Jam Offerings 2020
Our offerings consist of blueberry, raspberry, elderberry, beach plum, and cherry jams. All of the fruit is grown on our property, hand-picked, and is preserved using cane sugar, home-made fruit pectin, and lemon juice. The jams are made in small batches (often only 6 jars at a time) using traditional French artisanal methods so that we can be sure you will enjoy the pleasure of a perfect jar of jam.
When the nights get chilly and you reminisce about that time in Maine, gazing at a glittery blue ocean...or not. If you love blueberries, there is enough fruit packed into a jar of this jam that you will wonder where we've been all your life.
Try our wicked blue and taste some memories of Maine.
Our Garam Masala is a delicate blend of coriander, red chilli, clove, cinnamon, mango, bay leaves, cumin, fennel, black pepper, and anistar. The combination enhances the taste of blueberries without overpowering the fresh fruit. Enjoy the pleasure of tasting this fragrant jam.
A comfort jam when frost is on the windows. Little pieces of chopped ginger are just enough to warm your tongue and perfectly balance the flavor of blueberries. Enjoy this classic combination and see why ours is so popular.
With the enthusiasm we've had for our Raspberry Conspiracy we decided to spread "the naughty." We have added chocolate to blueberries. Why not give it a go? We seriously believe you will say "Wow!"
Live dangerously--eat raspberry jam. This isn't your tired store-bought with a few berries floating in corn syrup goop. Our raspberries will rattle your tongue. A worthy indulgence with no consequence. Live free and eat raspberry vice!
Bright raspberries and smooth chocolate collude to make a more perfect jam. This is one to savor. Spread it on a crusty toast to start your day. Add it to puff pastries. Eat it out of the jar. We encourage your decadence.
That's right--golden raspberries. Not just a novelty to look at, they taste like raspberries but are sweeter and less tart. We grow a limited number of canes because they ripen late in the season and are often done in by a hard frost in Maine. But we love them and we think you will too.
A fruit coveted by our grandmothers. The bushes happily grow in a ditch beside a road or in our fields. Clusters of deep purple--almost black--berries droop from branches in early fall. The taste is comparable to concord grapes but richer. It takes us an extra step to prepare them for jelly, requiring us to steam out their juice. (They have an abundance of crunchy seeds most folks find unpleasant.) A lot of elderberries are needed to make a jar of this smooth jamly. Thus the higher price. We refer to our elderberry flavors as "jamlies" --a cross between a jelly and jam.
Curious to try this unique offering? Just the facts m'am. Just the elderberries m'am. Therefore elderberry.
Jamlie is yummy but sometimes you want a little more texture. Apple partners well with elderberry---they were made for each other. Sure to become an anticipated fall classic at your home.
Only 1 left
OUT OF STOCK
check back in the fall
Crank up your antioxidants and Vitamin C with this amazing combo!
Elderberries and blueberries are known for their healthful properties. Not to mention the combined taste in our jam is glorious! Blueberries with an undertone of elderberries makes this a natural pairing.
Cheers for Cherries...
One of the most anticipated signs of spring on our farm is seeing our hill of cherry trees in bloom. The delicate petals bounce in the breeze and bees go cuckoo pollinating the blossoms. Then in June the petals fall like snow and are replaced by the glossy green foliage that act like miniature solar panels to soak up sun. We baby our cherries and while they are difficult to keep happy, the jam we get is worth the work. If you like tart cherries you'll love our cherry jam. A necessary cherry.
We are pleased to announce our beach plums, those neglected, thrown in the ground and see if they grow, have finally matured and are bearing fruit.
I juice them and add in some pulp so the result is a smooth cross between a jelly and a jam--what I like to call a 'jamly'.
Plummy taste with a husky overtone, these little guys make an interesting addition to our line up.
Beach Plum Bum? Read my second book Death of an Alchemist, to find out about the name.
Beach plum bum
Damn Good Damson Plum
I've always heard stories about how great Damson Plum Jam is, and I'm pleased to say we have one of the best you'll ever taste. All of our plum jams are yummy, yet this one has a tart, distinctive taste.
We have planted more trees that's how much we love our Damsons.
This is a damn good Damson Plum Jam!
Pitiless Plum Jam
We love our plum jam! Pitiless Plum Jam is made from our Toka plums, a variety with deep purple skin and yellow flesh. When cooked, the yellow pulp changes to a lovely carmen color. Pitiless Plum are for those who love a very plummy flavor. A sure crowd pleaser.
Back in Stock!
Part of our mission is to bring back unusual or forgotten fruit and make it into unique jams. Medlar definitely accomplishes that. An old fruit popular in Renaissance Europe, we think it deserves a modern following.
The color of this jelly is a lovely bronze pink and the flavor reminds one of apples and roses. Sweet, subtle, and entirely unusual, we have a limited number of jars to offer. We'll be planting more of these trees.
Why did we decide to make jam from our fruit? Jobs aren't that plentiful in Maine. We both had our fill of long commutes and wanted to be in control of our retirement. I always wanted to live on a farm, some of that comes from wishing to fulfill my mother's dream to get back to one. Years ago, I took a course on organic farming and I saw the possibility of living off the land and satisfying my concern for the environment. It's taken decades to realize this dream, but nothing is worth having unless you pour love into achieving it.
The decision to make jam seemed natural. We needed to sell a product that would yield us more than if we just sold our fruit at market. We didn't know anything about making jam; I was never interested enough to watch my mother or sister make it. So I learned how to jam on my own. The process has been experimental which suits my background in science. In the end, we rely on what tastes good to us.
Our jams are soft set because we use the minimal amount of cane sugar to still allow some thickening. Dave and I agree that fruit doesn't need a lot of help. The fruit flavor must be foremost, not a sugar broth. Our jams may lean towards tart because that is our personal preference. Instead of buying commercial pectin we make it using locally sourced apples. We are the only jam producer in the state of Maine that takes this extra step.
For me, naming the various flavors has been as much fun as actually making the jam. I'm also a mystery author, so the names are a little shifty on purpose. I couldn't count on getting published; I always expected farming would happen first. However, you never know in life---I was offered a book contract with Kensington and my first 2 books launched before any jams did. I'm equally passionate about both ventures. To find out more about my mystery novels go to www.marylawrencebooks.com
We've put a lot of effort and thought into what we do and we think we've got a pretty special product. We hope you will agree. Enjoy!