The article explores the author's passion for jam, often collecting it as a souvenir, and the need to creatively utilize excess jars in baking. It features two new recipes: a lemon pudding cake topped with blueberry jam for an eye-catching dessert and a suggestion from Ali Slagle on using lemon curd to roast chicken, enhancing its flavor and texture. These culinary ideas emphasize the joy of transforming ingredients into delightful dishes that bring people together.
I confess my slightly unhinged love of jam, and my delight in lugging home jars of it as sweet souvenirs from my travels.
Once that sticky collection in the fridge starts edging out the milk, though, you know it's time to cull.
The pudding is a riff on a classic lemon pudding cake, with beaten egg whites and plenty of citrus juice and zest.
Ali Slagle has found a brilliant and surprising way to use lemon curd: slathering it on a whole chicken before roasting.
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