This appear in the 2004 edition of The Gourmet Cookbook but I found it years before that in a Gourmet Magazine. It has changed some since that time but I still recommend it be used with lamb, as it was on my first viewing. It has all the ingredients of a salad dressing but the oil. Worth a try.
This is not just an offshoot of MHPJ. It stands and talks to you. Grilled cheese and grilled chicken like working with this Jelly.
The combo is red & green bells, jalapenos, and pepper flakes. Bagels and cream cheese or on pork chops.
A special orange we get from Central or South America. Serena Bass told me about them years ago when it was almost impossible to find Seville Oranges in NYC, It was a long time ago.
Grapefruit, oranges and lemon bring a tart edge to your morning treat.
Oranges and a lemon, rough cut, a Classic.
Depending on the oranges, the color is glorious. This is a sweet marmalade.
This must be the most traditional of all oranges for marmalade. Dean & DeLuca told us to use them when they heard they were growing in Arizona. Of course, they are still grown in Seville!
The sweetest, most delicate of the citrus family. Good for baking as well as breakfast.
Gems come to mind when looking at this jam, the flavor is as rich as the color.
Our #1 jam, pie-in-a-jar, full flavored, many converts from plain old Strawberry.
Charlie’s Favorite of all. Sweeter some years than others but aren’t we all?
Beth’s all time Fav. Red Jacket Orchard has a way of growing apricots that has won my heart.
Lots of luscious berries, even nature must think so.
Shiny black orbs, so beautiful when perfectly ripe, the jam fills your mouth with their flavor.
The only jam we decided to make seedless, smooth and full flavored. Many children choose this jam over Grape Jelly.
Color on color! A winning combo, bright, clear and a pallet pleaser.
Once upon a time Beth thought she could farm and so planted Boysenberries!
They lasted 2 seasons in our cold and at times too dry Northeast, alas and alack, Beth could not give up the great name so there are blackberries rather than the wonderful boysenberries.
Great texture, bumps and seeds, not for everyone but so tasty
Neachycot Jam. One day we had little bits and pieces left over so this jam happened and we love asking children and adults if they ever saw a Neachycot Tree? Well have you?
Recipe: A tart
Sour Cherry jam makes a tasty smoothie, we have improved the recipe, but even so it always surprises- the fruit is not the same year to year. BUT it still tastes great and goes well in tea.
Gail, a Jammette, makes chocolate candies with this jam but if she is rushed she just serves it over chocolate ice cream. Works for me!
Bosc pears make the best preserves but we use Bartletts too, again, it depends on the season. This is always a lovely gentle preserve. Just a hint of vanilla.
Gingered pear jam is a delicious spin on pear jam.
One of us drives to Maine to pick up the berries. Old Chatham Sheepherders uses our Wild Blueberry Jam in their yogurt. A beauty of a jam from a beauty of a place.
Looks right on vanilla ice cream and stirred into granola for a mid-morning snack.
The rhubarb adds a whole new taste dimension. Blueberry and rhubarb jam.
Our figs come from the borough of Brooklyn, and this year I made a connection in Queens! They are from regular people, not farmers, straight from backyard trees.
Years ago some Irish customers asked for this repeatedly, and I finally gave in. What took me so long?
The little ginger in this jam compliments a pork chop or a warm scone.
Densely flavored, great texture and sometimes even a pit. Bigger than cherry but smaller than most plums.
Thick and satisfying. Great for baking, Plum Crumble comes to mind.
My great aunt was the cook in the Conner household, so this is a Great Aunt hand-me-down. Rightfully a jam but with sliced oranges and lemons that bring marmalades to mind.
A seasonal treat in large and small size. Grand fresh taste! Visions of turkey & stuffing dance in my head.
Cranberries are loaded with natural pectin so when this jam sets it can remind you of the Thnksgiving cranberry in a can. (Get the picture?) Much fresher cleaner flavor!
This is an intense jam. It has lovers and haters, but the lovers adore and the flavor varies dramatically by year. 2013 was a vintage year.