Jam is the oldest form of fruit preserve, originating in ancient times when civilizations like the Egyptians, Greeks, and Romans used honey to preserve fruits.

This simple method of cooking fruit including the pulp with a sweetener allowed for long-term storage of seasonal produce.

The advent of sugar during the Middle Ages refined the process, making jam more accessible.

Jelly, which involves straining fruit to create a clear, smooth preserve, came later. Its development required an understanding of pectin and more advanced techniques, likely emerging in Europe during the Middle Ages as a delicacy for the aristocrats.

Marmalade, the youngest of the three, has its roots in the Iberian Peninsula, where the Portuguese word marmelada was a jam made with quince paste. Over time, marmalade evolved to feature citrus fruits, becoming widely associated with Seville oranges in Scotland and England during the 16th and 17th centuries.

The invention of airtight jars by Nicolas Appert in the early 19th century revolutionized the preservation of all three types, allowing them to be stored longer and transported more easily, which contributed to their widespread popularity across the globe.

In England, "jam" refers to preserves made with whole or crushed fruit cooked with sugar, while "jelly" is reserved for clear fruit spreads made from strained juice. "Marmalade" in England specifically denotes citrus-based preserves, typically containing pieces of peel, with Seville orange marmalade being a national favorite.

In France, "confiture" is the general term for jam-like preserves, regardless of texture, while "gelee" corresponds to jelly made from fruit juice. Historically, the French term "marmelade" referred to quince paste, but it now broadly includes citrus preserves, aligning more closely with the English usage.

In the United States, "jam" and "jelly" share similar definitions to those in England, though "jelly" may sometimes encompass gelatin-based desserts, creating confusion. "Marmalade" in the U.S. is understood as a citrus preserve, but is less defined as it is in France or England.

"Ain't Gonna Give Nobody None Of My Jelly Roll"
- performed by Sidney Bechet by Clarence Williams and Spencer Williams

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Using pie dough from the store and your favorite jam(s) makes this simple and easy.

See the Easy Hand-Sized Jam Pies Recipe here!

This is one of my favorites!

Open this jar and you are greeted with a loose, bumpy surface of jam.

This look makes you want to skim the surface instead of taking a big dip with your spoon. As you skim the surface, you pick up bits and pieces and as you lift the spoon the jam trails on.

To the nose, you smell the wonderful combination of strawberry and rhubarb. This is one of our favorite combinations of fruit on the planet.

Be sure to tongue the stalactite that is hanging below the spoon as you bring what you know is going to be this amazing mouth-fill.

It is just as you dream about, but even better, way better!

To the tongue, there is the jelly, smooth and flavorful, that moves gently as you push it this way and that. The little bits of flesh, that only a strawberry can feel like, are a wonderful chew, which seems to enhance the flavor experience. Like a tactile reinforcement to your mouth.

It is delicious. It is sweet, it is fruity, it creates visions of a perfect croissant to your mind's eye. This jam is meant for flakey buttery pastry. And a large spoon!

Shop now for La Trinquelinette Strawberry Rhubarb Jam!

Even from a small distance when you first pop and draw the lid away, you smell the distinct raspberry jam waft your way. Raspberry jam really has a distinct scent. Certainly all raspberry jams have that familiar childhood PB&J sandwich thing going on.

To the eye, inside the jar you see the little bumps of raspberry drupelets and the sprinkling of white seeds.

The flavor is all raspberry. Sweetened with brown sugar, the sweetness is more pronounced with this jam than with other flavors.

Though a sandwich might not be what you woke up thinking about today, this jam might inspire you to get out the saltines and make mini PB&J's for lunch.

Some people love the little seeds from the raspberries and some do not. In this case there is no big machinery crushing the seeds here. They exist and are part of the charm of this amazing jam. A perfect balance between big commercial and limited edition jams.

Having one of each of the La Trinquelinette jams in your essential pantry is a stellar idea. They are all delicious and each has a personality of its own!

Shop now for La Trinquelinette Raspberry Jam!

I have really been enjoying making bacon and eggs with toast for the past couple of months. Nothing like comfort food in the morning these days.

The making of each element of the plate is simple, yet a challenge to make it just right. The best thing is that each part can be made differently every morning, in effect making a different experience with each bite!

The bacon can be soft and gentle or burned and crispy. The eggs can be right-side up, upside down, over easy, over hard or scrambled. And the toast can be lightly toasted, or crispy toasted and somewhere in between...buttered or not. In the end it is the toast and the jam you put on the bread that ties the whole morning together.

Toast can be hot, warm or cold, for me it is the jam on top. I have narrowed my selection down to fewer than 30 now, I am proud to say, and I have a new rule; only one jar open at a time...well maybe no more than three.

Today, I opened this Apricot Rhubarb jam and this is what I found inside.

From the outside you see color, a bit of rhubarb-green and little bits of apricot streaks.

Open it up and it's not a smooth surface on top, instead it is glossy with bits and pieces sticking up. The spoon enters easily without any resistance.

To the nose, you don't get much smell. To the mouth, it's smooth. Even though everything looks like it might be a speed-bump it is, in fact, a gently smooth and the lumps disappear with just a whisper.

The flavor is apricot and rhubarb together in glorious harmony. It is quite delicious and definitely sweet.

