Marmalades & Preserves
| Lemon Marmalade light gold in color, bright lemon flavor, delicious on everything from buttered toast to grilled shrimp |
$10 per 8 oz jar - in stock |
| Clementine Marmalade very pretty bright gold, aromatic expression of clementine |
$10 per 8 oz jar - in stock |
| Blenheim Apricot Preserve a great classic, made with the best variety of apricots |
$12 per 8 oz jar - sold out, comes back late June |
| Celestial Fig Jam accented with a little lemon zest, yum! |
$10 per 8 oz jar - in stock |
| Green apple verbena jelly clear jelly, infused with lemon verbena, delicious with cheese |
$10 per 8 oz jar - in stock |
| Santa Rosa plum jam deep ruby, sweet-tart, a classic |
$10 per 8 oz jar - in stock |
| Elephant Heart Plum all the depth of this superb Japanese plum |
$10 per 8 oz jar - in stock |
| Summer stone fruit preserve a mix of peaches and plums for complexity and a bit more sweetness than straight plum |
$10 per 8 oz jar - in stock |
Kiwi Jam |
$10 per 8 oz jar - in stock |
| Bartlett pear & lime preserve a perfect marriage, threads of lime zest add to the complexity of the pear |
$10 per 8 oz jar - in stock |
How to order
Simply send me an e-mail letting me know which preserves you want,
and where you want them sent.
I will promptly send you a reply acknowledging the order,
and you will receive a Paypal invoice detailing the charges.
As soon as the invoice is paid, I ship via USPS priority mail,
which
typically arrives in 2 to 3 days.
Shipping cost is $11 for up to six jars, $15 for up to nine jars,
delivered anywhere in the United States,
A true artisanal process
I first learned jam making from my grandfather, whose three minute red currant jelly
was one of the joys of my childhood.
Grandpa had an armoire filled with rows of preserves,
the jars sealed with a layer of parafin and capped with a square of cellophane.
Being trusted to pick out the next jam for the breakfast table was a thrill.
All my preserves are made in old-fashioned small batches from the most flavorful
fruits and berries I can find.
I use only fresh fruit and pure cane sugar, sometimes an infusion of herbs from
the garden, but never any industrial pectin.
To preserve the delicate flavor of the fresh fruit and minimize cooking time,
I keep the batches to five pounds of fruit at a time.
Most are made using our own fruit, though I also use Vincent Farm's Blenheim apricots and Tom Shepherd's or Lane Farm's Chandler strawberries, because we don't grow them, and strawberry and apricot jams are just too delicious to pass up.
Custom Batches
Maybe you have a favorite preserve you never want to be without, or perhaps you need the perfect party favor for a special event. I will be glad to make a custom batch for you.
A minimum of 12 jars applies to custom batches.
Please contact me.