Description
- Incredible apricot flavor.
- Food & Wine Magazine called this product "the best jam we've ever tasted".
The two of us have been making this apricot jam that Food & Wine magazine said was "simply the best jam we've ever tasted" since 2002 all by hand. Blenheim apricots are on the Slow Food Ark of Taste, which is a list of food products and crops that are considered endangered due to large scale commercial farming. Blenheim apricots were grown in what is now Silicon Valley for over 100 years and this part of the US was the largest producer of apricots that mostly were canned or dried. The reason was, the Blenheim apricot, which was the variety that was grown in this area, bruises easily and does not tolerate the rough and tumble life of a supermarket fruit, which are bred to withstand lots of transportation trauma at the sake of flavor. This frailty of the fruit along with it being difficult to grow consistently, and with farmers selling farms to fuel the technology boom that started in the 1970s, led to a massive shrinking of the number of farms that grew the Blenheim apricot. We source our apricots from Van Dyke Ranch in Gilroy, which is a third generation organic apricot orchard, and one of the last farms left that grow this amazing fruit. Our special recipe and process of making this jam create an apricot jam unlike any other in the world. Try a jar for yourself and see what you have been missing all these years with inferior apricots that are now the primary variety used in any apricot-based product. We do not use pectin in our jams. It is a highly processed additive to thicken inferior fruit when cooked. Our pectin free jam has a looser consistency which is what real, home made style jam is supposed to be like. Jam that doesn't move even if your turn the open jar upside down is mass produced with pectin and is vastly inferior in flavor.