Spoonful after spoonful is a reward. Not just for toast, this jam goes well with pastries of all kinds and in the other things you make. If you like sweet mixes be sure to keep the lid nearby or you might end up spooning and eating half the jar before you know it, like I did.

Shop now for La Trinquelinette Apricot Rhubarb Jam!

From the crunch of the little seeds to the expected stickiness this is perfect. And it is all encapsulated in this fig jam.

Inside this jar you get the texture and taste of a fig, but in a spreadable, smoothable jam. Wow! What could be better?

For the nose, there's not much to smell, to the mouth, there is joy filled with this intense richness of coffee, sweetness of fruit and an explosion of freshness.

See the La Trinquelinette Fig Jam here!

I love pureed soups. Easy to make, uncomplicated, and when food is so simple, if the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth sipping every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies.

Start with the very best split peas and don't forget the mustard powder!

See the Split Pea and Ham Soup Recipe here!

PNW growers treat their soil and crops with tender, loving care and you can taste the results in these vibrant, green peas. They simply burst with flavor.

One of the earliest documented recipes for pea soup comes from Apicius, a collection of Roman cookery recipes written in the 5th century CE, titled De Re Coquinaria. This book contains recipes for many dishes including those made with peas.

Shop now for Palouse Prairie Green Split Peas here!

Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine, too.

See the easy Pappardelle with Peas & Wild Mushrooms Recipe here!

Marilungo Campofilone Pappardelle Egg Pasta is a type of Italian pasta known for its delicate and thin texture. It is named after the town of Campofilone in the Marche region of Italy, where it originated. This pasta is made using a traditional recipe that dates back several centuries.

The main characteristic of Marilungo Campofilone Pappardelle Egg Pasta is the high proportion of eggs used in its preparation. The dough is typically made by combining durum wheat flour with a large number of egg yolks, resulting in a rich and golden pasta. The high egg content gives the pasta a unique flavor and a delicate, almost transparent appearance.

The pasta is rolled out extremely thin, and the dough is then cut into wide, ribbon-like strips, similar to the shape of fettuccine or tagliatelle. The width of the pappardelle can vary, but it is generally wider than other egg-based pasta varieties. The thinness of the pasta allows it to cook quickly, typically requiring just a few minutes in boiling water.

Marilungo Campofilone Pappardelle Egg Pasta is often served with rich and hearty sauces, such as meat ragu, mushroom sauce, or creamy seafood sauces. The delicate texture of the pasta allows it to absorb the flavors of the sauce while retaining its own unique taste.

This type of pasta has gained popularity outside of Italy due to its high-quality ingredients and traditional preparation methods. It is often considered a gourmet pasta and is prized for its artisanal production.

Shop now for Marilungo Campofilone Pappardelle Egg Pasta!

This curry powder is a spice blend commonly used in Asian cuisines, particularly in dishes that feature curries. Unlike traditional Indian curry powder, which is characterized by a rich, aromatic blend of spices like cumin, coriander, turmeric, and fenugreek, oriental curry powder has its own unique flavor profile.

While the specific ingredients and ratios can vary, "oriental" curry powder typically includes a combination of spices that might include turmeric, coriander, cumin, ginger, cinnamon, cardamom, cloves, fennel seeds, nutmeg, and chili powder. The proportions and additional spices used can vary depending on the specific regional or personal preferences.

The flavor of this Asian curry powder tends to be milder and less complex compared to Indian curry powders. It often has a balance of savory, aromatic, and slightly sweet notes, with less emphasis on the heat. Asian curry powder is known for its versatility and ability to add depth of flavor to various dishes.

In Asian cuisine, curry powder is commonly used in a variety of dishes such as curries (both meat and vegetable-based), stir-fries, soups, stews, marinades, and even as a seasoning for snacks. It can be used as a dry rub for meats or combined with coconut milk, broth, or other liquids to create flavorful sauces and gravies.

Shop now for S&B Oriental Curry Powder!

Ventresca is from the Italian word for belly, "ventre". Ventresca tuna is considered to be the best canned tuna you can find, and this can does not disappoint!

This tuna is soft, supple, delicious, crazy good, gentle, flavorful, and amazing! Did I say crazy good?

You can sink a plastic fork into it with ease, break off a little piece for a quick taste, and the flavor is delicious.

Tuna like this is meant to be eaten straight up—no need for condiments, a slice of bread, or a cracker even. A simple utensil like a fork or spoon is all you need, really.

With just a touch of salt in its own natural juices, this tuna is true pleasure.

It is perfect to have on hand for that little hit of protein that you need in the morning, noon, and night. Pop a can in your pocket, in your purse, or in your backpack.

This tuna from Lummi Island is amazing without any added oil! This tuna is perfection! Gosh darn great!

Shop now for Lummi Island Wild Ventresca Tuna!

So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan, toss to coat, and crumble the tuna on top. Perfect when it's just you and a good book, or at a table for two.

See the Pasta Tuna Capers Recipe here!

Traditional Italian rigatoni pasta - large tube pasta - drawn through bronze, so that the surface is rough, and ready to take whatever sauce or stuffing you give it. Just like when you were a kid, but better. Made only with locally grown, certified Italian Durum wheat.

Shop now for Sgambaro Rigatoni Pasta!

Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar!

See the Feuilletine Flakes Hazelnut Creme Cookie Recipe here!