Jam is made from cooked fruit and sugar to make a gel. The quintessential uses are on toast with peanut butter or on scones with Devonshire cream. However, I have heard many stories about eating my jam with a spoon straight out of the jar! After trying a sampler pack, Chris M. wrote me to say:
Jam. Is. Delicious. The Ground Cherry one is my favourite – it’s like this amazing fall pie filling (almost the consistency of Butter Tart filling). So nice. I’m saving the mint for the holidays. Just wanted to say how much we’re enjoying it – we’ll be back for more.
This year I have many varieties in my pantry but I only make a small batch of each so they disappear quickly. For a list of what’s available, visit us on www.facebook.com/jaminjars
I welcome requests! This is what I’ve made in past years and am happy to make a batch again. Just let me know what kind and how many jars you want of each.
Classic, slow-boil Rhubarb
Figs in Port: made with organic cane sugar
Strawberry Margaritaville: made with local Ontario strawberries, mexican limes, organic cane sugar and finished with Tequila
Strawberry Raspberry: made with local Ontario strawberries, organic raspberries, urban grown-pesticide free red currents, and organic cane sugar .
Classic, slow boil Raspberry jam: made with organic navel oranges, organic raspberries and organic cane sugar.
Black Forrest Cake: Dark Cherry and chocolate
Dark Spiced Plum
Sweet Green Tomato *tastes just like lemon curd
Peach Melba with Raspberry
Orange Rhubarb Marmalade
Rosemary Rhubarb with Honey
Strawberry Rhubarb with Mint
Rhubarb steeped in Cream of Earl Grey
Cherry Orange Marmalade
Rhubarb Bumbleberry with Citrus *this is my family’s favourite
Bumbleberry with vanilla bean
Tuscan Spiced Berry with Balsamic Vinegar and Cracked Pepper
Chocolate Raspberry *tastes like black forrest cake
Seedy Jam: Current and Raspberry
Golden Berry with Ginger
Golden Berry with Apple
Golden Berry with Chamomile