Market Forays
Specialty Jams and Preserves

Cooked in very small batches from high quality fresh-picked fruit

I first learned the art of jam making from my grandfather, whose three minute red currant jelly was one of the joys of my childhood. He taught me the importance of cooking the jam as little as possible to retain the aroma of the fresh fruit.
Grandpa had an old armoire filled with row upon row of preserves, the jars sealed with a layer of parafin
and capped with a square of cellophane. Being trusted to pick out the next jar for the breakfast table was a thrill.

stirring the jam

I got started jamming again ten years ago with my friend Mary Wellington, a local farmer whose preserves were legendary.
I generally use the fruit Jeff grows at Penryn Orchard Specialties, especially the stuff that is too ripe and sweet to make it to market,
or that customers won't buy because it is cosmetically challenged.
I also pick fruit from my favorite local farms, especially Vincent Farm's Blenheim apricots
and Lane Farm's Chandler strawberries.

All my preserves are made in old-fashioned small batches (I never cook more than five pounds of fruit at a time),
from the most flavorful fruits and berries I can find. I don't use commercial pectin, just fresh fruit and the minimum amount
of pure cane sugar needed to preserve it.

List of Preserves

Lemon Marmalade
light gold in color, bright lemon flavor, delicious on everything
from buttered toast to grilled shrimp
$10 per 8 oz jar - in stock 
Clementine Marmalade
very pretty bright gold, aromatic expression of clementine

Mock Bitter Orange Marmalade
a delicious mix of orange, lemon, and grapefruit,
classic hint of bitterness balances the sweetness


Kumquat Marmalade
Intensely citrusy, with a pleasant bite, little bitterness

Blenheim Apricot Preserve
a great classic, made with the best variety of apricots
$12 per 8 oz jar - in stock

Green Apple Verbena Jelly
Made with unripe apples, infused with fresh lemon vebena,
delicate herbal notes go wonderfull with hard cheeses

$10 per 8 oz jar - in stock 
Green Apple Mint Jelly
Made with unripe apples, infused with fresh mint,
bright minty flavor is wonderful with grilled meats

$10 per 8 oz jar - in stock 
Green Apple Rose Geranium Jelly
Made with unripe apples, infused with rose geranium,
intense floral notes, delicious with Middle Eastern dishes
Bartlett pear Preserve
a perfect marriage, threads of lime zest
add to the complexity of the pear, delicate & delicious
Santa Rosa plum jam
deep ruby, sweet-tart, a classic
$10 per 8 oz jar - in stock

Chandler Strawberry Jam
A great classic, made with my favorite variety of strawberries

Quetsche French Plum
Classic French Plum, rich and sweet
$10 per 8 oz jar - in stock

Greengage Plum
Classic Antique French Plum variety, sweet flavor

$10 per 8 oz jar - in stock

O'Henry Peach
rich sweet yellow peach flavor

$10 per 8 oz jar - in stock
Mountain Rose
Delicious white peach, antique variety
Mission Fig
Rich fig flavor, chunky texture, great on cheese/charcuterie platters
$10 per 8 oz jar - in stock
Traditional Grenadine Syrup
made of fresh squeezed pomegranate juice and pure cane sugar, nothing else
Emergency Peach Pie
Absolutely delicious ready to use pie filling.
J ust pour it in a shell and bake, or eat right out of the jar. Gluten-free.
Just Applesauce
A chunky, old-fashioned applesauce made from fresh-picked apples,
nothing added save for very little water. The best applesauce you've ever had


These are true artisanal products and quantities are very limited.
To order preserves, e-mail me,
letting me know which preserves you want,
and where you want them sent.

I will promptly send you a reply acknowledging the order,
and you will receive a Paypal invoice detailing the charges.
As soon as the invoice is paid, I ship via USPS priority mail,
which typically arrives in 2 to 3 days.
Shipping cost is $14.50 for up to four jars, $18.50 for up to seven jars of jam
delivered anywhere in the United States.

Shipping for the syrup is $14.50 for two bottles.
Shipping for the pie filling is $18.50 for two quarts.

When I am not writing, cooking, or leading a culinary tour I assist in the operations of
Penryn Orchard Specialties
, a small, highly diversified orchard in the foothills of the Sierras.

 To reserve your space for an upcoming foray or to arrange a private event just for your group,
please call Laurence Hauben at 259-7229, or e-mail Laurence