The Annual JAM Email – Buy online with square and you’ll jam all winter!

It’s that time of year again, with winter a few weeks away, and I’ve got enough jam in stock to get into the mail order season. If you’re in a hurry to get to jam, the square links to purchase jam are below (just skip this next part) and the flavors are below that. Order today and you could have jam in your hands by the end of the week.

I feel like I should give my out-of-town patrons and supporters an update on the season in central Virginia. It was a cool spring, bad for strawberries and good for rhubarb; a hot June, great for cherries, blueberries, and some plums that are ripe at that point. That early height of summer heat was too soon for blackberries, peaches, & pears, though, so those fruits ripened slowly through cool nights in July and August, into underwhelming yields. The most sustained damage came from the unusually late and frequent snow: it snowed every Tuesday in March. As a result: the strawberries were weeks late; the apricots flowered in a snowstorm (so they hardly even fruited); the figs died back and finally fruited fitfully in October, 2 months behind schedule. Even the peaches took a hit, although there are so many growing around here that is hard to believe anything could affect them. All that (we could call it terroir) is reflected in the flavors below.

I’ve reopened my square storefront; using the links below you can shop online with your credit card. Jam usually costs $8 for each 8 oz. jar, at the farmers market, unless you buy a case of 12 and save $1/jar. The square offerings reflect this: there is a mixed case of 12 jars (for only $7/jar), a partial case of 9 jars (at partial discount $7.50/jar, an internet-only deal), and 1 individual lonely jar (at the normal price of $8/jar). And if you buy 2 cases, the shipping on the second one is free.

Please include your flavor choices in the Square check-out interface! Otherwise it gets really confusing over here.

Shipping/handling is a flat rate of $20 for any option, to simplify things and to encourage you to buy a whole case. I ship everything via USPS priority mail, in flat rate boxes, so jam usually arrives in 3-4 days.

Act fast, and get your holiday gifts taken care of early! Or give a great gift to yourself. Jam will last a year or more in your pantry, but I’ll be sold out in a couple weeks, so don’t delay! As always, I use less added sugar (5 parts fruit to 2 parts sugar), never any pectin, and squeeze a pound of local fruit in every jar.

Without further ado, here are the available flavors for late fall, 2014:

strawberry + rhubarb: classic. bright and tangy, the strawberry sweetness is offset by the sourness of the rhubarb.
red raspberry + rhubarb: the red raspberry flavor dominates, and the rhubarb hides the raspberry seeds. of all the flavors I make, rhubarb is the least sweet and the most spectacularly tangiest – and it’s actually a vegetable.
black raspberry + rhubarb: black raspberries have a mellower tang than red ones, and they linger on the palate for longer. starting delicately, with an almost floral aroma, and building to a juicy finish. this flavor is rare and one of my favorites.
blackberry + rhubarb: the rhubarb leads with sourness, the blackberry finishes with a deep, tannic sweetness, but the tangy rhubarb stays right below the surface. they somehow combine into a new flavor that wins over doubtful palates (who don’t like rhubarb or blackberry jam).
sweet cherry + rhubarb: cherry has a deeper sweetness than strawberry, with the tangy rhubarb filling in the texture.
sweet cherry jam: sweet, almost cloying, runny, and full of whole cherries. the pits add an almond aroma that helps balance the sweetness. it’s my maternal grandmother’s (Omi’s) favorite.
yellow peach + lavender: peach flavor starts sweet, but the lavender helps cap off the sweetness before it becomes cloying.
yellow peach + red raspberry: the familiar red raspberry flavor, with chunks of peaches to spread out the seeds (sweeter than raspberry + rhubarb).
peach blackberry + lemon: peach hits the palate first like a light, sweet rain; the thundercloud, blackberry rolls in with familiar swagger; lemon zest is the lightning bolt, cutting through the technicolor sweetness for a tangy finish.
damson plum jam: the coveted preserving plum, almost resembling a large, olive-shaped blueberry, with a well rounded flavor and a deep tannic tangyness. not to be missed. viewed as classic & old-fashioned in Europe and Appalachia.
plum jam (with shiro and santa rosa plums; aka “double plum“): bright and sour on the front of the palate, compared to the damson plum. less sweet than peach.
plum + blackberry: that great plummy sourness, balancing the familiar deep sweetness of the blackberries.
plum + ginger: sour (see above) initially, giving way to the emergent heat of ginger. warm for cold mornings.
plum + lime: the sourness of the plum is actually tempered by the addition of lime zest, as the two familiar sour flavors wrestle for dominance on your palate.
blueberry jam: deep blueberry sweetness; dark, tannic, and familiar.
blueberry + lemon: deep and dark, with the zing of lemon zest to bring the blueberry back some of its fresh flavor.
blueberry + holy basil: the familiar blueberry sweetness is offset by the holy basil (aka tulsi), which gives the jam a finish of citrus & clove.

Feel free to pass this email around to anyone you know who needs more great jam in their life. Without any employees, I’m a one-man-band over here (currently taking a break from the plums, cherries and blueberries defrosting in the kitchen to write this, & I need to finish up so I can run to the store for some limes & lemons to zest); there’s no marketing department, so I depend on word of mouth and gift-giving to widen my clientele.

Depending on how fast the jam goes, I may follow this email up with a shortened list of available flavors in a week or so, to reflect whatever sells out first. Let me know if you have any questions or if there is anything else I can do for you. Thanks so much for your interest and support.

This entry was posted on Monday, December 1st, 2014 at 9:11 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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