Thursday, February 3, 2011

Nutmeg Jam...

Pomona's Universal Pectin...
is my friend

Without it, I wouldn't be very good at jamming...
so, this past week-end, I gave nutmeg jam a try...
a first time with nutmeg for me.
Our island makes a good nutmeg jam but, it's a bit too sweet for me

The items above are the only ones used in my "recipe"...
and, surprisingly, it came out all right.
But, I know it could be better.
This recipe "tutorial" is a mini...for one small jar...
meaning, I used small amounts of the products to show how I made the jam - I made the calcium liquid from the Pomona's packet before starting the jam.
In a later post, I hope to have a better tutorial on it...
we'll just call this one a "sampling"

For one small jar, I used two nutmeg coverings of the mace...
it is the red lacy part you see on the outside of the shell.
 Brake those into small pieces...
and 1/4 teaspoon nutmeg, grated fine...
1/2 teaspoon of lemon or tangerine zest (optional)...
1/2 cup raw sugar or honey (you can use any amount or any kind of sugar with Pomona's)...
And, of course, Pomona's Pectin.

With the juice of one lemon, lime, or tangerine...
 bring to a boil, then simmer for about 10 minutes.
This brings out the flavoring and helps get rid of the bitterness

 Put the nutmeg juice through a fine mesh sieve...
and put the juice back in the pot - discard what didn't go through.
The juice should look something like below.
Put 1 teaspoon of the calcium (already prepared) in with the juice...
and put the zest in if using.

Mix 1 teaspoon of Pomona's pectin powder with the sugar or sweetener.
Mix them well together...set to the side.
Bring to boil the juice and calcium...
then add the sugar/pectin mix and stir until dissolved.

Bring to boil one more time...
then take it off the heat and let it cool completely.
You can then follow jarring directions if you are planning on storing for long term.
Because we use jam up too fast to bother jarring for long term...
I just put my homemade jam in the fridge.


May your day, or night be sweeter than jam.


8 comments :

  1. This comment has been removed by the author.

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  2. I love the scent of Nutmeg, I bet the jam is really tasty, I've never heard of Nutmeg jam before. I always add a pinch of Nutmeg to my homemade BBQ sauce, one of my secrets to a good sauce.

    Thank you for sharing your recipe. Hope you have a lovely evening!

    Hugs to you friend!

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  3. OOOHHHHH AGHHHHHHH WOOOOW!! I am so impressed that looks wonderful. I am so curious how it tastes...I will have to try some of that for sure. I have made jam only once I am very partial to strawberry jam it is my favorite. But I think I must branch out here....go out on a limb hehe..and try the nutmeg jam for sure ~Have a wonderful day thanks for sharing loved the pictures ~Love Heather

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  4. Thanks for showing us the detailed procedure for this interesting jam. Since you mentioned it on your previous blog, I've asked all around Denver and none of the little specialty shops carry this item. However, it is available on line. I assume you have the trees there on your farm. Fascinating. Thank you.

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  5. Besides online, Pomona's Pectin is often available at Natural Food Stores and often at Whole Foods.

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  6. Thanks Mary Lou. I was referring to the finished product and didn't make that very clear. I found a website where the jam can be shipped from NY.

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  7. Thanks, Mary Lou for mentioning where one can buy Pomona's. I neglected that.
    And, Soozeedoozee, glad you found the website to find the jam. If you get any, the nutmeg jam is worth it.
    Thanks! everyone for your comments!!

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  8. Hello I from Netherlands and live here in Indonesia.
    Yesterday at a event for food in Jakarta a lady from a Island in Manado she have Nutmeg there come from.
    And also told me about nutmeg jam!
    Never heard about it, as I also self homemade jam making.
    I wanted make my self very soon when she bring from that Island.
    So is there more recipe about it jam and also drinking and wine?
    I never taste anything of that yet.
    Regards mr Lucas.

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