Jam.Goddess

These delicate blue berries also go by honeysuckle berry and honeyberry.  They are native to Canada and in the past few years have begun to be cultivated.  They are high in antioxidants.  Their flavour can be described as “raspberry with a wild blueberry undertone, that finishes with a burst of apple.  They are high in natural pectin and make a lovely , soft jam.  The Haskaps we use come from Blue Willow Farms in Picture Butte, Alberta

Local Dolgo Crabapples are cooked and strained to create this beautiful, clear red jelly.  This is one of our most popular products.  In addition to toast, they provide jewel-like bling to thumbprint cookies.    .    

All jars are 250 ml and Made in Calgary.  The product is shelf stable but must be refrigerated after opening.  Please enjoy within 6 months after opening. 

A mixture of Blueberries, Blackberries, and Black Currants.   All rodeo no clowns.  Jim Cuddy approves of our using his band’s name for this jam.  

West Coast blackberries are soaked in white wine overnight before being cooked to a lovely jam the next day.  

A traditional marmalade with a deep, bitter taste made with thick, hand cut peel  of orange, lemon and grapefruit.  A splash of Alberta Rye Whiskey is added at the end of cooking.    Perfect for toast.  

Evans Cherries grow on the prairies.  These come from Dunmore, Alberta and make a wonderfully tart jam.  Excellent with cream cheese on a bagel.

These two berries team up and make an outstanding jam.  

Nanking cherry bushes have traditionally been planted for shelter belts.  The berries are small and bright red with a large pit.  

The natural sweetness of the figs pairs well with oranges.  This jam is a favourite for Charcuterie Boards. 

The very best raspberries are cooked with a bit of lemon juice and a minimum of sugar to make this lovely and flavourful jam.  A customer favourite year to year.

The Bells of St Clements say oranges and lemons, goes the nursery rhyme.  We found wonderful Clementines and the rest is tasty history.  This marmalade has wonderful orange notes without the bitterness of a Seville orange.  

Jalapeno peppers can vary dramatically in heat levels.  This year’s jelly is fairly mild but with a strong flavour of green pepper.  Lovely for those who love the flavour but cannot tolerate much heat.  

This wine jelly is good on cheese and crackers, can be added to fish when baking and can be used in pan sauces.  

 Using fresh peeled ginger, cooked in a solution of home made apple juice; we have created a very gingery marmalade.  Not only good for bread but a spoonful can soothe an upset stomach or a sore throat.  

Black Currants made amazing jam – deep, rich and tart.  You get a terrific flavour punch from this jam.  

Grade A strawberries are used in this traditional favourite.  

This jam is made with coconut cream and fresh pineapple.  Of course it contains a small bit of rum.  Good on croissants but also can be stirred into icing for an unusual cake.

The addition of honey provides a smoothness to the rhubarb.  This jam is excellent with peanut butter or stirred into plain yogurt for a snack.  It can also be eaten as a midnight snack while you are standing naked bathed in the light of the refrigerator

Meyer Lemons are a hybrid of lemon and mandarin orange, and this marmalade favours the orange rather than the lemon taste.  The peel is very soft and lovely when cooked.  This is a milder marmalade with no real bitter overtones.

The pulp of the Dolgo Crabapple is cooked with spices and apple cider to create this tart butter that is excellent with pork chops.  

This is a traditional marmalade which is made with a small amount of Muscavado sugar or Treacle substituted in for a cup of sugar.  It has a dark flavour and deep caramel notes.

These Damson plums come from Oliver, BC.  They are small, red, and very tart.  While they are not a good plum to eat out of hand, they make exceptional jam – tart with deep notes.  Excellent on cheddar cheese and a a cracker

This marmalade is a lovely purple colour and has heavy overtones of lemon flavour. 

The addition of pepper enhances the balsamic flavour and balances the sweetness of the fruit.

Habanero pepper is ground and added to this to provide a nice morning wake-up call when eaten on toast.  The heat level is mild-medium.  This jam can be used as a glaze for grilled pork or chicken.

Okanagan Pears with a hint of vanilla and pine nuts makes for a smooth and elegant jam.  This jam has a buttery mouth feel  - a richness not usually found in jams.

Okanagan Pears are chopped and macerated in a mixture of Alberta Honey (Griedanus Honey Mill), Balsamic Vinegar, and spices.  The result is a flavourful jam that is excellent with Brie, and on Charcuterie boards in general.

This is a hot pepper jelly.   You’ll love the taste of Nay Pom in the morning on a slice of toast.  Or two.  We don’t judge.   A splash of pomegranate juice gives it its name and colour.  

Okanagan Pears with a hint of vanilla and pine nuts make for a smooth and elegant jam.  This jam has a buttery mouth feel  - a richness not usually found in jams.

Sour cherry jelly with a lot of Habanero Pepper.  This is the hottest jelly we make.  And face it, how could we not make a jelly called Cherry Obsession as soon as we saw it in a cookbook?

Chutneys are generally served as an accompaniment to meats and cheeses as well as Samosas.  Contains Cayenne so there is some heat in this chutney.  

We used Delia Smith’s recipe for this deeply satisfying chutney.  One can eat it with almost any meat or cheese as well as with Samosas.  

This jelly is full of flavour and is wonderful in thumbprint cookies.  Also used in Cumberland Sauce and can be added to any gravy for some extra flavour.   Also makes an excellent glaze for fresh fruit tarts.

The recipe was discovered in a British cookbook.  We first made it with citrus fruits left over from other marmalades.  Now we pick a day in February, the height of citrus season, and  buy some of each variety of citrus fruit available on that day.  We leave out the more bitter peel such as lime or grapefruit and as a result, a very fresh citrus flavour dominates.  It is thick with fruit and slightly different every year.