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I love browsing my library’s new release shelves for new cookbooks. I might not always make something from the cookbook, but I flip through them for inspiration.
After dinner one evening, Jaxson and I flipped through Sweeter Off the Vine by Yossy Arefi. First of all, it has amazing photos. Good food porn is a must for cookbooks.
Sweeter Off the Vine is divided into four seasons and fruits that are at peak in each of those season. Arefi’s recipes are twists on familiar foods, mostly sweet:
- Chocolate and Cherry Turnovers (spring/cherries)
- Plum Pie with Hazelnut Crumb (summer/plums)
- Persimmon sorbet with ginger and vanilla (fall/persimmons)
- Blood Orange old-fashioned donuts (winter/oranges)
Her instructions are clear and easy to follow. Her conversational tone makes me feel as if she’s in the kitchen with me, guiding me with each step. She offers visual cues as well as approximate time for certain steps.
Peach jam isn’t one of the recipes, but I was inspired by her recipe for Small Batch Apricot Jam. They’re both stone fruits, so I figured it was a good substitution. Her recipe requires no pectin, just apricots, sugar, and lemon juice. I had all the ingredients so I made the jam that very evening.
The peach jam came together very quickly and made about 3 cups, just like the recipe said. Also helpful were Arefi’s tips on how to tell if the jam is thick enough.
Both kids walked through the kitchen as I made our peach jam and asked for a taste. THEN they begged me for biscuits so I made quick drop biscuits for them. Did you know that peach jam and whole wheat drop biscuits make a very satisfying dessert?
Verdict: Peach jam wins by a landslide. The kids devoured 2.5 jars of jam and 2 batches of biscuits in 2 days.
The next recipe we’re going to make from Sweeter Off the Vine is the Chocolate Celebration Cake with Raspberry Cream Frosting. It’s going to be so good!
Oh, and more jam from our peach picking adventures.
Do you make jam?