As so many good things in life do, it started with a conversation at the Headhouse Square Farmers Market. Ben Wenk from Three Springs Fruit Farm was looking for ways to make their line of preserves more interesting and wondered if I had any ideas. I suggested some recipes that I thought might work for large scale production. And thus, a partnership was born.
Right now, there are just three preserves that are made with Ben’s fruit and my recipes, but hopefully there will be more. There’s the Salted Brown Sugar Peach Jam, the Tart Cherry Jam, and my classic, beloved, much-celebrated Tomato Jam. You can buy them online as a set of three, or if you’re in the mid-Atlantic region, in person at a farmers market.
These preserves don’t mean you should stop making your own. But it does mean that if you run out of tomato jam in March, you can now get your hands on a few jars to tide you over until tomato season returns.