August 1, 2015

the breakfast club: the ten best homemade jams


Premise: if you can apply mascara, you can make jam. You may proceed from here.

question: what is better than a pot of freshly brewed coffee, warm crunchy Semmeln** from the bakery, Austrian butter and homemade apricot jam? Nothing. If I had to choose one meal a day, you know, if the food witch appeared and said, you only get one meal a day forever, what's it going to be, I'd say: breakfast please, everyday, all day.

If you love fresh bread, butter and jam as much as me, then you must try your own homemade jam otherwise you are missing out on a taste of paradise. A pretty accurate analogy on the difference between homemade and store bought is the difference between fresh flowers and plastic flowers. Plastic flowers look great, totally real (they've come a long way) and never spoil. But they have no scent. Nothing. Like plastic flowers, store bought jam looks wonderful but compared to homemade? Tasteless. You know what the beauty is of homemade jam is? It's cheaper (for the most part unless you go for very exotic berries) and so easy to make. Cleaning and cutting fruit, putting it into a pot, adding sugar and pectin, stirring for twenty or thirty minutes can be done while listening to two movements of Beethoven's 5th symphony (perfect accompaniment, you'll feel like Snow White cooking in the forest) so no excuse to forsake paradise.

The most expensive creatively labeled artisanal jams cannot compare to a jam you make with your favorite fruits (my favs are the traditional spreads: apricot, strawberry, cherry, blueberry and french lemon confiture) , and even smudged handwriten labels have charm. In a pinch, a jar of homemade jam is a lovely gift for any breakfast fetishist you may know.

Here are 9 lovely recipes for jam (the 10th one in this list-banana spread-is not to my liking) I am trying the sweet 'n tart apple freezer spread next because I never know what to do with a bag full of mushy apples. Enjoy!

** Semmeln are crunchy crusted bread rolls made in Austria and they cannot be rolled up into tiny balls of mush like 99.9% of American bread. Semmeln are divine.

photo of apricot jam courtesy of


No comments: