Product is available for free local pick up at all Farmers Markets. Please see PICK UP page in main menu for locations and more details. For all other pick up or shipping inquiries please send us an email: epicurepreserves@gmail.com

Shelf life is 18 months unopened, 3 months once opened. Please store in refrigerator once opened.

We sure can! Please email us directly at epicurepreserves@gmail.com for pricing and details.

Good question! Marmalades are made using citrus fruits and include the citrus peels, sliced thickly or thinly, along with the fruity pulp. Some marmalades can be quite bitter, like Seville orange, others very mild like cara cara marmalade, which is made from a sweet, early ripening navel orange from Northern California. Jams are made using the whole fruit including the seeds (e.g., raspberry, strawberry, blackberry) and are quite thick and opaque. Jellies are cooked down the same as jams, but in a final step the jam is strained through cheesecloth or in a sieve, removing the seeds and much of the fibrous pulp. The resulting product is generally a lovely, bright and clear jelly.

Well, first of all, let’s start with pectin itself, which is a naturally occurring cell-wall component of all plants. Some fruits have a lot of pectin, like citrus, and others much less, like rhubarb. In the presence of the appropriate amounts of sugar and acid, when heated to 220 degrees Fahrenheit, the pectin will polymerize and form a lattice, thus creating the ‘gel’ that holds the fruity components in suspension. Commercial pectin (e.g., Certo) is chemically extracted from apples or citrus fruits since they are very high in naturally occurring pectin. It is usually packaged as a liquid in pouches and comes with simple directions for making jams and jellies. This is a really easy way to make preserves, as you don’t have to determine how much naturally-occurring pectin there is in the fruits you’re working with. But the downside is that it requires a lot of sugar, so the first thing you taste is sweetness, and the individual flavour profiles of the fruit are subdued by the sugar content. Producing jams and jellies using only the naturally occurring levels of pectin requires some art and some science! To begin with, you need to understand which fruits are high and low in pectin and acid. The amount of pectin varies with the stage of ripeness, and the wetness or dryness of the growing season also factors in. A simple approach to making strawberry jam, for instance, would be to pick the berries where 2/3 of them are ripe, and 1/3 are quite under-ripe (i.e., have more pectin). It’s a learning curve for sure, but so much fun and so satisfying when you produce a lovely soft jam or jelly to share. I have to credit Jeanne Lesem’s multiple books for teaching me much about how to preserve foods naturally. Many of my recipes have been built from her thoughtful guidelines, so please check her out for more insights.

We love our planet at Epicure Preserves so we want to do all we can to reduce, reuse and recycle. If you are interested in joining our rewards program, please wash your jars and rings and give them back to us at the Farmers Markets. Each returned jar will earn 50 cents towards future purchases!