August 28th
2006
Thank you all so much for participating and your wonderful entries. When we initially came up with our theme "jams and sweet preserves" for this month's edition of Sugar High Friday (inaugurated by Jennifer, the Domestic Goddess), we had little idea about the level of creativity and ingenuity the food blogging community would display. A whiff of concern that we might end up receiving a 1001 strawberry jam recipes was quickly dissolved! Many entries feature ingredients I never thought of adding to a jam recipe, like beer, shallots and sesame. What a shame, hosting SHF doesn't come with free samples for the host...! Again, thanks everyone for contributing, I'm in complete awe over the beautiful labels some of you created. But see for yourself...
Submissions are listed in the order they were received.
Blueberry Port Chutney Shortbread BarsDanielle from Habeas Brulee
Brooklyn, NY
Shallot, Beer, Prune, and Cocoa Nib JamDavid from DavidLebovitz.com
Paris, France
Apricot & roast pistachio jamjohanna from the passionate cook
london/uk
Grand-Mo's Apricot Jamelodie from mon petit biscuit cuit
France
Fig and Hibiscus JamHelen from Tartelette
Charleston, SC
Jam SessionsJenjen from Milk and Cookies
Sydney, Australia
Peach-Cava-Jamzorra from 1x umrühren bitte
Andalucia, Spain
Cognac Infused Plum-
Walnut JamBaking Soda (Karen) from bakemyday
The Netherlands
Blueberry CurdPetra from Foodfreak
Hamburg, Germany
Fake Cloudberry Jam of Gooseberries & CarrotsPille from nami-nami
Edinburgh, Scotland
Sweet Red Pepper JellyAndrea Meyers from Andrea's Recipe box
Hampton Roads, Virginia
Green Pepper JellyAlanna from A Veggie Venture
St Louis, USA
Pear-Cinnamon-Vanilla-JamClaudia from Dolce
Munich
Plum MarmaladeLexi from Catching Points
Sweden
Seville orange and Calvados marmaladeRebecca from CucinaRebecca
Sydney, Australia
Sweet Onion Jam for Sugar High FridayLady Lunchalot from Lady Lunchalot
Melbourne, Australia
Fig-Sesame JamFaith from mekuno cooking
Florida
Apricot jamVirtual Frolic from Virtual Frolic
New York (USA)
Plum JamMarc from Mental Masala
Berkeley, CA
Plum & Red Currant JamUlrike from Küchenlatein
Kronshagen, Schleswig-Holstein, Germany
Rhubarb, Apple & Vanilla JamHaalo from Cook (almost) Anything at Least Once
Melbourne, Australia
june's fig jamjules clancy from stonesoup
sydney, australia
apple pectin jellylindy from Toast
Pittsburgh
Apricot Vanilla Jam-Raspberry and Yellow Peach JamBea from La tartine gourmande
Boston, USA
Rhubarb CordialZarah Maria from Food & Thoughts
Copenhagen, Denmark
Summer berry and lemon verbena jellyMakiko Itoh from I was really just very hungry
Switzerland
Roasted Raspberry JamGinny from La Petite Chinoise
Paris
Gelee de GroseillesSam from Becks & Posh
San Francisco
K's Birthday JamMeredith from Cooking 101
Santa Barbara, CA
Rhubarb Strawberry Jam my wayChrispy from Experimentation of Taste
Longivew, WA USA
Peach ButterNatalia from From Our Kitchen
Colorado
Canned Peacheslucette from cooking vintage
cleveland OH
Spiced PeachesPepper from Frugal Cuisine
Edmonton, Canada
Adventures with strawberries & LimoncelloAnne from Anne's Food
Sweden
Cantaloupe PreservesCarolyn from 18thC Cuisine
Nouvelle France
Spiced Pear PreservesL from Cookbook 411
Seattle
Plum JamNic from bakingsheet
Los Angeles, CA
Raspberry juice & jellyClaudia from fool for food
Hamburg, Germany
Plum Spice JamKT from Gastronomy 101
Los Angeles
Bourbon-Peach Jam w/ VanillaJen from The Omnivorous Egg
Salem, MA
Jalapeno Pepper JellyElise Bauer from Simply Recipes
Carmichael, California, USA
apple-mapple jam and blackberry jamjune from june allison
asheville
Nectarine and tomato chutneyXimena from Lobstersquad
Madrid
Confiture de MirabelleLucy Vanel from Lucy's Kitchen Notebook
Lyon, France
Cherry Champagne Lime Jelly
with a Kick!surfindaave from The Serendipitous Chef
SoCal
Fig-Orange Jam with Cinnamon & Sesame SeedsMichelle from Je Mange la Ville
Portland, OR
Scottish strawberry rollEva from The Golden Shrimp
Dundee, Scotland
Blueberry Syrah Preserves and Blueberry Currant JamKimberly from Music and Cats
Seattle
1,000 canned tomatoesCarl Tashian from Carl Tashian
Somerville, MA
Peach PreservesLibby from Cafe Libby
Berkeley, CA
Green apple jellyMarie-Laure from Ô Délices
France
Apricot Jam and Apricot Almond Coffee CakeIvonne from Cream Puffs in Venice
Italy
Nectarine Blueberry Jam & Red Currant JellyNicky from delicious:days
Munich, Germany
Update: Don't miss out on the next and upcoming Sugar High Friday event (Surprise Inside) over at A Veggie Venture!
Oh boy, this is a really rich round up.
