When You’re in a Jam….

The strawberry jam at our summer town fair last year didn’t set very well, so we sold it as an ice cream topping. However, according to Cathy Barrow, who wrote a column on the subject called “Decoding the Jam” recently for the food section of The New York Times, the solution is to add a kiwi.

Barrow explains that kiwi are, “packed with natural pectin and ready to make any jam gel,” even strawberry, which seems prone to resist. She promises that the subtle flavor and slight tartness of the fruit won’t affect the berry flavor in the least.

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