Home > Food & Drink > Honey & Jam




> honey
> jam

>
buying guide



What's the difference between jelly, jam, preserves and conserves? Learn more



jam & fruit spreads


 June Taylor
June Taylor's organic fruit conserves, fruit butter & marmalades are made from heirloom and long-forgotten fruits grown at small family farms. They are hand-cooked on a stove-top in batches of 8-10 jars at a time. Her jams are softer than most because, unlike most jam producers, she does not add any commercial pectin (this additive helps the jam become firm and thick). Instead, she relies on the fruit's own natural pectin. Her products are sold at San Francisco's foodie mecca, the Ferry Plaza Farmers Market, and are served at San Francisco's finest restaurants, including Chez Panisse. Newsweek named her one of America's artisanal "Tastemakers". New York Times food critic Marion Burros calls her conserves "beyond special."


American Spoon Foods
Food critics consider this Northern Michigan company the place to go for strawberry preserves. The one to try: Early Glow Strawberry Preserves. Their smooth Strawberry Butter spread is also a hit. It won The Gallo Family Vineyards Gold Medal Award Winner for Best Condiment 2006.


Sarabeth's Kitchen
Sarabeth's Kitchen in Manhattan has been a long-time favorite with food critics, and she's famous for her excellent jams and Orange-Apricot and Blood Orange marmalades. Many of her preserves have been finalists or award-winners at the NASFT International Fancy Food Show (the gourmet food industry's version of the Oscar's), and Oprah selected her fruit spreads as one of her Favorite Things for 2001. Unlike most jam producers, she does not add any commercial pectin (this additive helps the jam become firm and thick). Instead, she relies on the fruit's own natural pectin. Certified kosher.


Harvest Song Ventures
Sylvia Tirakian's small-batch preserves are made from fruits hand-picked in her native Armenia. Apricot is her signature flavor and it won an NASFT Award in 2006 (the Oscar's of the food industry). The Fresh Walnut preserves are included as part of the cheese course at Cafe Boulud in Manhattan. Her preserves are all-natural and pectin free.




Stonewall Kitchen - Its Bellini Jam was nominated for a 2008 sofi award (like the Oscars of gourmet food)