With so many buffets and light meals, this is where the lovely jams come into play. To enhance all the special occasions pies, pastries, cheeses, and savories, there will always be an array of preserves. Some of which have been served for centuries, while others are more modern interlopers, but have now become very much part of these fantastic meals. Here are some ideas to make your homemade jam!
Cranberry and Port Relish
This pretty relish made with cranberry and port is something of a newcomer to the British table and has come about with the increased enjoyment of all-things cranberry. Cranberry sauce is now very popular at Christmas in Britain, and this sauce flavored with port makes a great substitute. Doesn’t hurt that it brings a more British taste to the food.
Not a pickle, chutney, or relish, this recipe is a jelly. However not the U.S. understanding of the word, but rather the British, clear set preserve. Rowan berries make a sparkling, clear jelly which is perfect for all game dishes, especially game pie. Great at all your Christmas meals, suppers, and buffets, this is a recipe we highly recommend testing out this year.
Roast Pumpkin Chutney
Another relative newcomer to a British Christmas is a thick, sweet-sour chutney made from roasting the flesh of a pumpkin. Before cooking as a chutney, the pumpkin is roasted with hot spices, which together with the sweetness of the vegetable provides a lovely balance.
Gooseberry and Elderflower Relish
This relish could so easily be thought of as a summer dish with the use of both gooseberries and Elderflower. But despite these two being gentle flavors, together they create a distinct, sweet tastiness that is absolutely lovely with soft, milder cheeses such as goat cheese, or a less ripe Brie.
Plum and Ginger Jam
A jar of jam is more often than not eaten for the sweetness of the fruit and sugar. This perky one made with plums and ginger is less sweet than a more traditional jam, but still just as excellent for the Christmas table. Pair with slices of cold roast goose or duck, or on the breakfast table – for spreading onto toast – and watch it disappear.
Another softer flavored relish is this rhubarb relish. It relies solely on the winter rhubarb for an earthy slightly acidic taste, which comes into its own when put together with fatty meats like duck, goose, and pork. A spoonful alongside will cut through any of the fattiness for a much cleaner, clearer taste.
The jam recipes above are suitable not only for toast, but also for several savory dishes like chicken, meat, or savory pies fillings The best part is that all of these can be made in advance, as they all store very well. One more recipe for Christmas cooking that’s out of the way.