Making the best preserves requires using sustainably grown local fruit that
is not frozen or refrigerated and is processed within a day of attaining ripeness.
It is hand-cut and cooked by open kettle method without the addition of pectin, and
is prepared in batches that contain no more than 7 pounds of perfectly ripened fruit.
Each batch of Artisan Preserves is carefully prepared and adjusted to accommodate
variation in fruit due to changing seasonal conditions. No batch of preserve can be
identical because it is hand made and each picking of fruit has it's own character.
Pleasure of flavor as well as color, texture and clarity are the goal of my art.
What Food Writers Are Saying About Artisan Preserves
Ruth Reichl; Good Food Awards 2012
"First Choice"
Heather Irwin, Press Democrat Santa Rosa
"Elissa Rubin-Mahon finds some of the rarest heirloom fruits in Northern California from small orchards, wineries, unsprayed open spaces and even private homes for her micro-batched artisan preserves. With the precision of a fine artist, she hand cuts and kettle cooks the fruits without additional pectin"
Diane Peterson, Press Democrat Santa Rosa
"Master Jammer"
Marrion Burros, New York Times
"Deeply Flavored"
Eugenia Bone, Well Preserved, Denver Post
"World Class"
Food and Wine Magazine
"Delicious"
Also Recommended by:
Paula Wolfert author of Cooking of Southwest France
Laura Werlin award winning cheese educator and author
Deborah Madison, chef and author of Seasonal Fruit Desserts
Laura Martinez cheese educator and author
Preserve Selection
(Available Now)
(Available Now)
$18 per 8oz jar unless otherwise priced
PEACH AND APRICOT PRESERVES
Blenheim Apricot After two years of crop failure, IT'S BACK! NEW RELEASE
This fragile heirloom variety is part of Slow Food's Ark of Taste (see here for Ark information). These intense and complex sun-flavored organic apricots are from 53 year old trees at Bera Orchards in Vacaville. A soft set deep colored preserve, from my mother's recipe. We use it to fill cakes, almond Christmas cookies, and at breakfast.
Fay Elberta Peach Sold Out!
Organic heirloom peaches from Bera Orchards. Aureate with a voluptuous classic peach taste. These peaches are part of Slow Food's Ark of Taste (see here for Ark info). Bright notes of Summer for a Winter breakfast.
Silver Logan White Peach New Release!
A fragile heirloom peach, grown by Bera Orchards, a multi-generational farm dedicated to organic heirloom fruit. Pale gold colored, preserves with a seductive blush. Its flavor is opulent and blossomy. The Silver Logan has been chosen to be included on Slow Food USA's Ark of Taste (see here for Ark info.) Put it on toast. Lick the spoon.
Indian Blood Peach New Release!
A fragile and rare late ripening heirloom peach named for its distinct deep red-colored flesh that was grown by Native Americans, and planted in Thomas Jefferson's orchard. This distinctive peach with its tart and spicy notes creates a complex preserve with deep peach flavor
Fay Elberta Spicy Peach Preserve NEW!
Made with organic peaches from Bera Orchards. Ripe peach flavored preserve made with fresh ginger and whole spices. Perfect with smoked duck, grilled poultry, pork, and mild cheese.
BERRY PRESERVES
West Sonoma County Wild Blackberry Sold Out!
Picked creekside from unsprayed areas of our county's treasured "Open Spaces" The intense flavor of the fruit belies its close relation to roses. A dollop adds a rich note to red wine reduction sauces for duck, pork, lamb or venison.
Strawberry New Release!
Pieces of strawberry are suspended in a soft set vivid ruby-colored syrup. These delicate berries were grown at Preston of Dry Creek. The preserve's undiminished glowing strawberry flavor is worthy of "High Tea" with clotted cream, or with crepes for dessert.
PEAR & QUINCE PRESERVES
Orchard Pear with Lavender and Vanilla NEW!
Slices of gleaned Dry Creek pears combine with local honey, Bourbon vanilla bean and a light accent of Provence lavender blossom to create a lush complex and aromatic preserve. Tender slices in a soft-set syrup. Not too sweet, and perfect with raw milk blue cheese.
Spiced Orchard Pear with Lemon and Vanilla Bean NEW!
Willams type pears gleaned from Dry Creek Valley produced preserves with complex pear flavors and aromas accented by wildflower honey, Mexican vanilla bean and lemon zest with a delicate hint of spice. Enjoy with brioche or on French toast for breakfast, or put a dollop on Fresh Ginger Sorghum Cake.
