Homemade jams and chutneys, these are all made with Pomona’s Pectin which is calcium-based rather than sugar-based like regular jelly pectin, so these jams have much less sugar than usual.
Roasted Garlic jam - this is something between a chutney and a jam, with some sweetness but also balsamic vinegar and red wine, lots of our own garlic roasted to caramelized goodness, and our own rosemary. This is partially blended, so somewhat smooth with some bits and pieces as well. I love this jam with meats (lamb, venison, etc), on a grilled cheese, or with cream cheese and crackers. It even makes an unusual but amazing pizza sauce with bacon topping!
Fresh Garlic jam - similarly a hybrid chutney-jam, with our minced fresh garlic and lemon thyme, white wine, and vinegar. This one is great on meat as well, especially lighter varieties like chicken and fish, also grilled cheese sandwiches or cream cheese and crackers. It even makes a good glaze for fish or chicken (be careful not to burn it with the sugar content, just enough to make a sticky glaze). I do make this jam with regular pectin, although the low sugar version which uses 40% less sugar. Over time, I will likely switch to Pomona’s pectin as well.
Prickly Pear jam - made from the “tuna” fruit of the prickly pear cactus, which we urban-forage from a local business’ decorative landscaping. This is a hard-to-describe tangy-sweet jam - when I made it with regular pectin and more sugar, I thought it tasted like blackberry jam, but with Pomona’s pectin it is more tart.
Wild Plum jam - also foraged, but here on our farm, these little tart red plums make an incredible jam (and THE BEST wine, to be honest, but you’ll have to visit to sample that!). Quite tart and a little sweet, with that classic wild plum flavor, this is my favorite jam. These have a good year only every 3-5 years, so if you like this one, stock up when I have it, it might be a while before it’s back!
Homemade jams and chutneys, these are all made with Pomona’s Pectin which is calcium-based rather than sugar-based like regular jelly pectin, so these jams have much less sugar than usual.
Roasted Garlic jam - this is something between a chutney and a jam, with some sweetness but also balsamic vinegar and red wine, lots of our own garlic roasted to caramelized goodness, and our own rosemary. This is partially blended, so somewhat smooth with some bits and pieces as well. I love this jam with meats (lamb, venison, etc), on a grilled cheese, or with cream cheese and crackers. It even makes an unusual but amazing pizza sauce with bacon topping!
Fresh Garlic jam - similarly a hybrid chutney-jam, with our minced fresh garlic and lemon thyme, white wine, and vinegar. This one is great on meat as well, especially lighter varieties like chicken and fish, also grilled cheese sandwiches or cream cheese and crackers. It even makes a good glaze for fish or chicken (be careful not to burn it with the sugar content, just enough to make a sticky glaze). I do make this jam with regular pectin, although the low sugar version which uses 40% less sugar. Over time, I will likely switch to Pomona’s pectin as well.
Prickly Pear jam - made from the “tuna” fruit of the prickly pear cactus, which we urban-forage from a local business’ decorative landscaping. This is a hard-to-describe tangy-sweet jam - when I made it with regular pectin and more sugar, I thought it tasted like blackberry jam, but with Pomona’s pectin it is more tart.
Wild Plum jam - also foraged, but here on our farm, these little tart red plums make an incredible jam (and THE BEST wine, to be honest, but you’ll have to visit to sample that!). Quite tart and a little sweet, with that classic wild plum flavor, this is my favorite jam. These have a good year only every 3-5 years, so if you like this one, stock up when I have it, it might be a while before it’s back!
