Jam Descriptions
Almost all will come in reduced sugar/diabetic friendly - it always depends on volume of fruit.
Apricot Jam
Our Apricots are from Our Green Acres in Owego this year. Being high in Vitamin A makes apricots a valued fruit. This jam contains no sulfur dioxide – a common additive for apricots. Apricots are surprising - the cooking brings out the flavor, making it ideal for the heartiest breads, including sourdough rye, honey oat and whole wheat.
Blackberry
These are homegrown blackberries in a chemical free environment. They are high in C, K, Manganese, Copper and Omega 3/6 fatty acids. The epitome of summer flavors!
Great on homemade white, whole wheat, honey oat or sourdough breads, and a variety of ice creams!
BlueBarb Jam (Blueberry/Rhubarb)
Our jam is made with only locally grown fruits, many from our own land. We use the smallest amount of sugar possible.
Blueberries and Rhubarb are both high in C, K, and Manganese, with Rhubarb also being high in Calcium and Potassium.
Blueberry Jam/Jelly
Homegrown in a chemical free environment, blueberries are high in C, K and Manganese as well as anti-oxidants, and are being researched for age-related eye health.
Perfect on homemade white bread toasted for breakfast.
Cherry Jam
Made with fresh local sweet cherries and as little sugar as possible. Cherries are a good source of dietary fiber, potassium and antioxidants and have a far lower glycemic index than most other fruits.
This jam is very delicate in flavor, making it perfect for warm biscuits or a homemade white bread.
Cider Cinnamon Jelly
The Cider is from The Cider Mill. As little sugar as possible was used - to help maintain the cider flavor. Cider Jelly isn’t faint of heart like store-bought apple jelly is. With Cinnamon added for that perfect apple pie quality, it’s great to use with just about anything.
Cider Rhubarb
Local Cider makes any jam taste better. For those who don’t like Rhubarb, try this mellower version. It really tones the Rhubarb down, and adds zing to the cider.
A great jam for any type bread, biscuit or over ice cream!
Cinnamon Plum Jam
My favorite tea is cinnamon plum. So when I thought of Plum Jam, I thought of cinnamon plum. This jam is made with Owego plums, and has just a hint of cinnamon that you can smell when spread on warm toast. Wonderful!
Perfect for thumbprint cookies, hot biscuits, white or honey oat bread toasted for breakfast!
Cuban Coffee Jelly
Strong, Dark and Sweet – that’s Cuban Coffee! Contains CaffeineJapanese eat this as a dessert, with whipped cream. Add a little to a cup of coffee, eat with cream cheese and crackers, use in thumbprint cookies, filling for cakes or doughnuts or on ice cream.
Cranberry Apple Jam
By grinding cranberries and mixing them with fresh cider, you get the best of all worlds! Cranberries are extremely important to our health; so enjoy them in all forms. Enjoy this on any bread, over ice cream, or mix with horseradish for crackers or turkey sandwiches!
Cranberry Orange Jam
By grinding the cranberries and oranges together before making the jam allows the flavors to mix together so well. And since both are important to your health, enjoy this additional way of eating them!
Use with any bread, over ice cream, or mix with horseradish and serve with crackers or on turkey sandwiches!
Ginger Peach Jam
Our local PA peaches are high in Vitamins A & K; fiber, protein, copper and omega 6 fatty acids. The hint of ginger makes this jam perfect on ice cream or white bread.
Grape Jam
This year’s Concord Grapes are from Montrose, PA. Concord Grapes are rich in poly-phenols, as well as Vitamins C, K and the mineral Copper.By making jam, rather than jelly, the flavor is intense and perfect for anything you serve it with or on. Bread as hearty as sourdough rye to homemade white bread will work well with this jam.
Hot Pepper Jelly
No Artificial Colors!
The Jalapenos in the jelly are organic and dried to preserve flavor when in the jelly. The chili powder and paprika add a layer of flavor as well as the color that gives it a naturally hot look. It’s pretty tasty! Try it on cheese and crackers or as a side to cooked game.
