Jams

Pear Ginger Jam Wild Blueberry Lemon Jam Wild Plum Jam Apricot Jam Raspberry Champagne Jelly

In all my jam and jelly creations, the first thing you taste is the fruit. Flavors are often weakened and diluted in the process of preserving. I intensify lost flavor with a unique range of rare and unusual ingredients meticulously chosen to support and amplify the particular flavor of each fruit. This delicate balancing act, an immeasurable labor of love and patience, is why my products can only be produced in small batches. Whether on your favorite toast or muffin, or in special dishes you bring to life (see my recipe page for added ideas), I invite you to explore the magic of these exquisitely layered flavors... My best, RL

RL-Custom-Cookie-Tin-Crop-200
Signature Artisan Thumbprint Cookies... Made to Order

Each order is custom tailored... one at a time. A tapestry of the finest ingredients with fillings that YOU choose (specify fillings in the comments box on the checkout page). Filling choices:

Wild Blueberry Lemon Jam
Raspberry Champagne Jelly
Apricot Jam
Pear Ginger Jam
Sour Cherry Jam
Fig Jam
Concord Zinfandel Jelly
Blood Orange Marmalade
Five Lime Marmalade
Rangpur Lime Marmalade
Yuzu Marmalade

21 signature thumbprint cookies presented in a reusable tin (the tin is 6 1/2” in diameter, the cookies are 2” in diameter). An ideal treat for someone special (you included). A wonderful gift tailored with someone's favorites.

Ingredients: Creamery butter, pure cane sugar, all purpose flour, pure vanilla extract, Robert Lambert White Ginger Syrup, artisan fillings.

$22.95
RL-Concord-Zinfandel-Jelly-170
Concord Zinfandel Jelly - NEW!

Nearly everyone has a Concord grape story. Mom says my grandparents got a basket of them every September and, together, they enjoyed them fresh. When I was a kid I remember using the still green grapes from an old arbor next door as ammunition, contrary to our neighbor’s scolding to let them ripen so she could make jelly. Finding the most beautiful specimens I’d ever seen from Hamada Farms at my Farmer’s Market, I decided it was time to try a jelly myself. This highly scented grape of wild American parentage, developed in Concord, Massachusetts in the 1850’s, has long been known to make the finest grape jelly. I pair it here with an old vine Zinfandel wine and just enough lemon juice to balance sweetness and allow the flavor of the grape to shine.

Ingredients: Concord grapes, cane sugar, Zinfandel wine, lemon juice, pectin.
8 oz.

$14.00
RL-Sour-Cherry-Jam-170.jpg
Sour Cherry Jam

One of the dependable highlights of the annual cycle of preserving at my grandparent’s farm when I was growing up was the arrival of the 30 pound tins of sour cherries from nearby Door County. These would be decanted to quart canning jars and sealed to provide us with filling for the coming year’s cherry pies.

I have long sought a source for this fruit to make this jam for my customers and have finally found one, these from Michigan, straight across the lake from Door County. Dark cherries eaten fresh, out of hand are one of the pleasures of summer, but for me sour cherries are the real thing-a tart, bright full fruit flavor that stands up to sugar and holds its own in baking or preserving. They need little help here, but for some fine Kirsch eau-de-vie, a touch of almond extract and a Madagascar vanilla bean thrown into the pot.

Ingredients: Sour cherries, cane sugar, unsweetened sour cherry juice, kirsch, almond extract, vanilla.
8 oz.

$14.00
RL-Mothers-Day-Gift-Duo-175.jpg
Choose Your Own Artisan Specialty Duo Gift Box

A gift box with the personal touch... Ideal for those who are otherwise hard to buy for. Exceptional Hostess/Host gift too! Choose any TWO items from this array of small batch artisan treats:

Apricot Jam
Pear Ginger Jam
Wild Blueberry Lemon Jam
Fig Jam
Sour Cherry Jam
Wild Plum Jam - SOLD OUT
Concord Zinfandel Jelly
Raspberry Champagne Jelly
Coconut Dark Chocolate Sauce
Four Orange Chocolate Sauce
Extreme Vanilla Bean Chocolate Sauce
Malted Milk Chocolate Sauce
Hot Ginger Caramel Sauce
Dark Cherries in Merlot Syrup
Salt-Preserved Meyer Lemon

Indicate your choices in the NOTES section on the cart page. They will be shipped in a beautiful gazebo box with lush green tissue and grosgrain ribbon (pictured).

$29.50 $25.00 Special Price!
RL-Wild-Blueberry-Lemon-Jam-170.jpg
Wild Blueberry Lemon Jam

I've loved blueberries from the times we picked them wild, years ago, in the bogs of Northern Wisconsin. Here I use half wild Michigan blueberries and half cultivated. The flavor of blueberries, while complex, is not strong, and gets lost easily in jam. My goal was to heighten the acid level with fruits that combine to mirror its flavor--first Meyer lemon juice and zest, then pineapple juice, a bit of my own Raspberry Champagne Jelly, my Thai Ginger Syrup (galangal root) and a splash of fine cognac. The result is a jam whose supporting cast helps to intensify and celebrate the superb flavor profile of a blueberry.

