Jam is a tricky business. It shouldn't be; it's just fruit, sugar, citrus, and... well, that's about it. It's not jelly (which is more fruit juice and pectin), and it's not preserves (though a good orange marmalade would sure hit the spot right now). Here's the deal: you must boil the jam until it reaches nine degrees above water's boiling point at your locale. That's when you know it's going to be jammy enough to spread. Once we cleared that hurdle, it boiled down to fruit prices and flavors. We began to source "ugly" fruit from our local north Tulsa grocer, Oasis (thanks to our friend Charlie Love!). Saving perfectly good food from the landfill, we present to you the DoubleShot Jam Program.
The current flavor: Blueberry-Grape. Pairs well with pecan butter and challah.
