Specialty and gourmet jams are thicker than jellies and more likely to have small pieces of fruit like marmalades do. Mostly consisting of fruit and sugar, they seem more jelly-like and less like marmalade. All of the jams we have for sale do well on toast or in pastry.

You have a knack for writing and should consider writing books, and or team up with David Leibovitz (old pastry chef at Chez Panisse…who now lives in Paris)….he has a wonderful news letter also.  I always take my time reading both of your newsletter ( yours and his)  as there is so much care put into them.