Duchess Bronze Pear Conserve with Walnuts NEW! Only a few jars!
Organic Duchess Bronze pears from Home Farm in Dry Creek combine with a bit of honey, crushed cardomom and toasted walnuts from Bera Orchards for a warm-flavored preserve, perfect for the holidays with a slice of buttery pound cake.
Pineapple Quince
Pale vermillion colored firm pieces of fruit in a moderately set syrup, with tropical and citrus aromas. This fruit was gleaned from artist Gerald Huth's Forestville orchard and Judy Johnson's and Pam Bugbee's Sebastopol orchards. Enjoy as part of a classic Provincial tart, or for your cheese plate. Recommended by Paula Wolfert in The Cooking of Southwest France, and cheese educator and author Laura Werlin.
Spicy Quince with Chimayo Chili
Tropical and citrus flavored quince from Gerald Huth's orchard contrasts with sundried heirloom Chimayo chili supported by hints of coriander and Mexican cinnamon. A bit zingy it will wake up your mouth at breakfast with cream cheese and toast or boldly pair with cheese, pork or smoked duck.
Quince and Raspberry Preserve with Vanilla Bean Very Limited Supply!
Tropical fruit and citrus aromas and flavor of quince from Gerald Huth's orchard combine with the rose aroma of local organic raspberries and Bourbon vanilla bean to create a complex and addictive palette of flavors. Serve with Creme Fraiche gelato, or Cowgirl Creamery Red Hawk cheese.
CHERRIES
Black Republican Cherry Preserve $20 New Release Very Limited Supply!
Rich dense and dark preserves with intense flavor and aroma with hints of rose, herbs and almond. These very rare cherries are grown by Andy Mariani in Morgan Hill, California. Part of Slow Food USA's Ark of Taste (see here for Ark info), they were named by a Quaker abolitionist to honor the end of slavery. Use as part of a cheese plate or with a splash of bourbon as a dessert sauce.
Sweet Tart Spicy Cherries $20 New Release Almost Gone!
Whole Black Republican cherries poached in a citrus and spiced red wine syrup. Grown by Andy Mariani in Morgan Hill, California. Great with smoked meats or rillettes, or as part of a pan sauce for pork or duck.
Black Tartarian Cherry Preserve NEW! Very Limited Supply!
The deep cherry flavors are enhanced with a delicate touch of rosewater and a hint of bitter almond essence. An heirloom variety from Andy Mariani in Morgan Hill. A square of bittersweet chocolate, a spoonful of preserve; Heaven.
Black Tartarian Cherry Preserve with Bourbon and Spice NEW! Very Limited Supply!
Rich black cherry flavors spiked with bourbon, citrus peel and a hint of spice. An heirloom variety from Andy Mariani in Morgan Hill. A favorite with French Vanilla ice cream.
FIG
Honied Fig Preserve Sold Out!
This sophisticated preserve is lightly sweetened and accented by lemon peel and laurel. It is for the breakfast table with unsweetened yoghurt or as part of a cheese course. We enjoy it with our local cheeses, Vella Mezzo Secco Jack, Matos Family Farmstead St George, or Wierauch Farmstead sheep's milk cheeses. The fruit was from Sharon Vyborny of the Healdsburg Farmers Market.
Fig Preserves with Latin flavors NEW! Very Limited Supply!
Black Mission figs from Sharon Vborny at the Healdsburg Farmers Market combine with coffee from Ritual Coffee Roasters, piloncillo, vanilla, Meyer lemon peel and spices. Warm rich flavors for Winter comfort. Use to fill a bittersweet chocolate cake, or for a sweet empanada.
Italian Honey Fig Conserve with Toasted Almonds NEW! Very Limited Supply!
Inspired by holiday packages of fig confections made by my friend Frank from his mother Olympia Francone's recipe. Generous pieces of White figs from Sharon Vaborny at the Healdsburg Farmer's Market combine with local Star Thistle honey, Meyer lemon peel, spice and toasted organic almonds. A hint of lemon leaf completes the preserve.
Lebanese Honey Fig Conserve with Mastic and Sesame Sold Out!
