What is it about the number three that is so fascinating that it keeps popping up?
As children we were 3 siblings and we read: The 3 little pigs, The 3 bears, The 3 Billy goats gruff, we sang 3 blind mice, and later learned that there were 3 witches in Shakespeare’s Macbeth, we read the 3 sisters from Chekov, drooled over the 3 Musketeers and danced to the 3 Degrees.
As a historical reference Wiki says: It is frequently noted by historians of numbers that early peoples had a word to describe the quantities of one and two, but any quantity beyond this point was simply denoted as “Many”.

In many religions 3 stands for the triple deities or concepts of trinity such as: the Christian Holy Trinity, the Hindu Trimurti, the Hindu Tridevi, the Three Jewels of Buddhism, the Three Pure Ones of Taoism, or the Triple Goddess of Wicca.

In filmography, in sports, in philosophy, in music and in technology to name a few, 3 always has had a special connotation.

For me 3 is the number of people in my immediate family: my husband, my son and myself, and the number of jams I made in one weekend.

The racy Spicy Herb-Roasted Plum with Cinnamon, Lavender and Rum, the tart Yellow Peach with Ruby Red Grapefruit, and the enticing and beautiful Red Vine Peach and Red Currant Jelly with Juniper Berries, Gin and Anis

The basis for the Spicy Roasted Plum Jam comes from Eggs on the Roof’s recipe and lovely post: http://www.eggsontheroof.com/2011/09/triumphs-of-gluttony-and-melody-in.html I have found that the method of roasting the plums, is both simple and greatly improves their flavor allowing the sugar and spices to mingle perfectly with the plum juice. Merci ma Cherie!!
The Red Grapefruit and Yellow Peach Jam, was inspired by the first grilled grapefruit I ate with honey at a breakfast bar in Cambridge, Massachusetts and which has become a stable breakfast or dessert delight. The tanginess of the grapefruit matches perfectly with the sweetness of the peaches and leaves a tingle on your tongue.

And never able to resist trying something new, I made the 3^rd jam with my new fruit discovery Red Vine Peaches (also known as red vineyard peaches, Prunus persica or Amygdalus persica by Linné, 1753). This rare type of peach is a very old species originally from China and needs warmth. It is therefore grown alongside grapes in vineyards since their climatic needs are the same. The peaches are smaller, covered in green fuzz, gorgeously red inside, not very sweet but they have an intense but somewhat acerbic taste that is very unique. Apparently the taste of these peaches is influenced by the type and amount of water they receive during their growth period. I also used them in classic clafouti replacing the cherries with these chopped red peaches and the result was perfect.

I generally make jam with less sugar than is the norm since I prefer the natural fruit flavor to an overpowering sweetness. If you like sweeter jam you will need to increase the sugar. When jamming I use gelling or jam sugar (sugar with gelatin already mixed in) in the 3 x 1 strength and what a blessing it is. It makes jamming so simple and so successful. I sterilize the jars and tops in a large pot of boiling water, then just remove, fill, twist on the top and turn the jar upside down onto it’s top and leave it to cool as such. Turn over when cool and store in a cool, dry, dark place such as your pantry or food storage cellar. Each type made about 3 jars – depending on the size of jar you use. Diversity and quality is my motto rather than quantity.

I hope you enjoy these 3 jams  as much as my family and I do.

Recipes for the 3 jams:

Spicy Herb-Roasted Plum with Cinnamon, Lavender and Rum
Ingredients:

• 1 kilo of  (Damson or Victoria) plums
• 1/2 cup of brown sugar
• 2 TBSPs of chopped fresh thyme and rosemary
• 1/2 tsp of chili flakes or chopped chilies – habanero or other depending on how spicy you like it
• 1 pinch of salt
• 4 grinds of fresh black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp lavender
• 200 grams of gelling/jamming sugar (3 x 1)
• 1 tsp vanilla extract or 1/2 tsp powdered vanilla bean seeds
• 1 jigger of dark cooking rum such as Negrita (optonal)
• olive oil

