The artisanal preserves trend shows no sign of cooling down. And why would it – the possible combinations of ingredients are virtually infinite and infinitely delicious. We've found three of the tastiest.
Le Meadow's Pantry: Dandelion Confit
Holistic nutritionist Geneviève Blanchet makes more than 30 types of preserves, all small-batch and made by hand. The Quebec native, who now lives in Vancouver, uses mostly local fruit, cane sugar and honey. Each jar of her dandelion jelly is crafted with 365 flowers – one for each sunrise of the year – all foraged from B.C.'s unspoiled Pemberton Valley. The taste is sweet and pretty well indescribable; we suspect it tastes like, well, dandelions. Kind of herbal, a little floral; nice. Try it with crisps, hard cheeses and cured ham. $10/250 ml from lemeadowspantry.com.
The Jam Stand: Not Just Peachy Sriracha Jam
Jam-makers and besties Jessica Quon and Sabrina Valle started playing with fruit, sugar and a few interesting ingredients in a Brooklyn apartment kitchen. The Jam Stand's Not Just Peachy Sriracha Jam is peachy indeed, with a nice back-of-the-throat heat – but not too hot – so it's great with creamy cheeses, savoury tarts and meats. We suspect it's bound to become an instant classic with Southern fried chicken and waffles. $10 (U.S.)/227 g (8 oz) from thej.am.
Hey Boo Jams: Coconut
Coconut Jam is also known as: srikaya, kaya, serikaya, matamis sa bao, matamis na bao, kalamay-hati or coconut custard. A staple throughout Thailand, the Philippines, Malaysia and Singapore, this slow-cooked, creamy, sweet and delicious concoction of egg yolks, coconut milk and sugar is as indispensable in Southeast Asia as dulce de leche is in the Americas; and it's something that San Francisco-based Hey Boo Jams founder, Cristina Widjaja, grew up on in Indonesia. We think a plain doughnut or churros is a more worthy canvas for this than good old toast. $12 (U.S.)/227 g (8 oz) from heyboojams.com.