Friend in Cheeses

Jams for Cheeses

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In late 2009, after years of creating homemade condiments for various wine clubs and classes, and fielding hundreds of requests, Tabitha Stroup, of Friend in Cheeses, started to produce small batches of her jams and jellies under the moniker, "Tabitha’s Appropriate Jams." Broadsided by the immediate popularity and demand, that early incarnation grew quickly into Friend in Cheeses Jam Company. Using the best Santa Cruz has to offer, she creates the perfect partner for cheese with these jams. These jams are perfect to serve alongside a cheese platter, to spread on bread with a grilled cheese or panini, or to make an exceptional bread-and-butter pudding. 

Made in California

Forbidden Fruit Marmalade: When a classic marmalade collides with a Cali chef, you get a citrus explosion without the traditional bitter finish. Up to 6 types of locally grown winter citrus mingle with vanilla and a hint of chili to bring balance and joy to the palate.

Hot Cobb Jelly: In the tradition of the Victory garden where nothing went to waste this drought tolerant heirloom corn jelly with a nice hit of heat will tie together any snack, meal or nibble. Earthy sweetness from small local farms here on the Central Coast. A Drought Responsibility Project: All produce used is either dry farmed or low water consumption.

Lavender Plum Jelly: French plums and lavender – every batch of this jelly has its own jewel tone from nature’s amazing prism. The season is short and this jelly won’t last long. Why not save a lil’ summer for stormy nights? Pair with French toast, yoghurt, aged gouda.

Pinot Cherries: The medley of dried Montmorency cherries, black pepper, citrus and Pinot Noir makes for the quintessential pairing. There is not a meat, cheese or cocktail that this baby can't uplift. Perfect in Manhattans.

Pisco Pear Butter: In homage to my Grammy Emma Mae and my Peruvian brother in law Nello the Clash of cultures come together in one jar. French butter pears cooked for hours with fresh nutmeg, black pepper, candied ginger and vanilla until it is a thick reduced expression of everything a pear ever wanted to be ... then a good dose of Pisco the grappa of Peru to end this process with a fresh bright bite.

Prickly Purple Heart: We see the Central Coast bursting with these Native American cherubs waiting for us to create another DR product. Dry farmed and plentiful these bebes have a bit of tannins that beg (I mean plead) to be paired with the stinkiest of cheeses and driest of wines. Come join this Prickly Pear on a journey you will for sure savor. A Drought Responsibility Project: All produce used is either dry farmed or low water consumption.

Rosie's Hip Jelly: She is one hip girl. All the Vit C one could want from Mother nature's ceptors that arrive after the rose has faded. Joining the party, a blend of Roobios tea annis orange peel and cinnamon is a delicate nod to the past.

Salted Watermelon Jelly: A true jar of summer. Sitting on the back porch as a child with a creek chilled slab of watermelon and a shaker of salt at Grammys ranch is the inspiration to this shimmering pink jar that has the brightness of a summer day and just a hint of sea salt to bring us all on a journey of days past. True heirloom watermelons add a great diversity when pairs with well-aged cheddar gouda and parmesan. A Drought Responsibility Project: All produce used is either dry farmed or low water consumption.

Strawberry Tarragon Conserve: Fresh Central Coast Strawberries with a hint of tarragon. This combo is a sure fire smile generator.

Tart N' Spicy Tomato Jelly: The beautiful love apples in this jelly have one toe in the sweet pond and one toe in the savory. They are melded together with the heat of South America and the zip of a jellied Shrub. Sweet, tart, sour and salt. NOTE: this product is more TART than SPICE...definition of spice in this baby is complexity of flavors. A Drought Responsibility Project: All produce used is either dry farmed or low water consumption.

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