Casablanca Market Preserved Lemons from Morocco
Casablanca Market's preserved lemons have a bright, balanced flavor and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Marchesi di San Giuliano Orange Slices in Syrup
Marchesi di San Giuliano Orange Slices in Syrup
We can't get enough of the warm, vibrant flavor of these orange slices in syrup, which our food editor, Matt Card, liken to deconstructed marmalade. To make them, organic blood oranges are hand-picked from the producer's own orchards, sliced finely with the rind still on, then briefly blanched to remove some of their bitterness and carefully layered in jars. The orange slices are covered with a reduction of orange juice, sugar and a touch of brandy—no pectin or artificial sweeteners—which contributes a vanilla-like roundness as well as sugary depth and richness. In addition to their rich flavor, we love the amazing texture of these orange slices, with a wonderful contrast between the silky pulp and surprisingly tender rind, which can be cut through with a fork.
Yakami Orchard Yuzu Marmalade
Juicy, flavorful and wonderfully textured Yakami Orchards Yuzu Marmalade is made with fresh, local yuzu from a collective of family farms in Japan’s Miyazaki prefecture. Balanced out with honey and sugar, this yuzu marmalade is bright, tart and warmly sweet with every bite. Just by opening a jar of Yakami Orchards’ product, you’ll be able to smell the bright and subtly floral aroma of yuzu. We love the plentiful chunks of yuzu rind, which are thinly sliced and add texture without making the marmalade clumpy. The yuzu pieces contribute a pop of piney bitterness that is a pleasant counterbalance for the overall sweet spread.
Yakami Orchard Ginger Marmalade
These well-rounded preserves from Japan have a fresh, bright character, with ginger's sharp bite balanced by the rich honey used to make them. The strips of fresh ginger in the marmalade are ribbon-thin and tender, adding bursts of piquant spice and texture without being overwhelming.
Wood's Cider Mill Pure Cider Jelly
With its rich concentrated apple cider taste and distinct but balanced tartness, this jelly is heads above typical apple jellies. Plus, it contains no sweeteners or preservatives. Wood’s Cider Mill in Weathersfield, Vermont, has been producing its small-batch cider in its 19th century cider press since 1882. The apples are ground and pressed through the screw-press, after which the cider is reduced in a wood-fired, stainless steel evaporator until it is a thick spreadable jam. The cider from 30 to 50 apples is concentrated into every resulting pound of cider jelly, which is a touch sour, sweet and mildly tannic, with notes of caramel and cinnamon.
Mymouné Apricot Preserves
Mymouné Mulberry Preserves
This may be my favorite jam in the world, other than my favorite Sicilian Orange Marmalade. It is astonishingly refreshing and intriguing, with a flavor that balances sweetness and wild blueberry with wild herbs. It tastes undomesticated, as if it had been made in the far hills of some undiscovered country or something offered at the table in a Greek myth. It is great as a spread for pancakes (I love my own maple syrup but mulberry jam on pancakes is one of life’s rare treats), on toast, or on a fresh, hot corn muffin. Just delightful!
Mymouné Sundried Fig Preserves
This dense, intensely flavored Lebanese Sundried Fig Jam is perfectly balanced and only moderately sweet. It consists of 75% fruit, so you can taste all the richness of the figs. We like how the decadent, warm sweetness is accented and made more interesting by subtle savory notes from aniseed, while the sesame seeds in the jam enhance the figs' natural texture. This thick, decadent fig jam also has chunks of fruit for a more satisfying bite. Spread it with butter or ricotta on toast or in a sandwich. You can also feature it on a cheese tray, paired with creamy goat cheese, or even add a little to a meat stew to balance heavier flavors. Or smear a little between layers of carrot cake along with cardamom-scented cream cheese frosting.
Le Bon Magot Sour Cherry Pomegranate Conserve
Cozy, complex and ideal for the holidays, this Persian-style jam boasts bursts of rich red fruit flavor brightened by juicy whole sour cherries. Notes of decadent cocoa play up the pomegranate’s slight bitterness, while delicate orange blossom mingles harmoniously with the succulent cherries—which are dried and then rehydrated, packing a more concentrated flavor. We also love the use of mahlab—an aromatic spice made from the seed kernels of cherries—in this conserve, yielding a nutty, pleasantly bitter taste reminiscent of marzipan. Compared to your standard sour cherry jam, this spread offers many more layers of fruit flavor and nuance, with an extra-tangy kick brought by the pomegranate. We won’t judge if you just savor a spoonful straight from the jar, but this conserve has limitless potential to elevate all manner of dishes.
Le Bon Magot Spiced Raisin Marmalata
Le Bon Magot's raisin preserves are a careful balance of sweet and savory, featuring a woody, earthy aroma and dried-fruit depth punctuated by bright bursts of flavor when you bite into the raisins. This marmalata is flavored with an elegant version of ras el hanout, the classic North African spice blend made with cardamom, cumin and cinnamon. The producer uses dried rose petals for added complexity, while smoked cinnamon and a touch of chili impart a lingering warmth.
Le Bon Magot Lemon-Sultana Marmalata
Inspired by the flavors of the Silk Road, Le Bon Magot's small-batch artisanal marmalades have an astounding depth of flavor. These bright, well-rounded preserves have a strong, floral saffron flavor up front, without an overwhelming aroma; earthy anise notes of caraway and rich honey round out the marmalata, giving it complexity and balance. The sweet-tart quality of the sultanas—a type of golden raisin—is reinforced by verjus, an acidic juice pressed from unripe grapes, while thin ribbons of lemon zest add layers of tart, bright flavor.
