We recently received a gift shipment of jams from Blake Hill Preserves of Grafton, Vermont, artisanal producers of chutneys, jams and marmalades.

The fruits are sourced from local farms in season, when they’re perfectly ripe. Every batch is prepared by hand in a Vermont cottage kitchen.

The four jars we received were equally delicious. The company focuses on combinations of flavors: Blackberry & Rhubarb, Blueberries & Summer Plum, Raspberry & Hibiscus Strawberry & Rhubarb. The line is certified kosher by OU.

The jams are cooked slowly in traditional French copper preserving pans to concentrate the fruit flavors. Raw cane sugar is used as a sweetener; no commercial pectin or other additives are used.

It takes eight to nine ounces of raw fruit to make every 10 ounce jar of jam or preserves. Compare that to large commercial brands, which can be 70% sugar.

Raspberry jam is enhanced with hibiscus, creating a special flavor combination. Photo by Elvira Kalviste | THE NIBBLE.

Blake Hill Preserves also makes what they call “Top Shelf Marmalades,” which add a splash of premium spirits:

 
While you can certainly enjoy spiked marmalade on your morning toast, they (as with all jams) can be used as a glaze for grilled fish and meats, as a cheese condiment or an ice cream/sorbet topping.

You can purchase the spirited and alcohol-free jams directly from Blake Hill Preserves. But you can also make your own.

There are two ways to do this: easier and easy. Start with already-made jam or marmalade, unless you’re up to the challenge of making it from scratch.

Be sure to use good ingredients: quality jam/marmalade/preserves and quality Scotch, Tequila or other spirit.

The Easier Way

 
The Easy Way

JAM, PRESERVES, MARMALADE: WHAT’S THE DIFFERENCE?

Jam, jelly, marmalade and preserves are popular types of fruit spreads, which also include chutney, curd and fruit butter.

Check out how they differ from each other in our Jam Glossary.