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Friday, July 3, 2009

Jam Session

Long sunny days and cool breezy nights equals strawberry season in Michigan, which means it's time to put up some preserves.

Ok, I'd be lying if I claimed to break out the sterilized Ball jars, handpick bushels of berries, lug them home and toil for hours in my kitchen, churning out homemade jelly until 3 a.m. 

Someday, I will do all this. But for now, I make jam the modern woman's way: the Martha Way. 

Yes, I see the irony in this statement. But, apparently, Martha's people realize that in these complicated times, some folks want to experience homemade jam in an easier, more relaxed fashion. The June issue of Everyday Food has delivered a surprisingly easy recipe. I would imagine you could substitute blueberries or raspberries, as well.

And there are few better ways to enjoy homemade jam than on a Just Delicious scone. I just had the pleasure of spending a couple of hours with Jennifer and Darcy, the lovely ladies who created this scone boutique in Grosse Pointe Park, and I left inspired and energized by their lifelong friendship, successful business venture and amazing sweet treats. 

I'm pretty sure I've never eaten a decent scone before now -- I've always thought of them as hard little bricks of crumbly, tasteless dough. But these. These are so different. Lightly sweet, with the clean, pure essences of butter, lemon zest and a variety of real, true flavors. These are the work of artisans, infused with the passion of people who care deeply about their craft. 

In my mind, it is improper to mindlessly gobble them in a few quick bites. These are meant to be enjoyed slowly, and since you've saved all that time making Martha's quick jam, you can afford the luxury of relaxing with one of these beautiful scones.   

Watch this blog for more on Jennifer and Darcy in the coming months -- I think you'll love their story.

Taking a few moments to savor a Just Delicious scone with homemade strawberry jam and a cup of good coffee or tea outdoors on a glorious summer day is truly a special treat. How do you like to treat yourself? I'd love to hear your story, too.


  1. great photo of strawberries. talk soon! too soon!

  2. Interesting way to make jam/jelly. I am too much of a traditionalist being taught by my mother and grandmother on how to prepare jelly from fruits gathered from the wild--sweet prickly pears, tart blackberries, sugary hog plums, perfectly puckering mustang grapes--that I have to make my jellies only one way: with canning jars and hot water.

    Martha's recipe is similar to the traditional method at any rate, so why not just add the pectin and cook an additional 2 or 3 minutes, pour into jars, then boil in water? Alas, my husband says I make everything difficult.

    Darn you Martha for making jam so easy to prepare. Martha, Martha, Martha.

    *This comment brought to you by a large can of Dr Pepper.