Queens River Strawberry Jam

Hundreds of New England strawberries packed into a single jar. Rich, with a deep flavor, this jam is boiled down the old fashioned way with just fruit, lemon juice and sugar. Made in Vermont. (more info)

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These strawberries start out bright red and bottle up a deep maroon. They’re compact, close-knit, so flavorful you’ll wonder how they crammed so many berries into a single jar. Boiled down the old fashioned way with nothing but red, ripe strawberries, some sugar and a bit of lemon juice.

This dense, delicious jam pools slowly with pure, boisterous flavor. There’s nothing wrong with pectin, as it’s a fruit derived substance. But it dilutes a jam or jelly, adding something without fruit flavor as a thickener. So Kenyon leaves it out. For this jam, the thickening agent is heat and time. No additives, no preservatives, nothing but deep, full flavor and color.

Excellent on toast, crackers, a sandwich, or as part of a fig sauce for duck.

Use & Care

Store jams in the cupboard or pantry until you’re ready to crack them open. Spread this on toast, alongside your favorite cheeses, as part of the ultimate peanut butter sandwich, or in rich reductions to accompany poultry or game meats.

Once opened, store in the refrigerator. Scoop jam out with a clean spoon or knife and resist the urge to dip in with your finger. Tempting as this may be, there are no preservatives in the jam, only fruit, so they’ll keep better if hands are kept out.

Production & Design

New England states have been known for mind-blowing collaborations since the pre-Revolutionary days, and these jams are no exception.

Kenyon’s Grist Mill, the oldest manufacturing business in Rhode Island, has paired with Sidehill Farm in Brattleboro, Vermont, where cool nights and hot summer days yield berries with a perfect balance of tart sweetness. Sidehill sources the best berries they can find depending on the flavor, the dictates of the season, and who's practices measure up to their standards. Whenever possible, the berries boiled down for this jam come from local farms in Vermont and Maine.

Kenyon’s Grist Mill is serious about the quality of their products, and they’re proud of their reputation. Paul Drumm III, the owner, is quick to tell us how Kenyon loves working on a small scale where people you can talk to are responsible for pairing craftsmanship with simple, unfettered respect for food.

Any Questions?

Please email support@kaufmann-mercantile.com. We reply to every email promptly. Or call us at 347 529 5122.

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