Jam Inventory

Spring is here when I start talking jam! Woo hoo!

Some information before the current inventory...

Most commercial jams have half the fruit to sugar ratio (1:2)
Mine has either equal fruit to sugar (1:1) or 3 times the fruit to sugar (3:1).

So while the sugars and carbohydrates may look similar to commercial, the actual amount of fruit (versus high fructose corn syrup) is 2 - 6 times the commercial brands. The flavor can NOT be beat and it actually ends up being reasonably good for you too!

Advanced orders are welcome. Please let me know the Wednesday before the market (Saturdays at Otsenengo Park) so that I may box it up for you. Contact me at BoomsBaker@gmail.com to order. Quantities are limited right now, and first come first served!

Prices will vary some with variety - due to availability of fruit/flower, however I will try to keep them as similar as possible. Descriptions of each jam. Also - Jar prices have increased.
Red Prices are 2010.
Black are 2009
Orange - Sold Out.

Apricot 8 ounce - $3 Update - Sold Out
Blueberry 8 ounce - $3 Update - Sold Out
Blubarb - 4:1 - 8 ounce - $6 Update - Sold Out
Cider Rhubarb 4 ounce - $3
CranCider 8 ounce - $3 - Update - 1 Left
CranCider 4 ounce - $2 - Update - 2 left
CranOrange 8 0unce - $3 - Sold Out
CranOrange 4 ounce - $2 - Sold Out
Coffee 4 ounce - $3 - Update - 3 Left
Hot Pepper 8 ounce - $3
Hot Pepper 4 ounce - $2
Rhubarb 8 ounce - 3.25
Rhubarb 4 ounce - 2.25
Rhubarb Diabetic 8 ounce - 5.25
Rhubarb Diabetic 4 ounce - 3.25
Rose 4 ounce - $2.75 - Update - Sold Out
Violet 4 ounce $4

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.

Rose Petal Jelly

Rose petal jelly. Doesn't sound like that big of a deal, does it? Maybe it isn't, depending on the rose you make it with.

But WOW, when you make it with a 7-sisters rose, you know you've got something!

First - the 7-sisters rose...

Named in 1817, supposedly when it was brought over from an unknown country - some say China, some say England, it was an instant hit.

There is also great controversy regarding what type of rose it is. It has no fewer than 12 latin names that it can be called. That's confusion. LOL

Regardless, it's the hardiest rose I've ever seen. It rarely gets black spot - it may this year with all of the rain we're getting so early, but maybe not. It almost never gets aphids. They try, but they never succeed in infesting it. It tolerates significant drought, shade and poor soil. It's not quite a climber, so most will call it a rambling rose.

The name comes from its ability to have at least 7 different colors on a single stem or spray. This year we even have some white blooms - rare for her. As you can see, the shades might be subtle, but the blooms also might be striped as you can see from the bloom in the lower right side of the photo. They are anywhere from 1-3 inches across, double petals and wonderfully scented!

For this project, I decided to use old blooms where the petals were ready to fall from the bloom. I just can't sacrifice such beauty and incredible scent just to try something. And from the results, I don't need to! WOW!
As you can see from the color of the rose water, something chemical occurs to change the color of the petal to the rose water. Most likely acid in the pectin and lemon juice. The smell when making the rose water is just divine. Actually, the smell throughout the process is just divine. Just incredible.



The recipe I made was a 1:1 sugar to rose water ratio. Make it as you would any jelly, and you get about 4 half-pint jars. The pictures are from my first batch. Is this just the most gorgeous jelly you've ever seen? You can practically read through it! If it weren't for the distortion from the jar glass, you probably could!

One thing I've yet to master with this rose is propogating it. This year, just for grins, I stuck some of the prunings in the ground. Just shoved them in. I did nothing else to them. Whenever I have, it hasn't worked, so I figured I'd do it this way. It worked! At least thus far. They all have some roots, so I transferred them to a more ideal location with far better soil and that is more like the mother plant's location. So, we'll see.

Can you believe this jelly sells for over $1/oz, plus S+H? I'm not selling mine for nearly that much. It's not as little as my rhubarb, but it's not a buck an ounce either!

Tasting it is like truly capturing the smell of a rose. It lingers on your tongue the way you wish smelling one would. Just incredible. It's perfect for those days in december when you are holding to the hope that June truly will return again. Wow.

If you'd like to try some, please contact me. I'll be making at least 2 more batches. The smallest jar is 4 oz at 2.75. The 8 oz is 6. I'll figure out shipping individually. And if you live nearby, it just might be free!
BloomsBaker @ gmail.com
I broke the link, so take the spaces out to make it work right for you.