The first jam I ever made, and still the one that feels like home.
A trio of berries slow-cooked with brown sugar, pure cane sugar, smooth bourbon, and vanilla bean. This was the first preserve I ever made, and it still feels like home. Deep, bold, and spoon-worthy.
The bourbon rounds out the berries and gives them warmth without overpowering the fruit. The brown sugar adds richness and depth. It’s comforting, layered, and just a little indulgent.
Spread it over warm biscuits, swirl into yogurt, pair with soft cheeses, or drizzle over pancakes and desserts. It’s also beautiful on a burger or alongside roasted meats if you like sweet with your savory.
I cook every batch in copper pots so the fruit cooks evenly and quickly without losing its integrity. I work in small batches, about 6 to 7 jars at a time, so I can watch texture and balance closely. It’s hands-on from start to finish. Just real fruit, real ingredients, and real attention.
The first jam I ever made, and still the one that feels like home.
A trio of berries slow-cooked with brown sugar, pure cane sugar, smooth bourbon, and vanilla bean. This was the first preserve I ever made, and it still feels like home. Deep, bold, and spoon-worthy.
The bourbon rounds out the berries and gives them warmth without overpowering the fruit. The brown sugar adds richness and depth. It’s comforting, layered, and just a little indulgent.
Spread it over warm biscuits, swirl into yogurt, pair with soft cheeses, or drizzle over pancakes and desserts. It’s also beautiful on a burger or alongside roasted meats if you like sweet with your savory.
I cook every batch in copper pots so the fruit cooks evenly and quickly without losing its integrity. I work in small batches, about 6 to 7 jars at a time, so I can watch texture and balance closely. It’s hands-on from start to finish. Just real fruit, real ingredients, and real attention.
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