What to do with the jam you make
Whether you make it or buy it, you’re going to want to eat your jam all the time. But aside from toast, what can you use it for? After more than a few friends asked that question when I gave them my jam,
I came up with a list:
Slather it on toast, preferably over almond or peanut butter, and top it off with a pinch of flaky sea salt.
Spoon it over scoops of ice cream for an instant fruit sundae.
Spill dollops of it all over a homemade frozen custard during the last 10 seconds of churning for a rippled fruit ice cream.
Shake a spoonful with a shot of your favorite liquor and a splash of lemon juice in a cocktail shaker for a bespoke cocktail.
Spread it between layers of a cake for an instant filling.
Spatter a spoonful into your morning bowl of yogurt and top with granola.
Serve a small bowl of it alongside cheeses, cured meats and nuts on an appetizer platter.
Swirl it into pan drippings for a sweet sauce for chicken thighs, duck, lamb or steak.
Stir it with soy sauce or vinegar for an instant marinade or stir-fry sauce.
Eat your way across L.A.
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