You know I make my own jam, right?
During fruit-bearing season, there can be too many fruits that sometimes they spoil and rot before they are even consumed. Back when refrigeration was not yet available, households made it a point to turn fruits into homemade jam and stock them especially during winter.
Nowadays, jam and jelly can be easily bought from grocery stores and most of these do not have the same nutritional value as the homemade ones have. Most of those bought from stores have more preservatives and artificial taste than those made at home.
Many people believe there is a direct connection between the general downward spiral of people’s health and the modern world’s obsession with fast, convenient food.
Due to our busy schedules, we may have no time to prepare our own jelly and jam at home; but over here there is still a number of us who make the time to do some "jamming".
Today comes the last jam of the season: plum jam.
While I spend my day "standing strong" and stirring - you give this recipe a closer look. Who knows, it just might inspire you to make this dish.. or even make jam. :)
Plum-Jam Crumb Cake
(respectfully taken from Martha Stewart)
1 cup all-purpose flour
1/3 cup packed light-brown sugar
1/4 teaspoon coarse salt
6 tablespoons unsalted butter, melted
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs, room temperature
2/3 cup whole milk, room temperature
1 1/2 cups Plum Jam, skins removed (1 1/4 cups)
First: Preheat oven to 175°C (350 degrees Fahrenheit)
Topping: Whisk together flour, brown sugar, and salt in a small bowl. Stir in butter until combined
Moving on to 1-2-3 step cake. :)
1.Brush a 22x22 cm (9x9 inch) square cake pan (not nonstick) with butter. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
2. Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 additions of milk, beating until combined and scraping down bowl as necessary.
3. Transfer batter to prepared pan. Spread jam evenly over top. Sprinkle evenly with topping, squeezing to create large clumps. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Use parchment to lift cake out of pan, then let cool completely on rack before serving.
It does not matter what brand of jelly, jam or preserves you buy off of a shelf, it will not taste like homemade preserves created from locally grown produce. There is something special about eating something that you and your family created together from scratch. Just knowing that you have used the freshest food possible, and that you have all worked together makes your preserves taste better.
Although making preserves may be a declining art it is certainly not a dead one.
I'm one of those people fighting for keeping things done the old way.
Are you joining in?
Have a lovely Saturday!