Jam Session

Jam Session is here!

As many of you may know, I am a passionate preserver. I have been putting up jams, chutneys and mostardas for over thirty years. It was inevitable that I finally put those recipes in print.

My new book Jam Session, a Fruit-Preserving Handbook, published by Lorena Jones at Ten Speed Press will be available in book stores and on Amazon by June 28th. It looks great! Photographer Ed Anderson did a superb job in capturing the beauty of the seasonal fruit and the preserving process.

I will be at Omnivore Books on Sunday August 12 from 3-4 PM and doing a demo at the Ferry Building Farmer’s Market on Saturday August 18 at 10:30 AM.

4 thoughts on “Jam Session

  1. Joyce! David Lindsay here…..I should be in SF on the 12th if things don’t change….I’m gonna try to get over to Omnivore and say hello!!! david

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  2. Love Ms Goldstein’s “JAM SESSION.” Her instruction is easy and authoritative. It is LOVE, not chemistry lab! However I am flummoxed as there is a lovely cake sauced by apricot jam on p.59 but no recipe for the deeluscious looking cake! What am I to do? What sort of cake is it?
    If you want to jam up and jelly tight, do it right! THIS is the cookbook you want OPEN on the counter❤

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    • It’s an Almond Cake.

      When you want a little sweet something, not a cookie, but a piece of cake that is simple, satisfying and not covered with rich frosting, this is the one. You might accompany it with some berries or peaches. But, frankly, it doesn’t need anything because it is so good by itself. I love to have this with my afternoon cup of tea or espresso.

      Serves 6 -8 unless simplicity breeds excess

      6 ounces unsalted butter

      3/4 cup sugar

      12 ounces almond paste

      grated zest of 1 orange

      grated zest of 1 lemon

      1/2 teaspoon almond extract

      1 teaspoon kirsch

      1 teaspoon vanilla

      5 eggs

      1/2 cup flour

      1 teaspoon baking powder

      2 tablespoons apricot jam, warmed with 1 tablespoon water

      1/4 cup toasted sliced almonds

      Preheat the oven to 325 degrees

      Butter a 9 inch round cake pan and line it with baker’s parchment.

      In the bowl of an electric mixer, with the paddle attachment, cream butter and sugar. Add almond paste and flavorings. Beat until light and fluffy. Add eggs and mix until combined. Add flour and baking powder. Turn batter into the prepared pan. Bake 45 minutes until cake shrinks back from the sides of the pan and is springy to touch.

      When the cake is cool, turn it out onto a plate. Brush the top with apricot jam and sprinkle with toasted almonds.

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