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| I made plum jam today and I have a slightly bitter taste going on. I think I put too much much cinnamon in it.
My question: will that flavor fade over time or intensify? Cuz if it will intensify, I might as well dump it now. I tried adding more sugar but that bitterness was still there. What has been everyone's experience with spices in jam? |
Follow-Up Postings:
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| What has been everyone's experience with spices in jam? IME they always get stronger in everything. I always recommend going very easy/light with any of them because they will intensify. Plan to add more if needed AFTER the jar is opened. Dave |
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- Posted by readinglady z8 OR (My Page) on Sun, Aug 26, 12 at 15:16
| Less is more is definitely true with spices. Many of them become more bitter or just strong during time on the shelf. But I still wouldn't throw that batch away. I'd use it in a jam cake, which is a great winter recipe. It will get you in touch with pioneer roots! Or I'd stir it into oatmeal or something similar. Anything where the cinnamon flavor will be dispersed and counteracted by sugar. Carol |
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| Flavors mellow with time sometimes. I made some marmalade last winter which was horribly bitter when I put it in jars and delicious 6 weeks later. |
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- Posted by got_bullmastiff (My Page) on Sun, Aug 26, 12 at 20:45
| thanks everyone.. I'll pop it open in December.. maybe it will be a nice filling for a layer cake. |
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- Posted by missemerald 7 (Virginia) (My Page) on Sun, Aug 26, 12 at 23:22
| Have you ever made those meatballs with the chili sauce and grape jelly? That plum jam would be fabulous in those... I found that out after a batch of some jam that I made was too spiced too. You know the old saying about life, lemons and lemonade, right? |
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| how about making another batch with little or no cinnamon and mixing the two together after opening? |
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- Posted by got_bullmastiff (My Page) on Mon, Aug 27, 12 at 10:17
| oh! I like the meatball idea! I tasted some of the leftovers this AM. .. it's odd.. I'm wondering if the plums were too tart as well even though they tasted very yummy before jamming. Once I put the cinnamon in (and I used a fresh container of Vietnamese Cinnamon which is probably why it was overloaded) Anyway, it tastes like tart cranberry spread. I'm thinking it would be really good on a turkey sandwich |
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- Posted by readinglady z8 OR (My Page) on Mon, Aug 27, 12 at 13:02
| That explains it. The Vietnamese cinnamon is quite strong. I really like using whole cinnamon, not ground for jams and remove the sticks before jarring for a more subtle flavor. I've also had great luck with cassia buds. I think I used those in a cranberry preserve with really good results. Carol |
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| Oh yeah - BIG difference. I find the Vietnamese cin too strong for most uses. Gave up on it years back. When called for, I'd cut it back substantially. Like Carol said where you don't want the primary food flavor overwhelmed, cinnamon sticks are much preferred. Dave |
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