I just got my shipment of small-batch Stuck-Up Jams, which are AWESOME and made by my chef cousin, Klee. There are just a few jars left on Etsy, which would make great hostess gifts for the holidays. My very favorite is the tart Santa Rosa Red Plum jam, which I like to spread on whole grain toast with butter and a sprinkling of salt.
For apricot jam lovers, the Apricot Clove is divine. Tonight I’m riffing off an old technique that my butcher taught me when I lived in Paris in my early 20s. I used to mix marmalade with a dollop of spicy dijon mustard, and spread over a small roasting chicken. I’m thinking the apricot clove will be a delicious stand-in for the marmalade. Chef Klee says he also uses the tart plum jam for a glaze on duck or pork, which sounds like a perfect plan for dinner tomorrow night.
