This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Small, home-based businesses that make jams and jellies are plentiful in Utah.
Some "jammers" stick to the traditional flavors, such as strawberry, raspberry and peach.
But a handful take these sweet spreads to new levels, combining fruits with herbs, nuts and other flavors to create artful jams that impress our palates.
Apple-lavender • Fresh-pressed apple juice and organic lavender come together in a jelly with French flair.
Jalapeno •Pickled jalapenos and sugar create sweet heat in a jar.
Cherry/almond •Utah-grown Montmorency cherries are mixed with almond flavoring for a cherry-pie-like spread.
Berries and chocolate •A slightly tart, no-sugar jam filled with three different berries and award-winning chocolate.
Ginger • Fresh ginger root gives this jam a kick, while molasses gives it touch of English sweetness.
See more about these products in the box at left. —
Jams to buy
Apple-Lavender Jelly •After living in France for several years, Peggy and Mike Nelson moved to Millville, in Cache Valley, where they work a six-acre farm with more than 80 apple trees and 1,000 lavender plants. They use the fruit and herbs to make a variety of products, including an apple-lavender jelly ($7 for an 8-ounce jar). Available at the Salt Lake City Farmer's Market or online at thepurpleapple-lavender.blogspot.com.
Jodie's Jalapeno Jelly •Jodie Gordon's mother used to make jalapeno jelly as Christmas gifts. When her mother died, Gordon continued the tradition. She still follows her mother's recipe, which calls for pickled jalapenos ($8 for an 11-ounce jar). Available at the Park Silly Market; select Saturdays at the Salt Lake City Farmer's Market, and online at http://www.jodiesjellycompany.com.
Montmorency Tart Cherry Jam • Woodyatt Cherry Farms in Willard grows Montmorency cherries, the most popular sour cherry in the country. The fruit is dried, made into juice and pie filling, and turned into jam with almond flavoring ($5 for an 11-ounce jar). Available at the Salt Lake City Farmer's Market or by calling 435-720-7366.
Butcher's Bunches berry and chocolate jam •Liz Kennard-Butcher, owner of Butcher's Bunches in Logan, is known for her no-sugar added jams, often made with locally grown heirloom fruit. For this "Back In Black" jam, she soaks red and black raspberries and blueberries in Amaretto, and then award-winning Amano chocolate is melted in ($9.50 for an 11-ounce jar). Available at Caputo's Markets, Salt Lake City and Wasatch Farmer's Market and online at butchersbunches.net.
Milbury and Hodge Ginger Preserves •When Janet Milbury came to America from England, she couldn't find the spicy sweet ginger preserves she put on her oatmeal each morning. That's when she began making it in her Torrey kitchen ($9 for an 8-ounce jar). Available online at http://www.milburyhodge.com or at Caputo's Market, 314 W. 300 South, Salt Lake City.
Pepperlane's Pepp'ricot Preserves •Michele Trover, owner of Pepperlane Products in Wanship, combines apricots and jalapenos to create a savory-sweet jelly that can be used on crackers or as a glaze for meats ($6.50 for a 9-ounce jar). Available at The Store, in Salt Lake City, Holladay and Midway, the Salt Lake City and Park City Farmer's Markets, various specialty shops and online at pepperlane.com
— Kathy Stephenson —
Peach and pear jam with lime
Rind of 1 lime
2 cups finely chopped peeled peaches
2 cups finely chopped peeled pears
1 box dry fruit pectin
5 cups granulated sugar
With a vegetable peeler, remove thin outer rind from the lime and cut into fine strips with scissor or a sharp knife; or use a zester. Place rind in a small microwavable container with 1/4 cup water. Microwave on high, or 100 percent power, for 1 minute. Drain and discard the liquid.
Place peaches, pears, lime rind and pectin in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle into sterilized jar. Wipe top of jar clean and cover with caps and lids. Place in a boiling water canner and process for 10 minutes. Add 5 minutes to processing time for altitudes between 1,000 and 3,000 feet above sea level; add 10 minutes to processing time for altitudes between 3,000 and 6,000 feet above sea level.
Servings • 7 cups
Source: Small-Batch Preserving, by Ellie Topp and Margaret Howard —
Spiced blueberry honey jam
2 1/2 cups coarsely chopped blueberries, fresh or frozen
2 1/2 cups granulated sugar
1 cup liquid honey
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1 pouch liquid fruit pectin
Place blueberries, sugar, honey, lemon juice and nutmeg in a large stainless steel or enamel saucepan. Bring to a full boil over high heat. Boil hard for 2 minutes, stirring constantly. Remove form heat and stir in pectin.
Ladle into sterilized jar. Wipe top of jar clean and cover with caps and lids. Place in a boiling water canner and process for 10 minutes. Add 5 minutes to processing time for altitudes between 1,000 and 3,000 feet above sea level; add 10 minutes to processing time for altitudes between 3,000 and 6,000 feet above sea level.
Servings • 4 cups
Source: Small-Batch Preserving, by Ellie Topp and Margaret Howard