Jam Of The Month


Change happens fast! Weren’t the temps still in the 80s just days ago? Weren’t the leaves still green? Weren’t we young?
Well, that’s another story…


These beauties were on our backyard tree last month. We’ve learned to pick them early, lest the neighborhood bear smell them and come for dessert.

Plum Cardamom Jam never ceases to satisfy when called upon for warmth and comfort. Deeply flavorful plums and warming cardamom are like a hat and mittens. Just the combination you need to take off the chill, relax, and be happy. 

Whether you’re longing for something savory or something sweet, Plum Cardamom is your jam. Bake muffins (or coffeecake) with Plum Cardamom Jam. Top meat, fish, or vegetables with Plum Cardamom Basting Sauce (recipe below). Use warmed jam on ice cream or waffles, or in crepes with a soft, earthy cheese. 


Serving Suggestions: Top warm, ricotta-filled crepes with crushed pistachios and Plum Cardamom jam; terrific on ice cream

Cheese Pairing: Mild, smooth cheeses such as Camembert, Monterey Jack, and Muenster

Wine Pairing: Beaujolais, Merlot


Plum Cardamom Basting Sauce

Saute minced garlic and onion in oil until they are soft but not browned. Add an 8 ounce jar of Duluth Preserving Company Plum Cardamom Jam and 1/4 cup white wine. Stir well to combine with onion and garlic. Add pepper, paprika, cardamom, or other spice to taste. Cook over low to medium heat to reduce.