Go pick up a copy of A Farewell to Arms or “Big Two-Hearted River” and pick any random page and the characters are either drinking or eating, though it’s more likely the former. He even titled his memoir, A Moveable Feast. Recently I was working on a paper for a class in my Master’s program that was discussing the use of food and drink in Hemingway’s works as a form of escapism. Now after so much reading and writing I usually have to escape myself and do so through food, which proves once again that life imitates art (and academia, apparently). However after all this food lit. study I decided to see if I could cook up something inspired by Hemingway.
A Wine-Laced Jam Inspired by Hemingway
I decided to make a jam since Catherine in the novel A Farewell to Arms is pining for it as she crosses into Switzerland in a paddle boat in the middle of a storm to escape the Italian army. As for using apricots, Nick in “Big Two-Hearted River” downs a few cans of them in his pastoral journey for inner peace. Finally, since it was Hemingway I was dealing with, booze had to be used, no question. Finding a nice Riesling that paired well with the apricots I was all set to go. The result was a jam that I’m sure Catherine, Nick, Hemingway himself, or any literature lover will find perfect for smearing over some warm bread. The perfect accompaniment to your summer reading.
More Jams to Fall in Love With!
Rose Hip Jam Microwave Strawberry Jam Plum Conserve Jam Blueberry Jam in the Microwave Easy Microwave Fig Jam
Apricot skins are super thin. No need to peel them at all for this jam. If you want, you can use a few of the kernels from the pits to give your jam a slight almond-y flavor. Roast the pits at 350°F for about 10 minutes. Take them and crack them open with a hammer (do outside on concrete), and extract the kernel. Roast the “nuts” for a couple of minutes. Pop one or two in each sterilized jar when you pour the jam in. This recipe can be easily doubled; if doubling, use an 8-quart pot. The cooking time may be longer. Let cool. Refrigerate the jam for up to 6 months.
