Well, guys, it's been a long time coming, but I am very very happy to introduce you to the fall 2011 collection of Jams by Mags. This week I'll be talking all about Jams--sharing recipes, going through the design process of my new logo, and the process of the photo shoot for the jams, and, hopefully, we'll even have a special give-a-way at the end of the week.
These are the jams that I made all summer long, buying 40 lbs of plums here, and picking 25 lbs of plums there, and generally having a grand time and making a mess of the kitchen.
Strawberry Lemonade :: Equal parts lemon juice and pureed strawberries, this jelly is as vibrant and tantalizing as the first buds of spring.
(Limited Edition) Sour Cherry Preserves :: Sour cherries are suspended in a loose, sweet syrup, making these cherries the perfect accompaniment for sweet as well as savory dishes.
Sour Cherry Jam :: There are two things I will promise you about this Sour Cherry Jam: its not overly sweet, and it actually tastes like cherries.
Federal Blueberry Jam :: An old Revolutionary War era recipe made with blueberries from a farm that has been owned by the same family since the 1760s.
Peach and Blueberry Jam :: Luscious in texture, smooth on the palate, sweet but with the bright tang of fresh blueberries.
Mira Joy's Plum Jam :: I will introduce this formally tomorrow, but this is a simple, tart, gorgeous plum jam. My very favorite.
Blackberry Jam :: When it’s February, and summer has never felt farther away, and fresh blackberries are a distant memory, grab a jar of this and it won't matter how much snow is outside.
Plum and Crabapple Jam with Lavender :: The floral flavor of Lavender and crab-apple bring out the delicate notes of ruby red plums. An elegant jam.
Plum Jam with Cherry Brandy and Cardamom :: Homemade infused cherry brandy and exotic cardamom lends warmth to the deep allure of Italian plums.
Spicy Crabapple Butter with Cayenne :: This is a rascally fruit butter, a Tom Sawyer. Fresh cayenne peppers mix with tangy crab-apples and are grounded by cinnamon, nutmeg, all-spice and clove.
Onion Marmalade :: Or, as I like to call it: Onion Awesomeness.
Pinot Noir Jelly :: A loosely set jelly, made with Pinot Noir from Burgundy, this is the perfect accompaniment to your next cheese plate.
Tomato and Nectarine Chutney with Cayenne :: A summer barbecue in a jar. Tomatoes and Nectarines meld together with fresh, hot cayenne peppers. This is a tangy, and spicy jam with a light set.
Plum Jam with Rosemary and Peppercorn :: The earthy herbal quality of rosemary is the perfect complement to tart Italian plums. I added a couple green peppercorns to each jar, to give a little bite.