We handcraft artisan preserves up here in Madison, WI. And when we say handcrafted, we mean we’re actually in the kitchen slicing, dicing and caramelizing until all hours of the night. We taste and tweak every pot to ensure each batch is up to our exacting standards. This artisan-centered approach allows us to always use the highest quality fresh produce, adjusting for the differences in season. Enjoy!
Chow.com files us under “stuff we want to eat right now.” TastingTable.com says, “These not-too-sugary jams just may become the secret ingredient in your home cooking.” Most importantly, our customers tell us they love them and keep coming back for more! Test test test test test.
Our preserves are the perfect pairing to Wisconsin’s best artisanal cheese. Fig complements Gouda, Chevre, or a mellow bleu, Marmalade counterpoints a sharp Asiago, and Pear is luscious with a triple-creme Brie. Shallot is a natural with meats, veggies and Malbecs. Or pair with a strong bleu or salty Parmesan. Also eat with breakfast pastries, spread on sandwiches, drizzled over ice cream and mixed into yogurt. Or just dig in with a spoon. More ideas
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Quince and Apple Go!
We’ve been working on Figs and Black Tea – we are drinking tea until it comes out of our ears, trying to find exactly the right blend to go with the figs. It has to be earthy and full and robust but not overpowering. Dark fruit notes. Matt found one that he thinks is the winner yesterday, a blend from Upton Tea Imports, and when I had him come up with some words for it he said “hugs” and “bodacious”. Along with “perfect”.
Our other project is Shallot Confit with Red Wine; similarly, we have to find just the right wine. It can’t be too fruity. Matt’s thinking a Malbec. We’re debating about the sweetness factor. I don’t have a sweet tooth at all, a disadvantage for a preserves taster.
And of course there’s the Orange Marmalade with Lemons, which we think is exactly right.
-clare