Cherry trees are typically ripe for just about four days each season. Miss the window and you’ll end up will a sloppy mess on the ground. But whole, firm, juicy cherries are such an incredible treat picked right at their prime that we make the most of them while we can.
For us, that begins with collecting as many different types of cherries we can get our hands on, and finding the character of each that year to see what type of preserve will suit them best.
This year, we’re offering four types of cherry jam made in small batches to highlight the differences between cherry varietals: Yellow Queen Anne Cherry Jam, Oven-Roasted Sour Cherry Honey Jam, Maple Chili Chocolate Cherry Jam, Sweet Cherry Caramel 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.
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.