 |
|---|
 |
|---|
 |
 |
 |
 |
 |
 |
 |
 |
 |
our products
We make more than jam - always have and always will. Below you can read about and purchase what we make. Keep in mind some products are seasonal and sell out quickly. We suggest if you are interested in trying something and it is sold out, simply email us so we can put you on our waiting/mailing list. We are also going to start selling some products in shops around the country. When we do we will list them here. |
|---|
blenheim apricot jam
|
|---|
The first product we offered for sale in June 2007 was our Blenheim apricot jam. Ripe, intense flavor with a silky smooth consistency since we never use pectin to firm up our jams or marmalades. We plan to make much more of this jam this year in our efforts to keep Blenheim orchards alive in our valley.
16 oz jar in stock. $20. Buy it now: contact@welovejam.com |
|---|
mariposa plum jam
|
|---|
After apricot season, it is plum season and the Mariposa plums are some of our favorite. A delicious plum with a delicate, unique, lingering flavor. Never any pectin is added and our secret recipe yields a simply amazing jam. Since our plum jams are so labor intensive to make, we can only make a small amount each year. We only have around 18 cases left of the big jars.
16 oz jar in stock. Buy some now: contact@welovejam.com |
|---|
elephant heart plum jam
|
|---|
Elephant Heart plums are very hard to find because few people grow them since they are a difficult and unpredictable crop. But the intense, tart flavor is among the finest of all plums. These are ready to ship in September/October. We made more this year and have some left.
In stock. Buy some now: 8 oz jar for $10. 16 oz jar for $20. contact@welovejam.com |
|---|
bread and butter pickles
|
|---|
These delicious pickles are made from cucumbers and onions we buy from local farmers, just like all our fruit and ingredients. A unique combination of spices makes these so good you can eat them straight out of the jar. You can also chop them up to make relish. Available September-October. Sold Out! Reserve some for 2009 by emailing us: contact@welovejam.com |
|---|
bbq sauce
|
|---|
This stuff is sooo goood. We've been making it for ourselves and tinkering with the recipe for almost ten years. Not just for bbqs this can be used instead of ketchup. We add it on sandwiches (saute some chicken, melt some cheese on top, add sauce!) , as a dip for fries, roasted potatoes, on burgers, hot dogs etc. It is perfect all year round. Not too spicy, but not too mild. A perfect combination of spices, heat, sweetness and tang. Read the rave review by Food & Wine magazine about it. Available all year. 16 oz jar is $10 In stock buy it now: |
|---|
biscotti
|
|---|
The best biscotti. Really. We use the finest Belgian chocolate, and also the most expensive to purchase, tons of local, raw Mission almonds we hand roast, our own hand-candied citron rind we get from local fruit, ground up hazelnuts, local fresh eggs, butter - you get the idea. The flavor combination is so unique and simply so delicious you can't eat just one. And the consistency is slightly softer than most biscotti so you have a nice contrast between the crunchy nuts and candied fruit, and the soft chocolate. That is why we box up 9 biscotti instead of the 6 other people do. Sealed in compostable/biodegradable cellophane bags. Available all year except during July and August when we are busy making jam. We will resume making these after jam season in September. Box of 9 for $10. Buy it now: |
|---|
massaged persimmons
|
|---|
They sure look ugly, but they are so incredible to munch on. Called hoshigaki, and an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in the early part of this century. Each farmer has their own technique and style for making these. but all are first hand peeled and hung to dry and massaged by hand daily until they are the perfect consistency. Some farmers dry them more than others so they last longer. We bought from two farmers this past year, and decided we like when these are still soft and orange inside. They don't have the shelf life the others do, but the favor is unbelievable. The white powder on the surface is the natural sugars. This year we will have our hoshigaki specially made to our specifications - and something no one else does and a type of hoshigaki available only through us. Available in very limited supply only to our mailing list customers in November and expensive! Reserve some now: contact@welovejam.com |
|---|
swiss holiday cookies
|
|---|
One of us is half Swiss and grew up every holiday season eating traditional Swiss cookies his mother made. Now the cookie-making tradition is a holiday ritual in our house. This past year we made some for our customers that were a huge hit. Very labor intensive, we don't make that much. These cookies are mostly made of ground nuts, egg whites and spices. We make three kinds: basler leckerli, zimmetsterne, and basler brunsli. Available only to mailing list customers November-December. Very limited supply. Reserve some now: contact@welovejam.com |
|---|
fukushu kumquat marmalade
|
|---|
Few people have heard of Fukushu kumquats, but we can't stop raving about them. An old crop from Japan, and just recently grown in California, the flavor of these blows away the Meiwa kumquats that everyone sells - those orange oval shaped things. We thinly slice the entire fruit, add some sugar, cook them a bit and that's it. The flavor is so incredible. You will never be able to eat any other type of marmalade. We have customers begging us for more, but we sold out quickly. Next year we hope to make more. Available only to mailing list customers in January-February. Reserve some now: contact@welovejam.com |
|---|
preserved meyer lemon rub
|
|---|
There is nothing on the planet like this - except from us. We preserve our organic meyer lemons in sea salt, lemon juice and a special blend of herbs and spices for 6 months. Then we take just the rind and chop it up and add some special Mediterranean spices, mix it up and add it to the jar. One of the spices gives it a pinkish color. Can you guess what it is? This amazing condiment is perfect for rubbing under the skin of a whole chicken and roasting it yielding a savory, lemony infusion (did we mention the gravy is the best ever?), mix some with ground turkey thigh meat for amazing burgers, add to ground pork/beef for meatballs, add to meatloaf, add to crab cakes, toss with some cooked pasta, cold shredded chicken, fresh herbs and olive oil for a summer snack, create a vinagrette with it, the possibilities are endless and allow you to be creative. This stuff is super concentrated and will last a long time since just a tiny amount goes a long way. This special rub, since it must be refrigerated and isn't for sale in any stores due to our extremely limited production (think super long aged scotch made each year in just one or two barrels and you get the idea) must be hand delivered only to customers close to where we live. If you live in the San Francisco Bay area, simply email us to request an 8 oz jar for $10. contact@welovejam.com |
|---|
View what is in your shopping cart: contact@welovejam.com |
|---|