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

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Sour Cherry Jam - NEW!

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. A few years ago my brother planted a sour cherry tree in his garden at the farm and when there finally was a decent harvest, we spent that summer visit pitting them with hat pins and enjoying all manner of cherry pies, cobblers and coffee cake. I soaked some in brandy, and with the rest attempted a cherry jam.

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
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Apricot Jam – NEW!

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
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Pear Ginger Jam - NEW!

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
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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
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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
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Strawberry Rhubarb Jam

This is something I’ve made before, and although it was very popular, I couldn’t for a time get the ingredients I preferred, so I dropped it. Now it’s back–the rhubarb patch at the farm has grown huge, a variety with thin deep red stalks, and I was able to harvest a good deal of it during my visit in July. I blend this with superb organic strawberries grown by friends at one of my Farmer’s Markets, tiny delicate berries whose scent can fill a room. Since the berries are naturally sweet, the sour rhubarb keeps this jam in balance. Cooked with less sugar than fruit and a lemon-scented geranium for a bright citrus note.

Ingredients: strawberries, rhubarb, cane sugar, pure citrus pectin
8 oz.

Strawberry Rhubarb Jam: See it being made! $14.00
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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

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