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
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- 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 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 Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Inspired by 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
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
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
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
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
Which one is your favorite?
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
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
- In a large pot, place apple peels and cores and cover with water.
- Bring to a simmer and cook 40-50 minutes, until falling apart and looking like very fluid applesauce.
- Remove from the heat and pour the hot mixture into a cheesecloth set over a bowl.
- Allow the liquid to drip through completely, pressing on the fruit to extract the liquid. Set aside.
- 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.
- Bring to a boil and let simmer for 10 minutes.
- Ladle carefully into a blender and puree (or pass through a food mill back into the pot) and add extract.
- Fill jars and seal.
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 10.0 mg
Total Carbs: 16.6 g
Dietary Fiber: 1.5 g
Protein: 0.2 g