Peach Jam
Our local PA peaches are high in Vitamins A & K; fiber, protein, copper and omega 6 fatty acids. The hint of ginger makes this jam perfect on ice cream or white bread.
Peach Nectar Jelly
This jelly is made with what’s left from canning peaches – no waste! Peaches are high in A & K; fiber, protein, copper and omega 6 fatty acids. Its delicate flavor is perfect on white bread, biscuits and thumbprint cookies.
Rhubarb Jam
Homes without a rhubarb patch are difficult to imagine! Rhubarb is high in fiber, vitamins C and K; and the minerals Calcium, Potassium, Manganese. Rhubarb is spring! This jam will hold its own with the heartiest of breads such as rye, sourdough or sourdough rye. It's also wonderful on many ice creams.
Rose Petal Jelly
Made from the heritage rose, 7 Sisters, which has been on our property for about a century. Grown free of chemicals, its heavy scent is what makes this jelly phenomenal! Use on thumbprint cookies, between layers of angel food cake, or on a PB&J. It’ll hold its own easily!
Strawberry Jam
Washing, hulling and sorting the strawberries is an annual event for many of us who enjoy good company and laughter while working. Strawberry jam is often the quintessential flavor of summer, captured in a jar! Enjoy.
Strawberry Jelly
Strawberry jelly has a more delicate flavor than jam, making it more suited for hot biscuits or French toast than PB&J.
Strawberry Rhubarb Jam
Combining strawberries and rhubarb seems an instinctive move – pairing the tart, acidic rhubarb with the smooth, sweet strawberry. This jam is great in a PB&J, on pancakes or waffles, or warmed up and poured over ice cream!
Violet Jelly
Violets are rich in anthocyanins (antioxidant), and vitamins A and C.
The flavor of the jam is how a violet smells – fruity and delicate. It can hold its own with cream cheese and crackers, but is best on thumbprint cookies or between layers of angel food cake.
Apricot Jam
Our Apricots are from Our Green Acres in Owego this year. Being high in Vitamin A makes apricots a valued fruit. This jam contains no sulfur dioxide – a common additive for apricots. Apricots are surprising - the cooking brings out the flavor, making it ideal for the heartiest breads, including sourdough rye, honey oat and whole wheat.
Blackberry
These are homegrown blackberries in a chemical free environment. They are high in C, K, Manganese, Copper and Omega 3/6 fatty acids. The epitome of summer flavors!
Great on homemade white, whole wheat, honey oat or sourdough breads, and a variety of ice creams!
BlueBarb Jam (Blueberry/Rhubarb)
Our jam is made with only locally grown fruits, many from our own land. We use the smallest amount of sugar possible.
Blueberries and Rhubarb are both high in C, K, and Manganese, with Rhubarb also being high in Calcium and Potassium.
Blueberry Jam/Jelly
Homegrown in a chemical free environment, blueberries are high in C, K and Manganese as well as anti-oxidants, and are being researched for age-related eye health.
Perfect on homemade white bread toasted for breakfast.
Cherry Jam
Made with fresh local sweet cherries and as little sugar as possible. Cherries are a good source of dietary fiber, potassium and antioxidants and have a far lower glycemic index than most other fruits.
This jam is very delicate in flavor, making it perfect for warm biscuits or a homemade white bread.
Cider Cinnamon Jelly
The Cider is from The Cider Mill. As little sugar as possible was used - to help maintain the cider flavor. Cider Jelly isn’t faint of heart like store-bought apple jelly is. With Cinnamon added for that perfect apple pie quality, it’s great to use with just about anything.
Cider Rhubarb
Local Cider makes any jam taste better. For those who don’t like Rhubarb, try this mellower version. It really tones the Rhubarb down, and adds zing to the cider.
A great jam for any type bread, biscuit or over ice cream!
