What’s your jam? Our jam is jam. Strawberry, gooseberry, tayberry, damson…but grape? Not so much. We taste a bunch of jams on toast and have a Smucking good time doing it. spilledmilkpodcast.com
This has nothing to do with jam. Sorry. Or maybe it does a little bit. Have you thought of setting up a spilled milk instagram? When you said the table was full of jam, I thought, “It sure would be nice to see a visual of that.” So you could post a picture of what you’ve cooked/eaten for the show.
Just an idea. Thanks!
Hey, Ronni, I like that idea a lot. I’ve never used Instagram, but I bet it’s not hard, right? I’m putting it on the agenda to discuss when Molly and I record next week.
Hey guys! The t-shirts are cool, and I love the coffee mugs. However, I cannot subscribe it is too expensive and I would rather upgrade to pandora one it is cheaper . Cool idea though and I hope it goes well for you
I was just wondering why you folks didn’t make a pitch for Spilled Milk membership–and now you have!
I like marmalade. Last year I got kumquat marmalade from a friend and it was fantastic–a little more tart than orange and really delicious.
Any idea on how long jam will keep? We have a jar of guava jam (I think) in the fridge going on 3+ years now and I’m afraid to open it. Plus I don’t like guava jam that much.
I’m totally in! Spilled Milk is my very very very favorite podcast and well worth a subscription. Keep up the awesome work, Matthew and Molly!
On another note… do you think you could list the jams you tried in this episode? I’d love to make a note of them, especially that mini-plum one. I’m sure I can’t get it in Chicago, but I can always dream of a trip to Seattle.
riye, I think jam you don’t like keeps forever. Seriously, jam lasts a long time in the fridge, but three years might be pushing it.
Ann, offhand I remember Sunfresh Freezerves, Ayako Gordon’s damson plum, Christine Ferber’s quince…I’ll ask Molly to post the other two, since she brought them. Thanks for subscribing!
Riye, my feeling about jam is that it’s fine as long as it’s not growing mold or otherwise visibly changed from its original state. But don’t sue me if it kills you.
Ann, yes, we tasted Ayako & Family damson plum jam (https://www.facebook.com/ayakoandfamily), Christine Ferber’s Alsatian quince jelly, and Chez Pim’s strawberry-raspberry-sherry vinegar jam (http://shop.chezpim.com/collections/jam; she calls it “FFS”). That flavor of Pim’s is killer!
Thanks guys! I just feel bad throwing the guava jam away because it was made by a Japanese grandmother (not mine). I’ll get my nerve up this week and open the jar.
Thanks, Matthew and Molly!
Update: I tried the jam–no mold but I scooped out the top 1/2 inch of jam just in case. Happy to report, no tummy bummers.
Happy to subscribe and support you guys! Also since this episode can’t get this out of my head: http://www.youtube.com/watch?v=J9FImc2LOr8
Everybody get up, it’s time to slam now, we got a real jam goin’ now….
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