The Jam and Jelly Lady

Sometimes a mistake can turn out to be a good thing...

It's chaotic in our little cannery this time of year, as farmers arrive daily to drop off delicious offerings of raspberries, blackberries, strawberries, black raspberries, a plethora of peppers, onions, zucchini, stone fruits, early tomatoes, herbs, etc.   Amidst the pressure of canning it all as quickly as possible, I made a funny mistake recently.

I was canning three recipes at once: Traffic Jam, Peach Jam, and Apricot and Pineapple Conserve.  I'd just finished prepping the pineapple for the conserve, and I dumped the fruit into a waiting pot -- only to peer in the pot to discover I'd accidently added pineapple to the Peach Jam pot!  Oh dear!

I avoided my initial reaction to throw the mixture into the compost pile.  "Take your time, Sonya, and give a moment to consider..."  I put the pot into the cooler and decided to wait a few hours...

Voila!  I was deep-frying shrimp for dinner, and was musing about what type of sauce to make for the shrimp.  Why not a tropical jam?  I pulled the peach-pineapple pot out, and began adding coconut creme, mango, papaya, and lemon juice.  

With some nervousness, I cooked down the jam.  For dinner, we dipped the shrimp into the jam with a little trepidation.  It was excellent!  

Looking forward to giving our customers a little taste at the farmers markets this weekend.  So happy to have something fun and new to offer!