Toast Topper #16: Grandma's Mock Apricot Jam (Retro
#SundaySupper)

I love my collection of old cookbooks and recipe cards.The recipe cards in particular, because each author's script is so unique and telling about who they could have been like. Some of them are old and worn almost to the point of being illegible, but when you can make out the words you can see that they are carefully crafted in a way that only someone who loved to make the dish could do. Other cards are typed (on a typewriter) on yellowed index cards, which to me look like they could have been stolen from the steno office my grandmother used to work at. Then there are those that aren't "cards" as much as newspaper and magazine clippings, occasionally scrawled on and almost always stained, and the recipes that came from various churches, government agencies and businesses. While most recipes are nowhere near today's definition of "healthy" - filled with lard, cream, butter, meat and sugar - and some of them I would never dream of touching to my lips (1917's tripe fricasee? Solomon Gundy from the Maritimes?), but holding one of those cards is effectively touching history and it's fascinating enough to keep me hounding relatives for their old files.

In one of the old collections my grandma gave to me over the years was a collection of "War Staples", all items that were intended to replace expensive "luxury" items in the grocery store by engineering the flavours of cheap, government-subsidized rations. There were a lot of carrot and potato recipes courtesy of the Ministry of Food's agenda, and this jam is no exception. Along with carrots, the recipe uses apples (which could be bruised) and rhubarb, which was (and is) a staple in many gardens. The note on the card declares the resulting mixture "tastes and looks like the most expensive apricot jam" and having never actually had apricot jam other than as a tart glaze I can only vouch that it does in fact taste like apricots, but the texture is more of a "butter" than a "jam". Either way, it is a cheap(ish) and fun project that you can do to re-capture that glimmer of historical whimsy, and get a Toast Topper out of it too!


This week's #SundaySupper is all about taking those retro recipes we grew up and loved and sharing them with the current generation. For many of us, these food memories take us back in time. Some of us enjoyed them so much that we will never change the recipe, but others are raring to reinvent their favourites. Here's what's on the family table:

Sunday Supper Retro Appetizers:
Irish Cheddar-Whiskey Fondue by girlichef
Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
 
 Sunday Supper Retro Salads:
Coca-Cola Salad by Magnolia Days
Watergate Salad by My Catholic Kitchen
Salmon Salad | Retro Tuna Salad by Family Foodie
Ambrosia Salad by Simply Gourmet
Romaine ?Wedge? Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
Carrot & Raisin Salad by The Roxx Box
Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:
Italian Style Bread by The Meltaways
Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
Grown-Up Tuna Melts by Home Cooking Memories
English Muffin Pizzas by Comfy Cuisine
Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
Grown-Up Grilled Cheese with Tomato Soup by The Catholic Foodie
Toast Topper #16: Grandma?s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:
Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
Tuna Noodle Casserole by Country Girl in the Village
Nana?s Marinated Beef Roast by Supper for a Steal
Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
Chicken Maryland by Vintage Kitchen Notes
Mushroom Stroganoff by Small Wallet Big Appetite
Dairyfree Toast Hawaii by Galactosemia in PDX
Porcupine Meatballs by Hezzi-D?s Books and Cooks
Chicken Kiev by The Urban Mrs.
Salmon Quiche with Preserved Lemon by Shockingly Delicious
Steak Diane by Crispy Bits & Burnt Ends
Fried Chicken only in the Oven by In the Kitchen with Audrey
Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
Kicked Up Meatloaf by Curious Cuisiniere
Shrimp Scampi (a lighter version) by Kudos Kitchen
Old-Fashioned Pork Chops by My Trial in the Kitchen
Jägerschnitzel by Sustainable Dad
Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
Tuna Noodle Casserole by Cookistry
Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip

Sunday Supper Retro Sides and Veggies:
Smokey Braised Red Cabbage by Cindy?s Recipes and Writings
Classic Corn Casserole by The Foodie Army Wife
Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
Classic Green Bean Casserole Redux by The Wimpy Vegetarian
Mem?s Broccoli Casserole by Momma?s Meals
Tator Tot Casserole by Neighbor Food Blog

 Sunday Supper Retro Desserts and Cocktails:
Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
Old School Boozy Rum Cake by Webicurean
Individual Baked Alaskas by That Skinny Chick Can Bake
Rainbow Jello by Cravings of a Lunatic
Pineapple Upside Down Cake by Noshing with the Nolands
Pineapple Bars by Peanut Butter and Peppers
Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue?s Nutrition Buzz
Refrigerator Strawberry Cheesecake by There and Back Again
Frozen Pineapple Upside-Down Cake by Juanita?s Cocina
Boston Cream Pie by Gotta Get Baked
Coca-Cola Cupcakes by Daily Dish Recipes
Jello Poke Cake by Flour On My Face
Devil?s Food Cake by Maroc Mama
Bread Pudding with Pecans by Basic and Delicious
Victoria Sponge Cake by The Lovely Pantry
A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
Post War Apple Pudding by My Cute Bride
Spaghetti with Currywurst Sauce by Masala Herb
Layered Mini Chocolate Banana Cakes by Big Bears Wife
Raspberry Jam Cakes by Pippis in the Kitchen Again
Cocktail: Moscow Mule by Crazy Foodie Stunts

Wow - I may have never tasted this jam from the hands of Grandma, but in fact I did the reverse - a small jar of ye olde Mock Apricot Jam (modernized slightly for ease - forget the food mill, hello blender!) was tucked into her Christmas stocking!

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Grandma's Mock Apricot Jam
Makes 4 cups, 32 (2-tbsp) servings
6 apples, peeled, cored and chopped (reserve peels and cores)
6 large carrots, chopped
1 lb rhubarb, chopped
1 cup sugar
1/4 cup brown sugar
zest of 1/2 lemon
1 cup water
1/4 tsp almond extract

1. In a large pot, place apple peels and cores and cover with water.
2. Bring to a simmer and cook 40-50 minutes, until falling apart and looking like very fluid applesauce.
3. Remove from the heat and pour the hot mixture into a cheesecloth set over a bowl.
4. Allow the liquid to drip through completely, pressing on the fruit to extract the liquid. Set aside.
5. In a large pot, place apple pieces, carrots, rhubarb, sugars, lemon zest and water. Add 1/4 cup of the reserved liquid from the apple peels and cores.
6. Bring to a boil and let simmer for 10 minutes. 
7. Ladle carefully into a blender and puree (or pass through a food mill back into the pot) and add extract. 
8. Fill jars and seal.

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