Red alert!! That's exactly what I hear every time I spoon apricot jam onto bread--because it's my last jar! Two years ago I made a huge supply of apricot, blueberry, and peach melba jam. Now, only one lonely jar of apricot jam is left, and it's almost empty. Obviously, jam making is in order.
Here it is, the last jar, and it's still delicious. This weekend, I made a loaf of molasses-buttermilk bread which served as a nice backdrop for the jam. The bread has a texture and taste somewhat like brown bread, but you bake it in the oven, rather than steam it. It's faintly sweet and didn't compete with the jam. It would have been rude to make anything that overshadowed this wonderful jam.
Even though this jam was made two years ago, it still has fresh fruit flavor and a soft spoonable texture. Jam isn't difficult to make, but it can surprise you and turn out too runny or too hard. There's a farm here in town where you pick your own fruit, so it's time to start planning on some jam making!
Molasses-Buttermilk Bread (Deborah Madison from Vegetarian Cooking For Everyone)
1/2 cup rye flour
1/2 cup stone ground corn meal
1 cup all purpose or whole wheat flour
1/2 teaspoon baling soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 tablespoons vegetable oil or butter, melted
1/2 cup unsulfured molasses
2 whole eggs or 3 egg whites
3/4 cup raisins, chopped dates , or currents
Preheat oven to 350 degrees. Spray with Pam or butter and flour a bread pan. Combine the dry ingredients in a mixing bowl, whisk the wet ingredients in a second bowl. Pour the wet ingredients into the dry and stir quickly to combine. Stir in the fruits. Transfer to the prepared pan and bake for 45 minutes or until a cake tester comes out clean. Let cool for at least 15 minutes in the pan before turing out onto a rack or serving.