I’m a beginning preserver.
A beginner in that I learned how to put up jam only last year. More so, a beginner in that I don’t quite have a handle on realizing I have to eat what I’ve preserved.
The jars of green beans and peaches were a delightful surprise. However, the many many jars of pantry jam have me realizing I don’t eat that much toast, or jammy cookies.
My jam guilt turned my mind to resourcefulness, and I now have a quart of apricot vanilla soda in my refrigerator, by the graces of my beginning jam excursions. Oh yes. I don’t even have to suggest what a bounty this could be… bourbon mixers, sodas, Italian cream sodas in any flavor of jam you have?
A little warm water, a soda siphon, and your tasty summer efforts are all you need to create an amazing array of flavored sodas.
- 1 quart pyrex measuring cup, or similar sized mixing vessel with a pouring lip
- 1 quart lidded jar
- soda siphon
- CO2 cartridge
- 1 cup of jam (or a half pint jar)
- hot (almost boiling) water
- lemon juice
- Measure into the 1 quart pyrex measuring cup the half a pint of jam.
- Slowly whisk in the hot water, 1/2 a cup at a time till you have one quart of jammy liquid.
- Pour the hot jammy liquid into the 1 quart size storage jar and refrigerate until cold.
- When cold, strain the jammy liquid of any fruit solids into the quart sized pyrex.
- Add 1 Tbs of lemon juice to the strained jammy liquid.
- With the funnel in place, fill the soda siphon with the strained jammy liquid.
- Lid and charge with one CO2 (soda) charger and shake vigorously.
- Pour into an iced cup and enjoy straight up or with a drizzle of half and half.
More lovely things to do with jam
- Orangette, Brown Butter Spoon Cookies with Jam: “they turn out smooth and curvy, the approximate size and shape of a flattened egg. They’re pale gold and flecked with toasted bits of butter, and you sandwich them with a festive sash of jam across the waistline. They’re sophisticated but still approachable, eminently edible. If they were human, you’d want to pinch their cheeks and buy them a drink.“
- 101 Cookbooks, Rombauer Jam Cake Recipe: “moist, with berry undertones, a sugary crispness from the brown sugar icing. Delicious. A perfect autumn and/or holiday cake –just be sure to use a good quality jam.”
- Chez Pim, Homemade Pop Tarts: “if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust.”
- the Kitchn, Easy Appetizer Template: Jam + Pork + Cheese: “The combination of sweet, salty, and creamy is sure-fire success, trust us, and you can mix up the components in dozens of different ways.”