I’ve been known to become obsessed with a new interest, or solving a problem, or finding the right answer. I am rarely happy with “just okay.” That perfectionist streak is one of the reasons I love creating recipes. And while I can drive the people closest to me crazy at times, they (and you) get to reap the benefits of my obsessions.
Lately I have been obsessed with making jam. Ever since I saw a jam-making demo by Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round, I have been making jam non-stop. Oh, I made jams before, but not in as many varieties and flavors as I do now.
One of the things I love about making my own jam is the ability to control the ingredients. I usually use considerably less sugar than most jam recipes call for, and I avoid the use of pectin or other thickeners or preservatives. There is no end to the variety of jams you can create, and the result is just plain goodness!
Guess what everyone is getting for Christmas this year?
Do you still have blueberries? Check out my recipe for Blueberry Jam.