Tuesday, October 13, 2009

The jam cabinet: Taking stock

Posted By on 10.13.09 at 07:24 PM

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The conversations at the farmers' market have gone something like this:

I'll say, "Hey, I'll trade you a jar of that jam for one of mine!"

And she'll say, "Sure, what do you have?"

Um. What do I have? I have, like, three cabinets full of jam. But hell if I know what's in there.

Today was jam inventory day. It's becoming a bittersweet fall ritual.

Probably I'll make a few jars of apple butter, but otherwise this is going to have to hold me until next summer.

Sour cherry preserves: 1
Strawberry preserves: 1
Sour cherry and rose petal preserves: 5
Sour cherry and almond preserves: 3
Pear butter with vanilla bean: 5
Grape jam: 7
Spiced peach butter: 4
Peach preserves: 5
Lightly sweetened peach preserves: 3
Peach preserves with vanilla bean: 3
Peach preserves with pinot noir and cinnamon: 1
Black raspberry preserves with chocolate: 2
Ground cherry preserves: 2
Apricot preserves with vanilla: 3
Peach-raspberry preserves with cardamom: 4
Black currant jam: 3
Strawberry-rhubarb preserves: 2
Red currant jam: 1
Fraise des bois jam: 1
Strawberry-raspberry preserves with balsamic vinegar and black pepper: 1
Whole strawberries in very light syrup: 3
Sour cherries in very light syrup: 1
Peaches in medium syrup: 6

Now, obviously that's not everything. There are the nonfruit items, as well: three jars of spicy tomato sauce, four jars of pickled asparagus, four jars of red tomato jam, and three jars of honeyed yellow tomato butter.

That's everything.

I think.

I hope.

Daniel Shumski works for an orchard. He also writes Fruit Slinger, a seasonal blog.

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