Fall

Fall

Thursday, 16 July 2015

What not to do

Cherries have come down in price so we bought another box (20 lbs for $20 )  and while we were there I saw this box of over-ripe apricots. They were $3 so home they came to be made into jam.



Unfortunately I must have used the wrong cutting board when I cut them up because the first thing I noticed this morning when I spread some of that lovely jam on my toast was the faint taste of onion. I have three cutting boards. One is a bright orange plastic dishwasher safe one designated raw meat . Then I have a wooden board for vegetables and the other one for bread, fruit, anything except veg or meat so how I got mixed up I don't know but the taste is definitely there. Too bad. It's not inedible but I am disappointed. 


Thanks for visiting. 

            Granny Marigold


13 comments:

  1. Hi! I am sorry about your jam. it is so pretty. Can you just pretend it was suppose to be that way! LOL Nancy

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  2. Your jam looks very good. I think how you can save him. My advice: cook jam with other acidic fruits (eg. apples, cranberries, red currants and so on) without sugar. Both jams, mix and cook for a while together, add a little lemon juice and a little ginger, cloves, maybe also some herbs. It will be very good jam to meat and the smell of onions in a jam will not be annoying. Good luck:)

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  3. Don't you just hate that when you mix up cutting boards? It sure has happened to me too. But the jam looks wonderful. I am curious about the decorative lids that you use - are they the sealing kind with 2 pieces? Very pretty. Too bad the fruit here is so expensive compared to yours. Ellabie

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    1. Those jars are from Bonne Maman Gourmet Fruit preserves ( of course I just bought them empty, at the thrift store). I always look for them because they are so pretty but no, they are not the sealing kind. I make just enough jam for the week and keep it in the fridge so I don't need any other kind.

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  4. Hi: You would probably notice more, because you made it. But I DO know that apricot jam is excellent spread on top of meat as a glaze for roasting, so definitely would be good there. Or add it to wine or a little vinegar for a marinade for fish/chicken. Phil/Eagle Bend, MN.

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  5. Thanks for the ideas for my onion tainted jam. One way or another it will get eaten.

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  6. I think you got some excellent suggestions here! I feel your frustration though. Kind of like me if I burn some fruit, and then I can't decide if it tastes burnt or not, because sometimes if you catch it in time, you are okay, but because you know it burnt on the bottom.... Do you have a favourite produce store? I'm always looking for fruit like that...and this year I've been kind of lax, but do need to get some more apricots before they are all done for the year.

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    1. I think Thumper's is about the only place in town that sells over ripe fruit. I hate to think the other places just throw it out but that's probably what happens.

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    2. I scored at Hamilton Farms yesterday and got 20-25 lbs of peaches for $5:)

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    3. Wow! You did hit it lucky. I never think about going to look at Hamilton Farms. We used to go there a lot when we lived on Simpson Road but now it's out of the way so we don't.

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  7. Crap that is too bad. I have three boards, one for chicken only, one for meats and vegetable and a bright orange one for fruits only. I also have a glass one on my countertop that I usually use for bread....or a quick spot to cut whatever:)

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  8. What a shame. It looks absolutely delicious!

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    Replies
    1. I've made up my mind to think of the strange taste as "interesting".

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