Jams, Jellies and Marmalades

Great flavor - Many uses!

Hot Pepper Peach Jam - juicy peaches and  hot peppery spices to create a mellow jam that ends in a bite of spice. - 11.25oz

Blood Orange Marmalade - Made with ripe and exceptionally sweet and juicy blood oranges. - 12oz

Hot Pepper Jelly - Hot peppers add a kick of heat for a sweet and savory combination. - 13oz

Red Pepper Jelly - perfect blend of bright flavorful sweet red peppers, sugar, and a dash of cayenne pepper. - 13oz

Cinnamon Apple Jelly - Tart, crisp, Granny Smith apples, a dash of cinnamon, a few drops of brandy and a hint of lemon - 12.5oz

Cinnamon  Pear Jam - Juicy, fragrant pears are perfectly matched with cozy cinnamon spice in this sweet, well-balanced jam. - 12oz

Apple Cider Jam - Made with a luscious variety of ripe, juicy apples, tart apple cider and aromatic spices, it's like a delicious homemade apple pie without the crust! -11.75oz

Blueberry Rhubarb Jam - This delicious jam features a unique combination of wonderfully sweet and juicy wild Maine blueberries and tart, garden-fresh rhubarb. 12.25oz

Cinnamon Apple Galette

For the pastry:

• ½ cup whole raw almonds
• 1 ¼ cup all-purpose flour
• 2 Tablespoons granulated sugar
• ½ teaspoon salt
• 1 egg yolk
• 8 Tablespoons (1 stick) cold unsalted butter
• 3-4 Tablespoons cold water

For the filling:

• 2 large apples (such as honeycrisp, braeburn or gala)
• 1 Tablespoon cornstarch
• 1 Tablespoon brown sugar
• ½ cup Cinnamon Apple Jelly
• 2 Tablespoons milk or cream
• 1 Tablespoon granulated sugar
• ½ teaspoon ground cinnamon

For the pastry dough:

1. Grind the almonds in a food processor until it is mostly fine (some large chunks are ok)
2. Add the flour, sugar and salt.  Pulse until it is well incorporated.
3. Cut the cold butter into small squares and add to the food processor.  Pulse until it creates a sand like consistency.
4. Add the egg yolk and pulse to combine.  Then, add the water 1 tablespoon at a time, while the food processor is running, until the dough comes together.  Turn out onto a lightly floured board, pat into a disc, wrap and refrigerate for at least 2 hours.

For the Galette:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Slice the apples into 1/8-1/4” slices (do not peel the apples).  Toss in a large bowl with cornstarch and brown sugar.
3. Remove pastry dough from refrigerator.  Cut into 6 small triangles (or you can leave as is if you are making one large galette).  On a lightly floured surface, roll each into a small ball, and then with a rolling pin, roll into a flat, ¼” thick circle.  It is ok if this is very rough in shape and the edges are jagged.  This will add to the rustic look of the tart.
4. Spread each circle with 2 Tablespoons Cinnamon Apple Jelly leaving the outer inch empty.  Place the apple slices evenly across the jam.  Fold the tart dough over the outer edge of the apples and pinch together as needed.  Repeat with other tarts and place on the prepared baking sheet.  Place back in the refrigerator for 30 minutes.  Meanwhile, in a small bowl mix together the sugar and cinnamon.
5. Remove from refrigerator and brush the edges with cream.  Sprinkle with cinnamon sugar and bake for 30-35 minutes, or until crusts have browned and the interior is bubbling.  Serve warm with ice cream or whipped cream.