There was a time when most jam-making was a homespun endeavor....... folks filled jars with preserves made from the wild blackberries they found...... or the harvest of a garden strawberry patch....then there was canning of the summer's bounty for colder months.
I'm from the fifty's generation. Back then food tasted like........food! To this day.....I can remember the taste of the cherry jams....sweet dark plum jam (my favorite) and that strawberry jam that had chunks of berries floating within. Nothing was drowned in a sea of sugar. The textures were smooth and flowing. All came from the local merchant stores.
58 years ago.
But the rise of mass-market production meant that jams for supermarkets are made from picked green fruit that is available in bulk and easily transportable......picked green......and the flavor is rounded out with a heavy dose of sugar. Tasteless yucky junk......is all I can say.
Don't let those "farm fresh" looking labels in aisle 11 of your local supermarket......even the little specialty shops....fool you. Want farm fresh jam or jellies? It's easy to find out if that label you have in your hand is the real McCoy....go to their website and dig into the reading! See if it is coming from a small farm.
Yes......we will be in the jam and jelly business by the end of this summer. I am currently working on the licensing ....designing of our packaging....and doing testing of various flavors. Today we just create a vintage Plum Jam. It is exactly the taste of what was on my morning toast that my Mother would serve for breakfast.......58 years ago.
Other flavors we have perfected are Prickly Pear......Maraschino Black Mission Fig......Golden Pluot.....Blood Orange Fig.....Vintage Fig....Cherry Superior Pluot.....and a few more. Made in the way of 50 years ago.....has flavor!
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