Ingredients: blueberries, sugar, pineapple juice, Meyer lemon juice and zest, raspberries, galangal root syrup, cognac, pure citrus pectin.
8 oz.


$14.00
RL-Apricot-Jam-170.jpg
Apricot Jam

Many years ago I made an apricot jam from the fully ripe fruit on a neighbor’s tree. I feared I couldn’t duplicate that quality, so I never tried again…until now! I’ve found a source that freezes the fruit at its peak. To this I add dried apricots plumped in a brew of apricot nectar, Sauvignon Blanc wine, Meyer lemon juice, Champagne vinegar, apricot brandy and a host of rare herbs and spices to subtly enhance the flavor of the fruit. The result boasts chunks of gorgeous glowing deeply colored and flavorful fruit that tastes boldly of the apricot flavor it was meant to capture. My new favorite!

Ingredients: apricots, sugar, apricot & lemon juice, wine, vinegar, brandy, pectin, spices.
8 oz.

$14.00
RL-Pear-Ginger-Jam-170.jpg
Pear Ginger Jam

At last! One of three specialty jams I created exclusively for the prestigious San Francisco hotels InterContinental & InterContinental Mark Hopkins is finally available to all! To amplify the subtle flavor of pear I first brew an infusion of Chardonnay wine, pear nectar, Meyer lemon juice and Champagne vinegar with Mexican cinnamon, vanilla beans, cardamom pods, lemon verbena, champagne geranium and dried pears. This base joins grated ripe Bartlett pears, brown sugar, Meyer lemon zest, Pear William eau-de-vie, young ginger juice and my own Membrillo and Candied Young Ginger. Mysterious and evocative, it is one of the most ambitious balances of flavor I’ve ever produced. Simply ideal for breakfast, brunch, desserts, like my Pear Ginger Ice Cream, or whatever you dream up!

Ingredients: pears, sugar, pear juice, lemon juice & zest, ginger, cognac, quince, vinegar, pectin, herbs & spices
8 oz.

$14.00
RL-Raspberry-Champagne-Jelly-170.jpg
Raspberry Champagne Jelly

Cooking this takes me back to picking wild raspberries at our family farm with my grandmother and helping to make the jam we would eat all winter. To prepare my raspberries I spend hours pressing them through a fine mesh screen by hand, leaving only dry seeds behind. This results in a velvety texture, more a seedless jam than a jelly. I use more fruit than sugar and infuse this with my favorite champagne-scented geranium, rose geranium–a trick learned from writer MFK Fisher–and a bit of fresh lime juice. Vibrant, bright, perfumed, one of my personal favorites.

Ingredients: raspberries, cane sugar, pure citrus pectin, lime juice.
8 oz.

Raspberry Champagne Jelly: See it being made!

Raspberry Champagne Corn Muffin

$14.00
RL-Fig-Jam-170.jpg
Fig Jam

Though I enjoy the annual appearance of fresh figs, they are extremely alkaline, making them hazardous to harvest without gloves to protect my hands from their sap, and difficult to make into jam without raising the acid level considerably. Here I blend the brown turkey and black mission figs I gather from old trees in a friend's Napa, California back yard with Meyer lemon juice and zest, my Raspberry Champagne Jelly, fruit vinegar and a fine French cognac. Stick cinnamon, ginger and osmanthus, a fragrant rare blossom from China, finish the job. Enjoy on toast, with cheese or meat.

Ingredients: figs, cane sugar, raspberries, cognac, lemons, vinegar, citrus pectin, spices.
8 oz.

Fig Jam: See it being made!

$14.00
RL-Wild-Plum-Jam-170.jpg
Wild Plum Jam - SOLD OUT

The tiny, wildly interbred plums that birds have seeded in abandon behind my Marin County home, purple to pink to yellow, provide a rainbow of fruit for jamming. I blend them all, cooking them just enough to remove the pits, but leaving bits of flesh and peel behind for an appealing texture. A good tart flavor left them wanting only a little Meyer lemon juice, and a hint of lemon-scented geranium leaves. This will always be a limited production, but has garnered a legion of fans. Don't be left out!

Ingredients: plums, cane sugar, Meyer lemon juice, pure citrus pectin, citrus scented geranium.
8 oz.

Wild Plum Jam: See it being made!

$14.00

More Features

Button-Gifts.png Button-Recipes.png Button-Retailers.png Button-Media.png Button-About.png Mission Statement Family Farm Images / Galleries Blog

Your Shopping Cart Bookmark and Share

Jams

Jams

info@robertlambert.com Home

Robert Lambert - This store is powered by ShopSite web catalog software.