KATZ APRICOT PRESERVES - Organic 16 oz. $17.00
"For my money, KATZ makes the best jams in the country." Corby Kummer, The Atlantic
Thank you for your quick response...we really are sold out until next summer! The Blenheim Apricot crop has a very short window for harvesting and then for us to cut them up, cook, and make them into preserves...we make as many as we can during this limited time frame.
We are thrilled to have added Emma and Katie’s Cloverleaf Farm, near UC Davis, to our cherished line up of small farmers who grow fruits for our KATZ Preserves. These two hard working and resourceful women are farming 5 acres of stone fruit crops utilizing well over a dozen varieties and doing so as a certified organic operation.
Finding an organic source of Blenheim Apricots, an amazingly tasty variety that is now recognized on the Slow Food Ark of Taste as they disappear from the landscape, is a boon for us and we are pleased to be able to offer them again this year. These make a preserves that is velvety in texture with a bit of “melting” in the mouth quality...they are rich, elegant and tasty!
Our preserves are made the old-fashioned way, and we do not use pectin! Please enjoy every spoonful of our fresh fruit preserves, and refrigerate after opening.
Note: Apricot is not included in the case discount.
Making our fresh fruit preserves in the artisanal manner for 25+ years has been a true labor of love. Each new season brings the anticipation of visiting our farmer friends to see them once again and share in the bounty of their well-tended orchards and fields.
In our Napa kitchen, each batch of fruit is skillfully cut or sorted by hand, simmered in small, open kettles, using the smallest amount of sugar and fresh lemon juice needed to set (no pectin, no preservatives). Each "pot of jam" brings you 16 delectable ounces. . .a pound of preserved fruit in each jar hand wrapped in our proprietary Branches paper!
Articles in The Atlantic, Saveur, Gourmet, Fine Cooking, and The New York Times have inspired us to increase our production. Yet, with the small window Mother Nature provides for many of the varieties we use, we like to say around here, "when they’re gone...they’re gone!"