Generous pieces of white figs combine with Orange flower honey, mastic, and toasted sesame for a unique preserve. Adapted from a traditional Lebanese recipe floral honey counterpoints a delicate hint of smoky, resinous mastic tears from the island of Chios in Greece. A bit of toasted sesame seed, and spice adds to the dramatic flavor of this preserve. Enjoy with feta and mint or in a filo pastry to end a Mediterranean style meal.
UNCOMMON FRUIT
Damson Preserves New Release!
Diminutive heirloom plums from rare fruit grower Gene Broderick's orchard. The preserve's deep purple color and bright flavor make it an ideal mate for Farmstead Cheddar, or for breakfast with cardamom bread and fresh ricotta cheese.
Cornelian Preserves New Release!
This tart preserve has flavors of cranberry and strawberry with an exotic earthiness akin to mulberries. This unusual fruit whose origin is Asia Minor, was harvested from Gene Broderick's orchard. The preserve makes a spectacular filling for a cream cake, to sauce a duck breast, accompany a Christmas goose, a succulent pork shoulder or as part of your cheese plate.
Pickled Cornelian New Release!
Whole Cornelian's flavors of strawberry-cranberry and almond in a sweet tart wine/wine vinegar spiced syrup are enhanced by fresh tarragon. Use in place of cornichons for a unique accompaniment to charcuterie, cheese or to accompany lamb or pork or duck.
Moroccan Tomato Jam NEW! $15 Very Limited Supply!
Shady Lady variety tomatoes from First Light Farm combine with preserved lemons, fresh ginger and spices to create a complex light bodied condiment to accompany grilled meats, cheese, or to mix with aoli and spread on a roll for a portobella burger.
CITRUS
Meyer Lemon Marmalade in the Style of a South Indian Pickle NEW! Very Limited Supply!
Inspired by my love for the robust flavors of traditional South Indian lemon pickles, this marmalade is heavily spiced, salty tangy and sweetened with palm molasses and organic sugar. It can be used as a condiment for an Indian inspired meal or added to aoli with capers for a fabulous accompaniment to Dungeness Crab, local Halibut or Ling Cod. A little bit for big flavor
Salted Meyer Lemon Marmalade New Release! Very Limited Supply!
Hand cut peel and juice of aromatic Meyer lemons from my Forestville garden are salted with fleur de sel gathered on the Sonoma coast, and spiked with Eureka lemon juice from Bernard's Orchard to create and lush and assertive preserve. Great with cilantro and chili for a roasted marrow bone garnish or for an adult preserve for breakfast.
Meyer Lemon Marmalade with Bourbon Vanilla and Rose Water New Release! Very Limited Supply
Hand cut peel and juice of aromatic Meyer lemons from my Forestville garden are combined with Bourbon vanilla bean and rose water for an intoxicating marmalade that conjures Silk Road daydreams. Delightful for breakfast and patisserie.
Orange Honey Marmalade: Old Grove Washington Navel with Orange Flower Water.
New Release!An ode to the orange groves of Southern California. The Inland Empire Old-Grove orange has been selected for Slow Food's Ark of Taste (see here for Ark info), these are from Bernard's Ranch, one of the few remaining original groves of Washington navel oranges in Redlands, the epicenter of the citrus industry in California in the late 19th and early 20th centuries.The small fine textured fruit with aromatic peel, is combined with Sonoma County orange blossom honey, and orange flower water. An orchard in your mouth. Versatile with cheese, duck or breakfast.
Blood Orange Marmalade with Gentian Bitters New Release! Very Limited Supply
A sunrise colored marmalade created from Bernards Ranch fruit. Hand cut peel and the oranges' juice are combined with cane sugar and lemon juice for a not-too-sweet preserve with intense whole fruit flavor. A nip of Gentian bitters provides subtle floral and herbal accents.
Yuzu Marmalade Sold Out!
A rare and aromatic Japanese citrus grown in my garden. Bright flavors, a bit like a Mandarin with herb and pomelo notes, and golden colored. Lovely with Asian inspired desserts or for a special breakfast
Salty Yuzu Kosho Marmalade Sold Out!
Inspired by Yuzu Kosho, a condiment made with yuzu zest, salt and chili, that is pounded in a mortar. This marmalade is finely cut and combined with fleur de sel (gathered on the Sonoma coast), red pepper flakes and Sichuan pepper. Remarkable with braised pork belly, grilled Sablefish or shellfish. Makes your mouth tingle with happiness!