Cinnamon Plum Jam
My favorite tea is cinnamon plum. So when I thought of Plum Jam, I thought of cinnamon plum. This jam is made with Owego plums, and has just a hint of cinnamon that you can smell when spread on warm toast. Wonderful!
Perfect for thumbprint cookies, hot biscuits, white or honey oat bread toasted for breakfast!
Cuban Coffee Jelly
Strong, Dark and Sweet – that’s Cuban Coffee! Contains CaffeineJapanese eat this as a dessert, with whipped cream. Add a little to a cup of coffee, eat with cream cheese and crackers, use in thumbprint cookies, filling for cakes or doughnuts or on ice cream.
Cranberry Apple Jam
By grinding cranberries and mixing them with fresh cider, you get the best of all worlds! Cranberries are extremely important to our health; so enjoy them in all forms. Enjoy this on any bread, over ice cream, or mix with horseradish for crackers or turkey sandwiches!
Cranberry Orange Jam
By grinding the cranberries and oranges together before making the jam allows the flavors to mix together so well. And since both are important to your health, enjoy this additional way of eating them!
Use with any bread, over ice cream, or mix with horseradish and serve with crackers or on turkey sandwiches!
Ginger Peach Jam
Our local PA peaches are high in Vitamins A & K; fiber, protein, copper and omega 6 fatty acids. The hint of ginger makes this jam perfect on ice cream or white bread.
Grape Jam
This year’s Concord Grapes are from Montrose, PA. Concord Grapes are rich in poly-phenols, as well as Vitamins C, K and the mineral Copper.By making jam, rather than jelly, the flavor is intense and perfect for anything you serve it with or on. Bread as hearty as sourdough rye to homemade white bread will work well with this jam.
Hot Pepper Jelly
No Artificial Colors!
The Jalapenos in the jelly are organic and dried to preserve flavor when in the jelly. The chili powder and paprika add a layer of flavor as well as the color that gives it a naturally hot look. It’s pretty tasty! Try it on cheese and crackers or as a side to cooked game.
Peach Jam
Our local PA peaches are high in Vitamins A & K; fiber, protein, copper and omega 6 fatty acids. The hint of ginger makes this jam perfect on ice cream or white bread.
Peach Nectar Jelly
This jelly is made with what’s left from canning peaches – no waste! Peaches are high in A & K; fiber, protein, copper and omega 6 fatty acids. Its delicate flavor is perfect on white bread, biscuits and thumbprint cookies.
Rhubarb Jam
Homes without a rhubarb patch are difficult to imagine! Rhubarb is high in fiber, vitamins C and K; and the minerals Calcium, Potassium, Manganese. Rhubarb is spring! This jam will hold its own with the heartiest of breads such as rye, sourdough or sourdough rye. It's also wonderful on many ice creams.
Rose Petal Jelly
Made from the heritage rose, 7 Sisters, which has been on our property for about a century. Grown free of chemicals, its heavy scent is what makes this jelly phenomenal! Use on thumbprint cookies, between layers of angel food cake, or on a PB&J. It’ll hold its own easily!
Strawberry Jam
Washing, hulling and sorting the strawberries is an annual event for many of us who enjoy good company and laughter while working. Strawberry jam is often the quintessential flavor of summer, captured in a jar! Enjoy.
Strawberry Jelly
Strawberry jelly has a more delicate flavor than jam, making it more suited for hot biscuits or French toast than PB&J.
Strawberry Rhubarb Jam
Combining strawberries and rhubarb seems an instinctive move – pairing the tart, acidic rhubarb with the smooth, sweet strawberry. This jam is great in a PB&J, on pancakes or waffles, or warmed up and poured over ice cream!
Violet Jelly
Violets are rich in anthocyanins (antioxidant), and vitamins A and C.
The flavor of the jam is how a violet smells – fruity and delicate. It can hold its own with cream cheese and crackers, but is best on thumbprint cookies or between layers of angel food cake.
Labels: jam, jelly making
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