Chocolate banana, mmm...
This morning I had my good friend Jason over for coffee, scones and preserves. I'm dying to try some of the new kinds I've made but I can't really justify opening new jars until I work through the many that are already in my fridge. I made basic vanilla buttermilk scones so we could freely slather them with many flavors of jam or jelly.The options were Meyer lemon marmelade, strawberry, banana-coconut and the new pear-lemon-ginger. As predicted, the pear-lemon- ginger tastes much better on something other than straight from the spoon. I'm still not sure I'd make this again.
The problem with so many choices is that you don't use much of any one flavor and all of those jars still reside in my fridge. I'm thinking that when I start making stuff to sell, I need to look into some smaller jars (2 oz.?) because I can't be the only one who likes jam but doesn't want to eat the same flavor for months on end.
And then to complicate things, I made more.It may seem a little unorthodox to put chocolate in your jam but the recipe come from Christine Ferber and I have come to trust her completely. After the success of the pears Belle-Helene (pears and chocolate) and the chocolate raspberry, I am committed to making all of her chocolate concoctions. Even my friend Molly, who doesn't like fruit and chocolate, liked the chocolate raspberry. Next up, chocolate orange.
I am feeling a little unloved with the lack of comments so to sweeten the deal the fifth person to leave a comment on this post will receive a jar of chocolate banana (or another flavor if that doesn't suit you). The only rule is that you can't comment more than once in order to make yourself the winner.