J
ams, jellies, and spreads of all consistencies and sizes make their way
onto store shelves to ultimately end up slathered on toast or a warm
muffin, or as an accompaniment to a cheeseboard, and go well beyond the
standard berry and nut varieties. Products draw flavors from a variety of
fruits and herbs, from elderberries and plums to figs and rhubarb
to thyme and ginger. Childhood flavor mash-ups and sea-
sonal favorites satisfy consumers from the novice to
the pickiest of jam connoisseurs. Here are some of
the newest and most remarkable jams, jellies, and
spreads available now.
BY SARA KAY
Jams, Jellies, and Spreads
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI
product roundup
WINTER 2017 105
