i use the fruit of southeast michigan to cook rustic jam. i utilize the natural flavor of the fruit, and occasionally add other ingredients to compliment or highlight its flavor. you can expect to find pieces of whole fruit in my jam.
a cheese maker once told me “a cheese maker’s job is to start with great milk and try to f’ it up as little as possible.” i believe the same applies to the fruit in jam.
michigan has an amazing variety of fruits and veg that start in early spring and run late into the autumn. i do my best to take advantage of the fruit in its prime.
hope you enjoy!
-eric