January Jams part 2

Ok well I hope you all enjoyed the first part of January Jams, the sweet pepper relish and general discussion of jellies. This week, I will talk about a few more kinds of jelly that you can try. At first, I though that I would be able to write an article each week about each jelly, but in order for the articles to have any length, I have instead decided to just write 2 parts, and give you all enough to read to make it worth your time.

One more aspect of this type of condiment that I would like to bring up is that you can also use the term Relish with this sort of technique. Basically, relishes fall along the same lines as this, with a sweet and sour base adding to the flavor of the condiment. This part will wrap up the jelly month, and I will talk about a few more jelly types. These are Jalapeno Jelly, Corn and Cilantro Relish, Blackberry Jam, and Caramelized Onion and Port Wine Relish.

Jalapeno Jelly is something that you might have actually seen in some specialty food stores. This sort of jelly can be used either on toast or bagels or something along those lines, or as a base for an appetizer. As usual, the sweet and sour play off of each other, and the heat from the jalapenos adds kick to the dish.

Corn and Cilantro Relish can be made in many different ways. Usually, a relish or salsa made from corn would not be cooked, but when it is prepared this way, the corn gets softer and the relish should be able to be spread. This can be served as a spread for an appetizer, or try it with something like shrimp or maybe even tuna.

Blackberry Jam is something that can be used as a breakfast spread, but if you serve it hot you can try it with poultry. The sourness from the blackberries comes through, but by cooking it in the sugar you take the edge off of the Blackberries and adds more complexity to the dish.

Finally, Caramelized Onion and Port Wine Relish is something that can be served hot or cold, but I would suggest serving it with something that has a strong flavor itself, not like fish. I would think that pork, beef, or maybe even duck would go well with this, and it can be used as a spread for an appetizer on slices of toasted French bread slices.

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