmalade, so I’m one happy ducky)! Hey, will we get to see any of the hundred desserts you made? 😉

  • Cyndi

    Oooh I would *love* to win some of your delicious jam! The first jar I would crack open is the Apricot Zen-Jam.

  • FranMag

    I just started reading your blog a couple of weeks ago after finding you on Twitter. I love your enthusiasm and bold type choices. :-)

  • canarygirl

    Oh my goodnessssss! I am playing the world’s smallest violin for you, Zen man. 😉 LOL Your jams look just super delicious!

  • The Caked Crusader

    Jam making is always one of those tasks that I think I’m going to enjoy much more than I actually do – yours has come out beautifully though!

  • lise.

    All I can find at any of my farmer’s markets is okra and watermelons, but I guess if I’m still stuck in San Antonio, the jam might be a good consolation prize? I love your blog and its been a real delight to see new posts popping up in my google reader.

  • Dhanggit

    i love all these three jams specially they are your concoctions!! i hope i’ll be the winner..how much do i need to pay you to make me win??:-) heheh have a great week Zenchef

  • Peter M

    I'm amazed that more people don't make peach & apricot jam..they are two of my favourites.

    Bravo Monsieur Chef!

  • Darius T. Williams

    ::waves hands frantically::

    I want some – I want some!

  • April in CT

    Holy hell I wanna be attacked like that!

    Those look absolutely amazing and I’m going to clean out a spot in my fridge for a little good karma and encouragement of the jam Gods.

  • Mary Coleman

    Bonjour precious! I would love to win your jam!!

  • annna

    hihihihi!! *waves hand wildly*

    I lafuuuu jam. *Drooling just looking at the pictures*

  • TavoLini

    Hi!

    The jams look great–I’d like to see the ratatouille! I,too, was innundated with garden vegetables and made a whopping pot of gumbo. Got to love summertime :)

  • Ben

    I love giveaways, even though I never win anything :( LOL I want some jam this time, it loosk just amazing! :)

  • Tia

    Do you accept bribes? :)

  • Adam

    Simply awesome, dude. All three flavors are unique and will go great with just about anything.

    Tell me you have a cherry pitter. If you sliced 5 cups of cherries and pitted them yourself, you are a saint, my man.

  • Kate / Kajal

    Me, Me …!!! Pick Me !!! i live in A F R I C A !!! i’ll never be able to make me a cherry or peach or apricot jam … its a 3rd world country … no fruit in abundance … only a handful of expensive teasers … :(* puppy dog face *) I’ll mail you my add right away :p …r u sure you dont deliver personally ??? :p

  • Ann

    Okay, count me in… and if I win you can just bring them to me and Jack and I will buy you a drink here in hipsterville. :-)

  • carvedinmarble

    oh yum! hope some of that awesome jam comes my way.

  • Kimi

    wow, those are jammin jams, great combos. hope to taste for myself!

  • Shreya

    Oh! What a delightful trick into making us read the entire post:P:-)Though I must confess I love the idea. And yes, I’d be even more delighted (ecstatic) to get a pack of the three jams. What beauties (your pics are too tempting!), the colours are just amazing, and the flavours, hmm….cardamom with peach….just perfect..and I had to google ‘Beaumes-de-Venise’:-) I like the use of lemon juice, we use fruit vinegar at home while making jams. Do enjoy your jams throughout the year:-)

  • Giff Constable

    you’ve been a busy Zen! Looks delicious tho :) Smallest violin indeed!

  • Elle

    *trying to pull myself out of a beautiful fruit jam induced trance…*

    Those are gorgeous, Zen! And making my mouth water. Damn!

  • charlotte s

    yum! i would LOVE one of those jams for my breakfast toast! they look delicious!

  • Ginny

    oh jam!!! That would be awesome! :) looks so good!

  • Gloria

    Zen Chef!!! I saw this and I cant breath!!!! ALL IS BEAUTY!! the fruits, the colours, the jams, maybe why we are in winter yet!! I feeling nostalgic about peaches!!Love allthis fruits!!! xxxxxxxxxxxxGloria (I made jams in the summer too)

  • squillen

    Oh I hope I win!!!!! I love homemade jam but being in the middle of moving I just don’t have the time to do it!!!

  • Vicki

    ooh, yum! I want!

  • Joe

    My taste buds are tingling for that jam!

  • Jenny

    Oh, pick me pick me pick me! I want the homemade jam from the master chef!

  • Elra

    This is so wonderful. A friend of mine just sent me Apricot jams from my apricot trees. So I still have a jar. However, I don’t really mind to win yours, especially I never tasted the one with “Beaumes-de Venise”
    Cheers.

  • Nicole

    Ohhhhhh!!!! I like the sound of the sour cherry jam! Yum…… But they do all look good and so different!
    Pick me, pick me!

    Thanks for the Jean-George recipe!!!

  • AzAzura

    My eyes were all jammed up looking at your jam pixxies!Peach cardamon jam would be my number one favourite x

  • Mike of Mike’s Table

    All three of those sound fantastic. In on random chance!

  • Mochachocolata Rita

    okie…i am not good at this…i NEVER won the lottery despite the fact that i hardly buy lottery tickets…waitaminute….that didn’t sound right! lol…beautiful jammies, zenman, just gimme some! ehehehe

  • Chicopea

    How can I have cheerios tomorrow morning when I know your jam exists? I agree, I can definitely pass the bread and eat these with a spoon. Pick me, tap tap over heere! :)

  • doggybloggy

    you, my friend, are such a gem of a jammer…these jams are rockin’

  • Logan

    Just found this blog a few weeks ago and I’m loving the irreverent stories and wonderful recipes. Keep em coming! *crosses fingers, there’s no good stone fruits out my way*

  • Brilynn

    I will have that song in my head for the rest of the night… those jams looks awesome, please send them my way!

  • Mia King

    Fingers crossed, fingers crossed, fingers crossed!

    Am trying the recipe for gateau basque tonight – wish me luck!

  • Sally Parrott Ashbrook

    Lucky me that I should chance upon your blog when you’re having such a fantastic contest! Mmmmm homemade jam!

  • glamah16

    I want to taste your Jam , Zen Man.

  • John R.

    Ohhh my fingers are crossed. Those look jams look SOOO good! I hope I win this time :D. Keep up the awesome word Zen man!

  • Emiline

    Three-great sounding recipes! It’s hard for me to pick a favorite. I would love to try the sour cherry, for sure.

    I’m jealous of all that produce! I guess the boss can be pretty nice sometimes.

  • Dee

    Scoring these recipes are more than enough, thanks *while waving hands frantically*

    I’m not sure why I’ve never made peach jam… will sort that out soon enough.

  • Bella Baita View

    I love your blog and stories. I’ve had trouble getting your feed into my reader, but it seems I might have had success today. Nice twists on the jam scene.

  • stilicious

    Looks delicious and super tasty. Would love to try my hand at making jam but the whole boiling jars thing scares me a little.

  • T.W. Barritt at Culinary Types

    Count me in! I have been trying some different preserving experiments with the haul from the local garden. Just tried out the refrigerator method for pickling. It’s supposed to be good for about 2 weeks with none of the boiling or sterilizing. Cooking Light says it will work. Tonight I sample the results and hopefully will live to tell the tale! You’ve inspired me to give jam a try.

  • lauren

    entering again… 😉
    they look gorgeous!

  • taste memory

    so you did make that cherry jam….i know you said anonymous~but pick me pick me! i lived near jam country (ohio amish country) 5 years so totlly appreciate JAM 😉