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« Salzburg restaurant: Purzelbaum | Main | Rillettes »

Aug 25, 2006



You are so right about the capricious flavor of fruit. Your jam looks gorgeous. I'm curious, however, I don't know what "jam sugar" is.


I never thought about the possibility to use nuts in jam, what a tempting combination, I have to try it!


Hi Alanna,
jam sugar is a sugar we buy in every supermarket around here, it has slightly chunkier granules and has some pectin and citric acid added to ensure easy setting with a minimum of boiling - which helps preserve the bright colour of the fruit.
If you can't find jam (or similar) sugars, try to find pectin (I prefer powdered pectin, as it doesn't add even more liquid to the fruit, therefore again reducing cooking time) - it is usually produced from apples and therefore prefectly natural. It requires some acid to work, which you can add in the form of store-bought citric acid or by using some fresh lemon/lime juice.


Hi - I've just discovered your site through the jammin' event we've just had. I like your jam and your "motto" about cooking with passion... that can be said about most things in life too! But esp for things we love to do.


Johanna - this is funny - I was just about to leave a comment on this post when you left one on mine! Blog serendipity.

I was just saying that I adore apricot jam. I have a really hard time getting good apricots, though. If I find some I will try this! The addition of lemongrass (which I love) is intriguing, too.

Bea at La Tartine Gourmande

Oh this is surely a winner recipe! Yum! Love it! As an apricot jam lover ;-)

Lucy Vanel

Gorgeous jam you made there.


Still looking for last of the apricots but it may be too late ... thanks for the explanation re jam sugar, what a great product! Maybe if we had it, more Americans would make jam. Food bloggers don't count: we are definitely not representative!

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