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We (all of us jammers) have been making jams and chutneys since 1981.

It all happens in a 1850s farmhouse in Columbia County in New York State. Our county is part of the Hudson Valley and we are only a mile up the road from the river.We buy all of our fruit locally or regionally because we are part of the Greenmarket in New York City. The Greenmarket was started 30 years ago to ensure that small, regional farmers could stay in the business and city people would have fresh, locally grown food to buy. Barry Benepe and Bob Lewis, founders of the Greenmarket, were very forward thinking men. They must have met a lot of resistance at that time since there were not many foodies around. Come visit us at the Greenmarket at Union Square on Friday or Saturday, year round. There are 60 Greenmarkets around New York City and the boroughs.

We started with Strawberry Jam and have developed over 90 flavors.  The reason for so many varieties of two fold: first, I could not imagine making so much strawberry jam!  How frustrating!  It seldom set and we would never have anything to sell.  And what a bore! Second, there are so many fruits grown in this region, I could not over look even the tiniest; the elderberry. We have tried lots of combinations over the years and are always willing to try new ones. Cherrycot and Raspyboyberry are two of my current favorite innovations. But the best and most popular is Strawberry-Rhubarb Jam. A winner for all seasons! The chutneys came into existence because I needed something to teach people about. In my research on jams, I kept running into chutneys. Being from the Mid-West originally, tartar sauce was pretty exotic to me. Chutney seemed interesting and what a great use of fruit and spices. My husband, Charlie, and I developed the Blazing Tomato Chutney. It has developed from Ketsup. In very Early America, at the end of the growing season, Ketsup was made from the tomatoes and apple, just as chowchow was made from vegetables at the end of the season. Ketsup even goes back farther to India and China. Enough of that history; lets get down to eating!

Blazing Tomato Chutney goes with breakfast, lunch, dinner, and all the in between times too. (See the recipe page). The Hot Plum Chutney recipe came from a friend of a friend and it just worked from day one. But Rhubarb Chutney took many years and it was a hard time to find the best recipe. But now we have two! Rhubarb Chutney is medium hot and the other, Ragin Rhubarb Chutney is VERY hot with habaƄeros. Golden Pear Chutney took some time too, but it really works!

Years ago, it seems like eons, the Greenmarket made a concession with the jam makers.  There were 5 or 6 of us jam makers and we argued to make marmalade because they were a part of the whole table of assortment of jams.  So it has probably been 20 years that we have made marmalades; some years better than others.  Weve had many soupy batches, but for the last few years, Christine and Linda have been cajoling that citrus into a proper set.

The pickle part of our line happened a little at a time.  First if was Hot Pepper Jelly, then Dilly Beans, then Mighty Hot Pepper Jelly, then Bread and Butter Pickles.  We wanted old time things and then my dad suggested Corn Relish.  Then Gourmet Magazine had a Garlic Rosemary Jelly and that led to Garlic Jelly and on and on!