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I first learned the art of jam making from my grandfather, whose three minute red currant jelly was one of the joys of my childhood. He taught me the importance of cooking the jam as little as possible to retain the aroma of the fresh fruit.
Grandpa had an old armoire filled with row upon row of preserves, the jars sealed with a layer of parafin
and capped with a square of cellophane. Being trusted to pick out the next jar for the breakfast table was a thrill.

I got started jamming again ten years ago with my friend Mary Wellington, a local farmer whose preserves were legendary.
I generally use the fruit Jeff grows at Penryn Orchard Specialties, especially the stuff that is too ripe and sweet to make it to market,
or that customers won't buy because it is cosmetically challenged.
I also pick fruit from my favorite local farms, especially Vincent Farm's Blenheim apricots
and Tom Shepherd's or Lane Farm's Chandler strawberries.

All my preserves are made in old-fashioned small batches (I never cook more than five pounds of fruit at a time),
from the most flavorful fruits and berries I can find.

Currently available preserves

Green Apple Verbena Jelly - 8 oz jar $10 Made from the green apples we pluck off the trees in early summer to lighten the load , then infused with fresh lemon verbena. Enjoy this delicately floral jelly with farmhouse cheddar or with fresh chèvre for a distinctive treat.	Sweet Bing Cherry Jam - 8 oz jar $15 Incredibly time-consuming to make, this is a true luxury, to be eaten in small spoonfuls as a special treat, or paired with seared foie gras.
Bartlett Pear Preserve - 8 oz jar $10 Accented with lime, this is one of my favorites. Aromatic and sophisticated, light amber color.	Mission Fig Jam - 8 oz jar $10 A Mediterranean classic, discreetly infused with rosemary, sweet and musky, fabulous on a cheese platter.
Summer Stone Fruit Preserve - 8 oz jar $10 With 75% fruit, 25% cane sugar, a delicious sweet/tart mix of peaches, plums, and nectarines. Turns a piece of toast into a special treat.	Just Peachy Preserve - 8 oz jar $10 A mix of three peaches: Rio Oso Gem, O'Henry, and Indian Blood peaches, nice and chunky, 68% fruit, 32% sugar.
Blenheim Apricot Jam - 8 oz jar $12 Made with dry-farmed Royal Blenheim apricots from Vincent Farm, a spectacular classic.	Chandler Strawberry Jam - 8 oz jar $12 Made from Lane Farm and Shepherd Farm Chandler berries, a variety renowned for its full, aromatic flavor.

These are true artisanal products and quantities are very limited.
To order preserves, e-mail me.

What to Include in your E-mail

Please let me know what flavors and how many jars you want
and include each delivery address for gifts.
For your convenience and safety, I take payment through Paypal.
I also accept personal checks, but this will delay your delivery.

Shipping and handling for one to 6 jars to any mailing address in the United States including Alaska and Hawaii is $10.90.

When I am not writing, cooking, or leading a culinary tour I assist in the operations of
Penryn Orchard Specialties, a small, highly diversified orchard in the foothills of the Sierras.

 To reserve your space for an upcoming foray or to arrange a private event just for your group,
please call Laurence Hauben at 259-7229, or e-mail Laurence