Summery wild blueberries suspended like jewels in a rich, dark jam. Made the old fashioned way in New England with just fruit and some sugar and lemon juice. (
This wild blueberries hand-raked from bushes in Maine, then boiled down the old fashioned way, with nothing but some sugar and lemon juice. The bright, deep, luminescent blue color that pools slowly on a cracker, some toast, or alongside a wedge of cheese is a prelude to the rich blueberry taste, almost like eating a hundred tiny berries at one time.
Handmade and hand stirred, with nothing to dilute the flavor.
This is jam. The stuff of grandmothers and great grandmothers. No additives. No preservatives. No added pectin. No questionable farms. Just delicious fruit boiled down with some sugar to a perfectly dense, deeply flavored consistency.
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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