KATZ STRAWBERRY PRESERVES 16 oz. $17.00
"For my money, KATZ makes the best jams in the country." Corby Kummer, The Atlantic
KATZ Strawberry Preserves
The sun has come out in Northern California so we quickly turned to our local trusted strawberry farmers for some of their amazing Albion Strawberries - our variety of choice. For the first few months of spring they will use only the groundwater gathered from the winter and spring rains and no added irrigation to grow these berries. This allows the berries to be extra firm and sweet!
When we prepare and cook these for preserves, the results are incredibly full-flavored and intensely rich preserves. Their deep, abundant taste defines our KATZ Strawberry Preserves, and as always they are made with only a small amount of sugar and fresh lemon juice and never any added pectin.
SERVING SUGGESTIONS: KATZ Strawberry Preserves are ready to adorn your morning whole wheat toast, yogurt or how about breaking out a jar for a special brunch of blintzes, KATZ Farm French Toast or KATZ Buckwheat & Honey Pancakes.
Our preserves are made the old-fashioned way...we do not use any preservatives, period! Please enjoy every spoonful of our fresh fruit preserves, and refrigerate after opening.
Making our fresh fruit preserves in the artisanal manner for the past 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!"