Boiled down the old fashioned way with just blackberries and sugar. Made in Brattleboro, Vermont, for a Rhode Island company. The berries are sourced from Maine and Vermont. (
Lush and dark. These are the kind of blackberries that fall into your hand when picked, so purple, they look black. Tart and prolific, they ripen with languid sweetness on towering branches before they tumble into vats to be cooked down slow with some sugar and nothing else. The result is the flavor of culmination, dense and sweet as a handful of berries in the summer.
Handmade and hand-stirred. Just blackberries and sugar. No additives, no preservatives, no added pectin — nothing to adulterate or dilute the rich goodness of the fruit. Wonderful on toast, a cracker or on a cheese plate with some bloomy rind cheese or chevre.
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 and beef.
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.
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.
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