I wasn’t originally going to post this. Partly because it was made haphazardly with leftover fruits.
Then I did write a long, feverish post on how delicious it was and how “spice cabinet” sounded like a NASA concept, a kind of cupboard with spices and small astronauts sitting on minishelves, with a big reactor attached underneath. Then I thought, o Claire, cut the crap, for Pete’s sake (ça suffit comme ça les conneries, nom d’un chien). I erased it. Then I engaged in a silly speed dare. So I’ll just give you my damn recipe already.
Hm clearly I did not manage to cut all of the crap out. Poo. (Crotte)
For a one-way trip to heaven (or about 3 pots, more prosaically), clean and pit 1,5lb of questsches (plums you find mostly in Alsace also called Damson plums, apparently). Put them in a large nonreactive container. Then peel a big nectarine, or two smaller ones (boiling them for 40 seconds help), pit and purée it/them in a food processor with the juice of a lemon. Then pour this fruit purée on the quetsche halves, add 1,5lb sugar, and mix with a wooden spoon.
Let it macerate for a couple of hours, then bung everything in a large pot or copper basin, add a cinnamon stick and bring it to a boil for 5 minutes, skimming off any white foam at the surface. Let it rest overnight or at least 4 hours, then bring it back to a boil and maintain the boil until you reach the desired consistency (about 15 minutes, test by dropping a small amount on a cool plate and see if it’s jammy=good, or runny=underdone). Pour into clean, sterile pots, close tightly and leave them upside down until cool. Design a crazy and unrelated lla-bel.
Since i’m running a promo on comments you’re getting 3 for the price of one today. Lucky you!
Go ahead I’m all ears. Eyes. Hmm.
I was expecting a lama jam to have at least some lama in it. Am i asking too much?
The tag is kind of misleading. I’m just saying..
Chefs always leave out a secret ingredient when they give out a recipe. I’m just saying.
{{{burps}}}
err.. i guess i ran out of things to say.
Hey Lama Lady,
What’s with the homemade label?
C U soon!
wait, the lama ate the fruit? I’m confused. And why is Stephane burping. Dammit, did he get some lama jam?
sweeeeeet….or maybe something like that.
What is exactly meant by “a silly speed dare”? Was New York a bad influence on our poor Claire? And yes, where did you get those homemade labels? I want them.
i’m thrilled to see that i’m not the only one who re-uses “bonne maman” jars. in fact, a few of my jams have ended up in old spaghetti sauce jars!
have you ever stared into the eyes of a llama? if you ever have, then you would realize why i would never go near your filthy looking jam jar
this particular llama happens to be a member of my family.
http://s239.photobucket.com/albums/ff138/malloryelise86/?action=view¤t=llama.jpg
Ok, I have to say that there is a brand of confiture sold around here with totally bizarre names and labels like couilles du pape and things like that! So I love the crazy unrelated lama labels. Next I have to say that plums and nectarines with cinnamon is WOW one jelly I’d live served to me in the morning with a fresh baguette and a café au lait if I ever find myself sleeping over at your place. Okay? Thanks!