Thank you soooo much.
Hello Nicky: Thanks for organising the event! For a first-time jammer, I got to see all the different ways to make jam out of almost anything sweet that we like. Thanks also for introducing other food/jam bloggers I did not meet earlier.
Like you said: a pity that we can taste some of the other jams... a little pot of jam would have been such a nice surprise in the postbox!
I'd be happy to send a free sample, but since we've both (publicly) acknowledged our distrust of our local post offices, I'm thinking you'd miss out on some lovely jam, while a few lucky (or nefarious) postal workers fixed themselves a nice snack...at your expense!
Thanks for the round-up...it's fun and, of course, lovely.
Wow, this all looks so lovely and delicious! Yum!
*** Am now knocking my head against the keyboard, for not entering this roundup. stupid, stupid me! =( ***
But will definitely not pass on the next SHF...=)
Just read about the TIME.com selection, congrats!!!
Wow, this is some round-up! And so many varieties to read and try ... Thank you for hosting, I enjoyed participating.
Wow, great! So neat to see everyone's ideas. I think I know how I am spending my night ... reading up on all of these preserves. Yum!
I was watching a show over the weekend that said you can take any type of bread, any type of cheese and any type of jam, grill it and it would taste good. I'm taking this post as a sign that I need to try a grilled cheese and jam sandwich. Hooray for providence!
wow, you certainly did not lack of entries! This is great I will never have an excuse for not having a recipe for jam, there are so many ides. Thank you for hosting this event so well.
heaps of fabulous entries and so efficiently processed and displayed - job very well done!
Somehow my comment got lost I think, I'd like to thank you for this beautiful round-up and hosting the event. So many recipes to try and sample, so many varieties! I truly enjoyed participating.
Hi Nicky and Oliver,
Thank you for hosting such a lovely, and well-timed, event! I had a great time experimenting with the jalapenos to come up with the final entry. Also, you inspired me to be a little bit more creative than usual with the packaging. Cheers, Elise
Nicky,
Thanks for being such a great host for the event! The variety of entries is quite inspiring, and I'm definitely going to have a go at some of these.
What a beautiful round-up! Thanks for hosting, and for a wonderful SHF theme.I'm looking forward to trying quite a few of these recipes.
Meine Suche nach einem Marmeladenrezept hat mich zu eurer Seite geführt und jetzt weiß ich gar nicht mit welchem Rezept ich beginnen soll, bei der Auswahl! Wunderschöne Seite übrigens :)
[...] Delicious Days features stellar entries for the jam-and-sweet-preserves theme of the latest installment of Sugar High Friday. [...]
So far I've been to lazy to do things like jams and preserves, but this variety looks to good to let it pass by! I found your site via 9 rules, keep up the great work!
Im Garten warten noch zwei Zwetschgen- und ein Pflaumenbaum auf jemanden, der sie von ihrer Last befreit. Dabei würde ich viel lieber was Exotisches mit Feigen oder Melone ausprobieren!
Thank you for the lovely round-up! Everything looks so delicious.
Hallo Susanne, Feigen- bzw. Melonen-Marmelade hört sich SEHR lecker an - das Basisrezept ist natürlich auch hier gültig. Versuch's doch einfach mal!
Hi Elise, Thanks for putting in the additional effort and creating such lovely labels! I'm really intrigued by your jalapenos jelly recipe, will have to give it a go on my next jam session...
Hi Cheryl, Grilled cheese and jam sandwich - if you'd ask Oliver, he'd totally be on your side. While I'm a little more conservative, I love fragolaceto!
Eigentlich wollte ich an diesem Event teilnehmen und habe es leider nicht geschafft. Nach Wochen habe ich jetzt beschlossen doch mit einem Kommentar zu meineim Rezept zu linken. Weil sie doch was besonderes ist und in diesem Roundup auch wenn nur in den Kommentaren nicht fehlen sollte:)
Patlican Receli-Auberginenmarmelade
[...] After reading through last month’s Sugar High Friday posts at Delicious Days, I couldn’t resist making my own jam. This was going to be my first, so I tried to read through almost all possible blog entries and jam making secrets from several websites. I was specifically looking for a peach jam recipe because I knew that the sugar-fruit ratio vary according to type and ripeness of the fruit. I was set to prepare a peach jam/marmalade/preserve (if you are also confused as to which one to call your preserved fruit, check out the Wikipedia entry for definitions - mine is somewhere between jam and preserve) with the addition of a mango that I couldn’t resist when I saw on the shelves and of course a vanilla pod for the delicious smell. [...]
[...] I’m a sucker for hot things. I love to spice my food, and usually it’s hotter than my boyfriend can handle (of course he’s starting to adapt by now). I’ve always been the one to spiceup the food I make even when living at home with mum, but then again I was always the one to try new foods aswell. I can’t even remember how long it took my sister to taste sushi, even though I confessed my love for it, she wouldn’t trust me. Shame! She loves it now. After the last SHF I got a taste for canning. I liked the thought of having homemade jams and jellys, pickles and perservatives. I was told that what I need to use are Mason jars but there are no Mason jars in Sweden and nothing similar, weird to me if that was all you could use. I also checked out some jars from a beekeeper site from Sweden, but AK told me I couldn’t use them as they don’t have the rubber ring for vacuum sealing. I don’t want to point a finger and say something stupid like HaHa, you know like Nelson in the Simpsons, but.. [...]
What variety! It's emanough to make we want to break out the Fowler canning kit.