JAM MAKING with Reece and Yumi

0:00Therapy's biggest impact doesn't show up in some dramatic breakthrough. It shows up in the smallest moments. You bite your tongue instead of escalating. You put your phone down instead of firing off that text. You say what you actually mean instead of what would hurt someone else the most. Nobody applaud those moments, but they quietly change your life. That's what growing feels like, and that's exactly what growth therapy is here for. Grow is therapy that works, covered by insurance. Insurance average $21 with insurance and some pay as little as $0 depending on their plan. There are no subscriptions, no long-term commitments. You just pay per session. Grow connects you with thousands of high-quality licensed therapists across the US, offering both virtual and in-person sessions, nights and weekends. You can search by what matters, like insurance, specialty, identity, or availability, and you can book a therapy session in minutes and begin in as little as two days, not the national 48-day average.

1:00See if you could pay as little as $0 per therapy in seconds at growtherapy.com slash acast. That's growtherapy.com slash acast. Growtherapy.com slash acast. Availability and coverage vary by state and insurance plan. We have so much in common with our love of scones, Jim and Cream. The last episode we talked about scones. We didn't unfortunately get to pumpkin scones. I feel like that could be unpacked a bit. Definitely. They're in the cookbook too. I love a pumpkin scones. Tell me why people love pumpkin scones so much. I grew up with this love for this pumpkin-coded gramma pumpkin. Have you heard of it before? No. It's CWA 101 pumpkin. It's sweet baking. It's a sweet pumpkin. My none would buy them make this product called gramma pie or gramma pumpkin scones.

2:04I love them. They turn pumpkin in my brain from savory to sweet. Oh wow. It's a very specific type. I'll have to Google it because I don't even know what it is. For me, a pumpkin scone is very grammar. Today's episode is actually about the jams that we would put on the scones. I have to confess that I'm a jam maker. I've got people always save jars for me because I have that reputation. But I haven't made jams since I've fostered our dog because he's a golden retriever. And he could be with us for another month or so, but he could be going home with a day's warning. He's very fluffy and he's here kind of just floats through the atmosphere of my home. Like every now and then I'm like touching my face going, I think I've got to hear in my glasses and I can't see it, but it's definitely on me. I feel like there's a hundred percent chance if I made a batch of jam that every jar would have a couple of dog ears in it. And I just, I actually can't stomach the thought that I could give someone a jar of jam and they would find a dog here.

3:04Yeah, that's freaky. It's not great and I don't want to be that person. So I haven't made jam all year. But tell me about the jams that you serve at Cake Boy. Yeah, every single feeling, icing, jam, anything you see at Cake Boy, we make from scratch. We have strawberry, raspberry, blueberry, we did last year, big jams. We made a quince kind of compote pasty jam situation as well. We love it. Like I think that more seasonal down to preserve cooking is like really cool. I love it. It's what my nan and my family did when I was growing up. So yeah, we make everything from scratch. Yeah. Look, one of the reasons I'm such a fan of making jams myself is just a little home chef. I don't have all the industrial equipment. I just have a big pot and a lot of jars. It's because it just doesn't taste as good when you bite from the shop. So there's just there's no way you can replicate that home made jam flavor. No, some people say to us like, what do you put in your raspberry jam? Yeah.

4:04Like what would you do to make it taste so good? And I was like, nothing kids got. Raspberry. And a squeeze of lemon. That's it. Like, but the raspberries are good raspberry. They are frozen, but they're not frozen. We buy them from a farm. They're bright, beautiful colored raspberry. The fruit's really vibrant. And yeah, it's not that kind of dark dingy color that you do get out of the jam from the soup market. Maybe it is because they've sat there for a while, but like ours definitely have a more vibrant seed. Hey, bragging. This is your five minute food. Thanks. Therapy's biggest impact doesn't show up in some dramatic breakthrough. It shows up in the smallest moments. You bite your tongue instead of escalating. You put your phone down instead of firing off that text. You say what you actually mean instead of what would hurt someone else the most. Nobody applauds those moments, but they quietly change your life. That's what growing feels like. And that's exactly what growth therapy is here for.