Putting it all together:
- Wash the plums, cut in half and remove the pits/stones. Place the halves in a bowl with the brown sugar and the spices and herbs and mix well.
- Oil a baking sheet with olive oil, cover with baking paper and oil the paper with more olive oil.
- Spread the plums on the baking sheet cut surface down, squish a little and they’ll all fit.
- Bake in the oven at 175 C / 350 F for about 20 minutes until well done and juicy.
- Remove from oven and cool in the baking sheet.
- Use the baking paper to transfer/pour the plums into a large pot. Add the gelling/jamming sugar, 1 jigger of rum, bring to a slow boil, stirring frequently. Simmer for 5 minutes. Remove from the heat, cover and let sit 10 minutes to become cool enough to handle.
- Puree the jam, small pieces of herbs and skin will remain. If you want them removed then pass the jam through a strainer to catch the bits. Taste to adjust spiciness or add more cinnamon as desired.
- Fill directly into the jars as full as possible, twist on the top and turn over.

Yellow Peach with Ruby Red Grapefruit
Ingredients:

• 1 kilo of  yellow peaches
• 2 ruby red grapefruit
• juice and zest of 1 lime
• 1 tsp freshly grated ginger
• 1 pinch of anis seeds
• 4 grinds of fresh black pepper
• 1/4 tsp ground cloves
• 300 grams of gelling/jamming sugar (3 x 1)
• 1 tsp vanilla extract or 1/2 tsp powdered vanilla bean seeds
• 1 TBSP gin (optional)
• olive oil

Putting it all together:
- Cover the peaches first in boiling and then in cold water to easily remove the skins. Peel the peaches, remove their pits and chop them into small pieces. Place the pieces in a bowl and add the lime juice and zest. Mix well.
- Half the grapefruits, remove the flesh taking care to capture all the juices and add it to the peaches.
- Add the jamming sugar, the ginger, pepper, anis seed, ground cloves, the vanilla and the gin if using.
- Cover and let stand or refridgerate at least 2 hours or over night if you prefer.
- Transfer to a large pot, bring slowly to a boil, stirring frequently. Gently boil 5-10 minutes until grapefruit is dissolved. Cool 5 minutes so as able to handle.
- Fll the jars as full as possible, twist on the lid and turn upside down onto the top until completly cool or overnight.

Red Vine Peach and Red Currant Jelly with Juniper Berries, Quince Liquor and Anis
Ingredients:

• 300 grams red peaches meat
• 300 grams red currant berries
• juice of half a lemon
• 300 grams gelling/jamming sugar
• 6 juniper berries
• zest of 1 orange
• 1 pinch of anis seeds
• 8 red pepper berries
• 1 pinch of salt plus 1 tsp of sugar
• 1 TBSP of accacia honey
• 1 TBSP of quince liquor
• 1 tsp vanilla extract or vanilla bean seeds

Putting it all together:
- Cover the peaches first in boiling and then in cold water to easily remove the skins. Peel the peaches, remove their pits and chop them into small pieces. Place the pieces in a bowl and add the lemon juice and orange zest. Mix well.
- Wash the red currant and remove the berries from their stems and add them to the peaches.
- In a coffee or spice grinder, grind the juniper and red pepper berries along with the anis seeds, the salt and the 1tsp of sugar into a fine powder. Add this to the fruit in the bowl.
- Add the jamming sugar, the honey, the liquor and the vanilla.
- Mix well, cover and let stand or refridgerate at least 2 hours or over night if you prefer.
- Transfer to a large pot, bring slowly to a boil, stirring frequently. Gently boil 10 minutes until the berries and peaches are dissolved. Cool 5 minutes so as able to handle.
- Pass the jam through a fine-meshed sieve, using a wooden spoon to force the fruit pulp through.
- Immediately fill the jars as full as possible, twist on the lid and turn upside down onto the top until completly cool or overnight.

 

Yum, yum said Pooh waving his spoon!