This gallery spotlights products that are new or unusual enough to deserve special consideration.

Wild Blueberry Lemon Jam

Here I've used half wild Michigan blueberries and half cultivated, the former for flavor, the latter for bulk. I've loved blueberries from the times we picked them, years ago, wild in the bogs of Northern Wisconsin. But the flavor of blueberries, while complex, is not strong, and gets lost easily in the sugar of a jam. My goal here was to heighten the acid level with fruits that mirror its flavor--first Meyer lemon juice and zest, then some pineapple juice, a bit of my own Raspberry Champagne Jelly, my Galangal Root Syrup and a splash of fine cognac. The result is a thick, chunky, deeply purple jam whose supporting cast helps to 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.

Yuzu Marmalade: Online Exclusive

Yuzu is a popular citrus in Japan, an earthy, richly perfumed fruit in a class of its own. Full of seeds and with little juice, its strength is in its heady peel. There is at present little supply and huge demand here, but I was able, by guaranteeing to purchase a grower’s entire crop and picking them myself--very sharp thorns!--to get a better price. Most I made into syrup, but decided to do a bit of marmalade as well. Blended with a bit of Texas lemon, white grapefruit and Meyer lemon juice, it is superb!

Ingredients: yuzu, cane sugar, Texas lemon, water, Meyer lemon & grapefruit juice
8 oz.

Blood Orange Syrup

The red-juiced blood orange is chemically similar to strawberries & raspberries, giving this syrup a berry/citrus tang. Use in hot or iced tea, on fruit or ice cream, cottage or other cheeses, toast, pancakes, breakfast cereal, drizzled over desserts, in yogurt, whipped cream, salad dressings.

Ingredients: sugar, blood oranges, corn syrup, water, vinegar
5 oz.

Hot Ginger Caramel Sauce

Sugar cooked golden and rich heavy cream find a perfect match with ginger & spice in this elegant caramel sauce. I have used the same spice profile employed in my White Ginger Syrup here. That no one else has yet combined these flavors I find a great oversight. Enjoy with apples or pears, on ice cream, other desserts. Use out of the jar or heat gently.

For Pears in Puff Pastry, set on a thawed square of frozen puff pastry half a peeled and cored pear whose cavity you've filled with a tablespoon of almond paste; bake 15 minutes in a 400* oven. Drizzle with caramel sauce and serve. All day in the kitchen? It only looks that way! Note: I have avoided corn syrup here, but this may mean it might crystallize; like honey, just re-heat to melt the crystals

Ingredients: heavy whipping cream, cane sugar, butter, ginger juice, sea salt, spices
8 oz.


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