This Pumpkin Maple Butter is the perfect, understated addition to your autumn pantry. Made with pumpkins, Vermont maple syrup, apple cider vinegar and spices, the resulting butter is creamy and smooth—and refreshingly restrained compared to most pumpkin spice products. With its soft, silky texture and delicate spice, the pumpkin butter is perfect for stirring into oatmeal or porridge, fall soups like butternut squash, and holiday desserts (we also love it right out of the jar). This jam is nut-free and gluten-free.

Part of the best line of jams we’ve tasted—and recognized with a Good Food Award—this Raspberry with Wild Bergamot Jam comes from Blake Hill’s botanical “farm and forage” collection. Bergamot, a Mediterranean citrus grown at their Vermont farm, adds a peppery, floral note to bright, perfectly tart raspberries. And the texture from pectin is brilliant—the jam flows off the spoon and isn’t over-gelled. All of Blake Hill’s preserves are perfectly balanced between sweet and tart and have a plush, silky texture. The jam works beautifully in sweet applications, added to a linzer torte cookie or layered into coffee cake batter. We like it with savory dishes as well, like game meats—try it in a sauce for duck, or simply serve the jam alongside. This jam is nut-free and gluten-free.

So much fresher than other tomato jams, Blake Hill’s uses fresh organic tomatoes from neighboring Honey Field Farm in Vermont. They simmer a mix of cherry and heirloom varieties with a custom blend of Italian herbs until the flavor is jammy and concentrated. The jam has a savory-sweet flavor with pleasantly strong rosemary notes, which lends itself to applications beyond toast. It’s at home in sauces—we love it as an alternative to ketchup or tomato sauce, or as a glaze for roasted lamb. And the jam pairs beautifully with cheddar and Manchego. In addition to their inventive flavors, all of Blake Hill’s preserves are perfectly balanced between sweet and tart and have a plush, silky texture. This jam is nut-free and gluten-free.

This Strawberry with Wild Rose Jam from Blake Hill’s “farm and forage” botanical collection combines the edible flowers that grow in the farm’s meadows with sweet, early summer strawberries. Blake Hill gets the balance of floral and fruit just right—local wild Jacobite roses add a hint of subtle aroma to the strawberry jam, without overpowering it with perfumey flavor. And the texture from pectin is brilliant, too—the jam flows off the spoon and isn’t over-gelled. In addition to their inventive flavors, all of Blake Hill’s preserves are perfectly balanced between sweet and tart and have a plush, silky texture. This jam is nut-free and gluten-free.

Part of the best line of jams we’ve tasted—this balanced and sophisticated Wild Blueberry with Lavender Jam from Blake Hill Preserves is part of the “farm and forage” botanical collection. The fragrance of the house-made lavender syrup hits the nose first, but upon tasting, the floral flavor is actually quite subtle and mellow—the tart Vermont blueberries shine here. And the texture from pectin is brilliant, too—the jam flows off the spoon and isn’t over-gelled. All of Blake Hill’s preserves are perfectly balanced between sweet and tart and have a plush, silky texture. This jam is nut-free and gluten-free.

A Good Food Award Winner, this savory and rich Plum Fennel Chutney from Blake Hill adds a new twist on a pantry staple. Succulent plums, apples and raisins are simmered with a custom ras el hanout-inspired blend of spices. The savory-sweet flavor lends itself to applications beyond toast: It’s at home in sauces and stir-fries and pairs beautifully with cheddar, Manchego and roasted meat, like duck breast (and it’s perfect for the holidays). In addition to their inventive flavors, all of Blake Hill’s preserves are perfectly balanced between sweet and tart and have a plush, silky texture. This chutney is nut-free and gluten-free.

A Good Food Award Winner, this spiced Cranberry Orange Chutney from Blake Hill adds a sweet and tart twist on a pantry staple. Ripe cranberries, oranges and raisins are simmered with a balanced blend of spices like cinnamon and clove for a luscious and silky spreadable texture that isn’t too stiff or jelly-like. The sweet-tart flavor lends itself to applications beyond toast: It’s at home on the Thanksgiving table, added to a cheese plate, paired with a roast or accompanying a festive dessert. This chutney is nut-free and gluten-free.

Featuring some of the best jams we’ve tasted—and recognized with Good Food Awards—this berry trio comes from Blake Hill’s botanical “farm and forage” collection, which combines edible wildflowers with seasonal farm-fresh fruit. All of Blake Hill’s preserves are perfectly balanced between sweet and tart and have a plush, silky texture. This collection includes our three favorite flavors; all are nut-free and gluten-free.

Blake Hill Raspberry with Wild Bergamot Jam Bergamot, a Mediterranean citrus grown at their Vermont farm, adds a peppery, floral note to bright, perfectly tart raspberries. The jam works beautifully in sweet applications, added to a linzer torte cookie or layered into coffee cake batter. We like it with savory dishes as well, like game meats—try it in a sauce for duck, or simply serve the jam alongside.

Blake Hill Wild Blueberry with Lavender Jam A classic combination, the fragrance of the house-made lavender syrup hits the nose first, but upon tasting, the floral flavor is actually quite subtle and mellow—the tart Vermont blueberries shine here. And the texture from pectin is brilliant, too—the jam flows off the spoon and isn’t overly gelatinous.

Blake Hill Strawberry with Wild Rose Jam Blake Hill gets the balance of floral and fruit just right here—local wild Jacobite roses add a hint of subtle aroma to the sweet, early-summer strawberries, without overpowering it with perfumy flavor.