My latest food obsession:
I’m loving these buckets of jam from the Russian specialty store (Food Palace, on Broadway and W189th) near me. It’s a pretty tiny store; more than five people in there and it gets almost impossible to navigate. They also have excellent pickles.
The photo doesn’t really give a good idea of the scale of these containers: that one is slightly bigger than a pint of sour cream, and that’s the smaller of the two sizes they sell. The other one is about the size of big tub of yogurt.
The sheer volume of preserves you get really allows you to lavish it on —- and to start rooting through your cabinets, thinking, what else can I eat this on? So far, this cherry jam (and its mixed berry predecessor) has made it on to various toasts and English muffins, been paired with that awesome sharp Cheddar, and even been stirred into cups of strong tea instead of sugar.
The downside to this jam: I’m trying to limit myself to one at a time (and I’m really ready to move on to apricot or plum next). So… suggestions?
I’m a big fan of cherry jam. Is it like sour cherry jam or sweet cherry jam. I must know these things.
They had both, actually —– red cherries and black cherries. I think this is the sour(er) of the two (although it’s not especially tart).
You totally need a samovar to go with that jam.