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15 Comments
gluttonforlife
November 6, 2011
Great idea! Sort of a cooked pistou, in a way, which makes me think an anchovy or two would not go amiss.
Alice_
November 2, 2011
Here in Sonoma, where summers can be hot, this type of recipe is a godsend not only for fridge clean-out but for fast garden clean-out, when everything seems to start bolting all at once : parsley, basil, cilantro, arugula, the tail end of spring greens . I always thought of it as a kind of pesto, and usually grind it up with a few roasted nuts, lemon or some acid like homemade Worcestershire (thank you Amanda), some kind of pepper or other(try paprika mixed with cayenne). It also freezes perfectly, in tiny amounts. This jam extends that idea infinitely.....Paula's recipes always change my life!
(PS Our much-beloved Paula lives in Sonoma, too, how lucky is that?)
(PS Our much-beloved Paula lives in Sonoma, too, how lucky is that?)
AppleAnnie
October 30, 2011
I'd like to try this as a layer in a sandwich with goat cheese and cooked beets.
Dot1
October 30, 2011
Kristen - I'm thinking this would make great christmas gifts! If I put this in jars - and ship them away - how long will it last???
Kristen M.
October 31, 2011
Hi Dot1 -- Paula Wolfert recommends storing the jam in the fridge and just thinning it with olive oil or water (and fresh lemon juice to taste) when you're ready to serve -- I don't think it would hold up very well if exposed to warmer temperatures for long. And because it's not very acidic, I don't think it would be safe to can either. So unfortunately, I don't think it would make the best gift to ship, unless you want to go to the trouble (and expense) of shipping it quickly on dry ice. An in-person gift would be the way to go!
Dot1
October 30, 2011
Kristen - I'm thinking this would make great christmas gifts! If I put this in jars - and ship them away - how long will it last???
Greenstuff
October 27, 2011
Here's where you and fiveandspice are geniuses (and I'm not). Although I've made Paula Wolfert's herb jam repeatedly, I had never once thought of making it my standard way of using up herbs that were otherwise headed for the stockpot. Doh!
fiveandspice
October 27, 2011
Ha! Love it! I'm actually making some herb jam tonight with some sad parsley I need to use up!
Kitchen B.
October 27, 2011
Oh yes. Sad has defined me many a day when emptying out the crisper drawer. Thanks Kristen, thanks fiveandspice.
EmilyC
October 27, 2011
Oh -- I adore this recipe -- it's one of my go-to appetizers for guests! Great choice Kristen and fiveandspice! The Slow Mediterranean Kitchen is one my favorite cookbooks, and this herb jam pairs beautifully with the small semolina griddle breads found in the same book.
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