“We’re very much driven by what comes from the farms.” Sam Rogers, who buys the fruit for the Gjelina Group, says she buys the plums used in the Gjusta jam based on what’s plentiful that week, providing Pickup with a steady supply of Santa Rosa and Black Splendor plums to work with in the summer. “If we feel the fruit is correct or ripe for jam, then we just go for it,” says Gjusta chef Nicky Pickup. And if he’s out of the Honey nectarine at the market, try the apricot.Īvailable at local farmers markets and via the website, (818) 235-2332, Plum jam from Gjusta Mieczkowski suggests putting the jam on toast with butter, or on ice cream or a cheese platter. It’s floral and sweet, with the nectarine shining through. The jam is thick - even more so if you store it in the fridge - like a cross between a jam and a jelly. This year’s remaining jars are from last year’s crop, but Mieczkowski is in talks with the farm to see if there are enough to make more. The honey in the name is for the Honey nectarine variety he uses from K&K Ranch in the Central Valley. “We’re all vegan and everything we make is vegan,” he said. Rondo Mieczkowski says he almost didn’t make his Honey nectarine jam because he was worried people would think he used honey. Honey nectarine jam from Coldwater Canyon Provisions Kahn suggests toasting a piece of sourdough country bread and topping it with sliced avocado, salt and a smear of the spread on top, or using it on a sandwich with turkey, brie and arugula, on a charcuterie board or on top of yogurt.Īvailable at Destroyer, 3578 Hayden Ave., Culver City, (310) 360-3860, destroyer.la The texture is similar to a chile paste with nice chunky pieces of cherries throughout and it has a sharp vinegar tang (peach vinegar is one of the ingredients). Jordan Kahn uses both Montmorency and Schattenmorelle cherries from farms in both California and Michigan to make his sour cherry spread. Sour cherry spread from Destroyer restaurant If all this talk of jam has you scrambling for a spoon and a jar, here are some of the best stone fruit varieties you can buy in the Los Angeles area from restaurants, farmers markets or directly from the makers online. This story is a component of the feature “ Seasons of Preserves: Stone Fruit,” which is part of a four-part series on preserving fruit at home called “ L.A.
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