Please note: This product contains honey, so it is not appropriate for our vegan customers.
Where I grew up in California, our entire town was historic orchard land. In front of our public library the “lawn“ was one of the oldest continuously operating apricot orchards in Santa Clara County.
Even today, most yards had such plentifully bearing trees that folks left buckets on the sidewalk with free apricots. This has always been one of my favorite fruits, and I make sure we put enough in jars to enjoy it until the next harvest.
From apricot season in July until supplies run out, we offer three takes on apricot jam blending local honey and herbs to bring out the best in each fruit: Wildflower Honey and Lavender Apricot Jam, Oven-Roasted Rosemary Apricot Jam, Orange Blossom Honey and Thyme Apricot Jam.
Our jams harken back to a time when many households made their own preserves to save the pure flavor of ripe summer fruit all year long. We use recipes from preservation expert Marisa McClellan, author of Naturally Sweet Food in Jars, to make you jams that are fresh, tasty, safely shelf-stable, and completely free from refined sugar.
Ingredients: Apricots from Maynard Farms, wildflower honey from Russell Maple Farm, our own fresh rosemary.
Refrigerate your jam immediately after opening. Naturally-sweetened jams will not keep in the fridge indefinitely like high-sugar commercial jams. If you won’t finish your jam in two weeks, we recommend freezing it after opening. Using a clean spoon every time you grab jam from the jar will extend its life.”
Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.