Did you think this was a blog?
Good Lord honey, you are in the wrong place!
These are my running notes about making jam; the varieties of fruit we use, the backyard farmers I've met, and the markets where we sell.
Enjoy!
About Kensington Marmalade Company
On a tour of rural English jam and cheese companies, Alexandra Eisler, a trade advisor for the British government, discovered her calling in a large copper kettle.
“A jam maker in Devon quipped that the strawberries and I had flown in from California on the same jet. And I was taking a sample of that very strawberry jam to a retailer back in San Francisco. “
The scent of strawberries gently bubbling away in a bath of sugar and lemon intoxicated Eisler, who knew the best jam comes from organic fruit, preserved at the peak of ripeness.
An idea took hold.
Why not transplant old fashioned methods back to California and use fruit from the backyard?
Neighbors called with offers of Meyer lemons, Bearss limes, and Rangpur limes, all grown organically, and often within 100 yards of the company office.
“I’m shortening the journey from field to table, “ said Eisler, “while retaining the artisnal tradition of small-batch jam making, using local citrus and berries.”
Kensington Marmalade Company, founded in 2003 by Alexandra and Tim Eisler, uses fruit exclusively from California, often from . Made in small batches with old-fashioned methods, Kensington Marmalade Company marmalades and jams are available exclusively at the Kensington Farmers Market and by phone order on 510 524 5604.
