Tuesday, 20 August 2013

The New York Times Recipe Lab + Blueberry Jam



I'm excited to reveal that tomorrow, at 7pm UK time and 2pm New York time, I will be participating in the New York Times Recipe Lab live video chat with Kevin West (who wrote Saving the Season), Julia Moskin from the NYT and two other readers.

We'll be chatting about the recipe for Blueberry Jam from Kevin's book (which we've all made) and preserving in general. I've really enjoyed finding out a bit about the differences between UK and US jam making and I'm looking forward to finding out more tomorrow.



I found the Recipe Lab series a few weeks ago and quickly watched all of the episodes (some of my favourites were Ottolenghi, Deborah Madison and Nigella). It's lovely to see cookbook authors chatting casually about their work. On the off chance, I filled the reader participation form in last week and was very surprised to be called an hour or so later.



I've now made the jam twice, once in Oxford last week and then again in Switzerland today (I flew out last night). The recipe for the jam is here. For those that work in metric, I used 1.36kg of blueberries, 600g sugar and 120 ml of water (the second time I made a half recipe).

So if you're interested in preserving and jam or just want to check out my accent and mannerisms (my usual motivation for watching videos of bloggers I follow), then you can either watch live on the NYT Dining Section site or catch up with the video later - I'll update with a link to the video as soon as I can.

UPDATE: the video of the chat is embedded below.





Three other posts that involve preserves:
2010: Ginger and Apple Jam
2012: Seville Orange Marmalade
2013: Strawberry Jam (with a touch of lime)

34 comments:

  1. i can not wait to see your video post! I am sure you will be great. I have never had us jam (jelly) in my life, I have always used the UK technique (maybe because I am from Australia. I will be very keen to find out your guys secrets to great fruit preserves!

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  2. Oh, this sounds fascinating! I think I'll still be at work when it's on live but I'll definitely catch the video. Have fun!

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  3. One of the things it would be good to discuss is how much sugar you need in a jam. It occurred to me making jam in the Languedoc this summer that Mediterranean fruit is probably very different from northern European fruit. Also whether it's best to use preserving sugar with added pectin or straight granulated sugar. As a new jam-maker I find it hard to strike the right balance between not having the jam over-sweet and not letting it become over-cooked in order to achieve a set.

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  4. I love making jam more than eating it, but of the jams that I have no problems devouring, blueberry is one them! I am intrigued too about what Fiona has mentioned - getting that balance between sweetness and a good set, I'm personally always for less sweet when possible. I've never used pectin other than naturally (i.e. a good squeeze of lemon, as it seems Kevin uses too). Good luck on the Recipe Lab - exciting times! I'll be sure to watch the video. x

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  5. Oh how fun! I'll miss the live episode, but will definitely watch it later. Blueberry jam carried me through my final year exams in Cape Town, and I've struggled to find one in the UK that matches up to that taste memory. I'm going to have to try making it myself.

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  6. This sounds so exciting! I can't wait to watch!

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  7. Cristina@theroamingkitchen.net22 August 2013 at 00:18

    I just watched the Recipe Lab video: I learned so much! I've always been intimidated of canning, as the equipment alone seemed daunting and complicated. I had NO idea canning could be accomplished without a water bath. I think I'll have to give it a go now. Thanks for sharing!

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  8. I haven't heard of the Recipe Lab before so this was an interesting read. There is always so much to discover around food and cooking. The jam sounds great. I just wish blueberries weren't so expensive in the UK.Is it the same in Switzerland? They appear to be very cheap in the States yet even when home-grown they cost a small fortune here. I made some blackberry and apple jam last year - very cheap as the blackberries were from the hedgerows where I walk my dog and the apples were from a neighbor's tree! Hey, maybe that means I can justify the cost of blueberries from a PYO farm for a one of half batch of this jam! Love the simplicity of the labels on your jars. Enjoy the Recipe Lab and congratulations on getting a place.

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  9. So interesting to hear about the American way of canning! Even though I've lived there, I never knew that the American approach is so different to ours (European).
    PS: I've finally caved and bought Salt Sugar Smoke, your adaptions from it were just too beautiful! So much for my ban on buying more cookbooks...

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  10. poiresauchocolat23 August 2013 at 10:27

    Before the talk I thought that Americans called our jam jelly but from the talk it seems they have the same distinction as we do. What types of jam do you like to make? I hope you enjoy the video, I've embedded it above.

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  11. poiresauchocolat23 August 2013 at 10:28

    Thanks Kathryn! I hope you enjoy watching it - I had a lot of fun. Though listening to myself is weird - my voice doesn't sound like that in my head...

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  12. poiresauchocolat23 August 2013 at 10:30

    Thanks for the pointers, Fiona - we did cover the amount of sugar and pectin in the chat. The variation in the fruit definitely makes a difference. In Kevin's book he talks about 'reading' the fruit and adjusting the recipe to suit that particular batch.

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  13. poiresauchocolat23 August 2013 at 10:34

    I have to admit that blueberry isn't my favourite jam to eat - not that I don't like it, but there are others I love more. We chatted quite a bit about sugar and pectin in the end. Hope you enjoy it!

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  14. poiresauchocolat23 August 2013 at 10:34

    I imagine that the blueberries might be particularly good in Cape Town (not sure why, but I do!). I've embedded the video above. Do let me know what you think if you make it.

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  15. poiresauchocolat23 August 2013 at 10:35

    It was really exciting! I've embedded it above if you haven't seen it yet :)

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  16. poiresauchocolat23 August 2013 at 10:35

    I'm so pleased the chat made the process seem simpler! I hope you do try it - I'd love to know how it goes.

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  17. Paula @ Vintage Kitchen24 August 2013 at 01:12

    How awesome Emma! So interesting what you had the opportunity to do.

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  18. My first persevere was a spiced cloudy apple jam. I like to make rhubarb jam as this is unpopular flavour in Australia but I love it. so informative! thanks for posting it

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  19. Emma, so fun to see your adorable face on the NY Times video! I'm really glad that you brought in the perspective of a European jammer. Our obsession with canning safety in the US is so extreme that many people are intimidated by preserving, when in fact it is such an easy and deeply satisfying undertaking.
    xoxo to you from Berkeley,
    E

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  20. So nice to hear your opinions on canning, Emma! And congrats on the feature :)

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  21. They are expensive in Switzerland, yes. It's a shame. I love picking apples from my tree and getting wild blackberries too - so delicious and cheap. Glad you found the chat interesting.

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  22. It's really interesting to compare, isn't it! Hope you enjoy the book.

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  23. Thanks Paula! It was great fun.

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  24. It's such a shame, it must be so intimidating. I hope you're preserving some of that beautiful California bounty at the moment! xxx

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  25. Thanks Kiran - it was a great experience.

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  26. It really is!
    Loving the book, I've already made the Apricot Vanilla Jam and it is divine.
    Thanks for the book recommendation!

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