These four are must-trys. Photo by Hannah Kaminsky | THE NIBBLE. |
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Joan Bernstein’s family has been farming on Long Island—the native word is Paumanok—for more than 100 years. Working with the fruits of the land is in her DNA. When life gives you lemons, make lemonade, goes the adage. If they were Meyer lemons—or blood oranges, or bing cherries—Joan would make marmalade. Her jams, jellies and preserves take at least two days of preparation, including cooking over low heat, stirring nearly continuously (with time off to sleep) as the fruit cooks down to lush, dense preserved fruit. (What’s the difference between marmalade and preserves? We’re glad you asked.)
There are jams of every description: blackcurrant, blackberry, black raspberry, boysenberry, gooseberry, Damson plum, fig, pluot, red currant, sour cherry, strawberry rhubarb, white peach…and if that doesn’t keep you busy, there are many more.
But it is the savories that are so spectacular, you’ll want to lay them in by the case. Gracious Garlic Gelée, Haughty Horseradish Gelée, Incredible Onion Conserve; the chutneys, the salsas…and as a nod to the sweet side, the Pindar Merlot Wine Jelly, a grape jelly from Bacchus, is worthy of all the gods on Mount Olympus. |
| Fortunately, these memories don’t need to be preserved. You can order as much as you want online, with the caveat that when seasonal fruits sell out, they’re gone until next year.
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