5:06Grow is therapy that works covered by insurance. Sessions average $21 with insurance and some pay as little as $0 depending on their plan. There are no subscriptions, no long-term commitments. You just pay per session. Grow connects you with thousands of high quality licensed therapists across the US, offering both virtual and in-person sessions, nights and weekends. You can search by what matters, like insurance, specialty, identity or availability. And you can book a therapy session in minutes and begin in as little as two days, not the national 48 day average. See if you could pay as little as $0 for therapy in seconds at growtherapy.com slash eCAST. That's growtherapy.com slash eCAST. Growtherapy.com slash eCAST. Availability and coverage vary by state and insurance plan. It's your five minute food fix with Reese Hignol, Yumi Stines talking jam today.

6:06So how do you make your jam set? I think setting of jam is the thing that puts people off, particularly if they're in experience and they don't have a man who's sort of stepped them through the process of making jam. Yeah, well, one thing you'll find in fruit is this is called pectin. Pectin can be added to jams to help them set. If you're at the supermarket, you might see a product called jam setting sugar. Yeah. And that will have something like pectin added to it. What I like to use is fruits that are naturally really high in pectin. It might need acidity to help activate the pectin. So something like a raspberry. Yeah. I've had a great level of pectin in it. If you add the lemon juice, the acid in the lemon juice will help set the pectin into a gel. Give me that kind of jelly-looking shape. Jammy, thick. Yeah. Yeah. Obviously, the sugar plays a really big part. So I've seen a lot of people trying to do sugar, free or low sugar jams. It's going to be a slurry. Yeah. It's going to be a jam, unfortunately, unless you're adding a lot of additives like jelly

7:09or thickness or a mulsophized to the jam. But if you're at home and you want a sugar-fruit jam, just add a squeeze of lemon. Sometimes we get a little bit of a muslin cloth, like a cooking cloth and we fire it around a cut lemon. We squeeze it into the jam as it's cooking, then we drop the whole thing in. Or the peaf and everything help set the jam as well. Right. Okay, your acid in your lemon is so important in setting your jam. Okay, that's good intel. Can I ask though, is the texture of your final product quite loose? It changes on the type of fruit. So our raspberry one is quite thick. Yep. Our quince one that I mentioned we did is really thick because both of those fruits are really high in pectin. Yep. Our strawberry and our blueberry are a little bit loose. That's because we don't want to add too much pectin or gels to our jam. We really want to try and keep them out of this free. So they are more looser, but then they just go into different types of cakes. I think the blueberry jam looks so good in a sponge because when you open it, it pours

8:14out where the raspberry jam looks so good on a scone because it holds its shape. Nice. We use them in different settings. Okay, just to strawberry jam. My favourite is plum jam. Oh. I love the sourness and the colour, the skins of a plum. With all that sugar added, it's just heaven to me. I'm a bit intimidated by strawberry because of its high water content. How do I get a good strawberry jam? Yeah, to be honest, like if I'm making strawberry jam at home, I'm often using that jam setting sugar. Yeah, okay. Because it does need that little bit extra pectin because I don't know if you've noticed this in strawberry jam. When you do get the ones that are homemade, they are really, really sweet and it's because they need so much sugar to set. I've actually played around with a way to counteract that and it was because one of my staff members added some fresh lime zest and some fresh lime juice into the strawberry jam. It's strong, you can taste the lime. Yeah. So, so good. So zest and juice at the very end, it will lift all the sweetness up.

9:18It actually enhances the flavour of the strawberry as well and the zest adds fragrance so I'd highly recommend trying it. Oh my God! Yes, I knew you'd come through with something that I'm going to be able to use today. Your legend, retégnal, yummy stones, details in our show notes and don't forget to subscribe to this podcast so you never miss an episode. At QVC, fall shopping is more than just checking out. It's discovering the brands you love across beauty, fashion, home and culinary, all in one place. Whether you're getting ready for crisp mornings, cozy nights or everyday moments, QVC has what you need for the season ahead with brands like Laura Geller, Philosophy, Ninja and so many more. Shop now at QVC.com.