Please help me welcome today’s guest, Meg Benjamin…
Jam, Jam, and More Jam

It all started because I was being a conscientious writer. The heroine of my Luscious Delights cozy mystery series (The Tomato Jam Murder, Book 6, is available now) has a jam business she runs out of her home in the Colorado mountains. I figured if I wanted to write about Roxy Constantine’s cooking, I needed to try making jam myself. There’s only so much you can learn by watching YouTube videos, after all.
Fortunately for me, the first book in the series was The Pepper Peach Murder. Although I didn’t know it at the time, peach jam is dead easy to make. Unlike strawberries, peaches are simple to cut up. Unlike apples, they don’t need to be peeled. And unlike blackberries, they cook down easily and quickly. My first jars of peach jam were luscious, much tastier than the peach jam you buy in stores. I know now that’s because most of the jam I make is refrigerator jam, which goes straight from the jam pot to the freezer—well, I let it cool down first—retaining its fresh fruit flavor. Anyway, I was hooked. And I wanted to make more jam, lots more, of many, many different types.
I’ve tried making most of the jams Roxy makes in the Luscious Delights books, including tangerine marmalade (book 3), which is a real pain. Marmalade requires cooking down both the fruit and the rind, which has to be sliced into ribbons and added back to the jam. Tasty, but labor intensive. Like Roxy I’ve also done a lot of jam research for future books. Carrot marmalade, on the other hand, was a lot easier. This was a jam developed during the Depression when citrus fruit was too expensive for a lot of households. It sounds like a mess, but it’s actually very tasty, with a unique sort of flavor that comes from the combination of grated carrots and lemon juice. Roxy will make it in a future book where she’s trying to come up with a winter flavor. I recently stumbled upon chocolate raspberry jam, which is yummy and doubles as a dessert sauce. I’m not sure when Roxy will make it, but trust me, she will.
Not all the jams work out, either for me or for Roxy. The tomato jam, for example, never quite comes together. Roxy’s worried about ending up with ketchup, and the tomato jam I made really did have a ketchupy flavor. I had a hard time using it up, too, since my hubs really isn’t a fan of ketchup glaze on meatloaf. Wine jelly (book 5) was another jam that I probably won’t make again. It’s pretty, but it tastes a little odd on your morning toast. Roxy made if as a wedding favor, and it made sense.
There are also a couple of jams I haven’t made even though Roxy made them. Pumpkin butter (book 2) just didn’t excite me—I’m not a pumpkin fan. And Roxy makes a special rose petal jam for her Significant Other in The Pepper Peach Murder. I love the sound of it, and I do have a recipe. But gathering rose petals from our very thorny rose bushes has always seemed like more than I wanted to take on.
Jam making has lots of benefits. I’ve now got enough jam in the freezer to tide us over until spring when the first strawberry crops come in. The smells that fill the kitchen while I’ve got the jam pot on the stove are enticing, and the tastes are even better. It gives me a great excuse to visit farmers markets and farmstands in the summer, and I’ve always got a tasty hostess gift on hand. And like I said, it’s dead easy to do. No kidding. Refrigerator jam is just fruit, sugar, and lemon juice.
Finally, it’s given me a great heroine with a delicious occupation.

Roxy’s spending her summer with burros and jam, but there’s a murderer in the mountains.
Excerpt:
“Peggy Sue, don’t you dare!”
Peggy Sue turned soulful brown eyes on my friend Laurel Beacham, who was a few feet behind her. She looked like she really, really wanted to go through the gate leading to Laurel’s front yard.
“Peggy Sue, you listen to me.”
Peggy Sue took another tentative step forward. Clearly, she was weighing just how much trouble she’d be in if she kept going. The gate to the front yard of Laurel’s cabin was slightly ajar and Peggy Sue would likely be able to step through it in just a moment or two. On the other hand, based on her tone of voice, Laurel clearly meant business.
“Peggy Sue, I will lock you in the barn, so help me.”
Peggy Sue gave her another of those tragic looks that conveyed, How can you be considering something so cruel? So inhumane? All I want is some grass. And it’s just sitting there.
Laurel picked up her pace, but she was still a little far away from the gate. I, on the other hand, was right there. I quickly stepped forward just as Peggy Sue started to push the gate open. I gave it a quick shove so that the latch caught, and the gate snapped closed.
Peggy Sue stared up at me, eyes narrowing. I had no idea if donkeys bit people who annoyed them, and I didn’t want to find out. I stepped back. “Sorry, Peggy Sue, but I think you were about to get into a space where you aren’t allowed.”
Laurel moved forward and grabbed the burro’s halter. “Oh, she was definitely heading for a space where she isn’t allowed. And she knows it full well.” She pulled Peggy Sue away from the fence. Shaking her head, the burro gave my friend a look that should have broken the strongest heart. She had some of the longest eyelashes I’d ever seen, along with those great big brown eyes. Puppy eyes are nothing compared to burro eyes.
Buy links:
About the Author:

Meg Benjamin is an award-winning author of romance and cozy mysteries. Meg’s cozy mystery series, Luscious Delights from Wild Rose Press, concerns a jam-making sleuth based in the mythical small town of Shavano, Colorado. Her Konigsburg series is set in the Texas Hill Country and her Salt Box and Brewing Love trilogies are set in the Colorado Rockies (all are available from Entangled Publishing and from Meg’s indie line). Along with romance and cozies, Meg is also the author of the paranormal Ramos Family trilogy from Berkley InterMix and the Folk trilogy from Meg’s indie line.
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