Specialty Food Magazine

SUMMER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Oregon Growers & Shippers is a popular pick. "Fine liqueur has less alcohol content than any good extract and more quality flavor," notes Butcher's Bunches' Liz Kennard Butcher, who uses amaretto, rum, and Limoncello among her ingredients. Sutter Buttes makes a peach bourbon jam; Doves & Figs offers Southern Comfort–infused Peachy Keen; and Stonewall Kitchen offers mimosa and peach bell- ini jams. Recently, Sonoma Syrup Co. expanded its CheeseDrizzler line of fruit preserves with varieties featuring Sonoma-made wines. The breakfast association makes coffee and tea almost an obvi- ous inspiration for jam f lavors. The Republic of Tea has produced Ginger Peach Tea Jam since 1996, Robert Rothschild Farm makes a Blackberry Tea and Sage fruit spread, and Viola's Gourmet Goodies offers Mocha Loca coffee jelly. Cross-Merchandising and New Usage Suggestions To spur sales, retailers rely on cross-merchandising jams and pre- serves. At Dorothy Lane Market, demos feature preserves with new breads and butter, while PCC Natural Markets pairs jams with organic breads and nut butters in ads and on end-caps. Sahadi's displays fig preserves with cheese and crackers to inspire home- entertaining platters. "We like to demo jams and preserves," Sahadi explains. "Enjoying a sample is often the best way to get someone interested in a product they might not have tried before. It's also a good way to cross-merchandise, pairing it with cheeses or crackers. More pre- serves are being marketed in cheese departments these days." Formaggio Kitchen has found that shoppers are responsive to unique combinations, such as lemon marmalade with goat cheese. The grocer also serves preserves—especially savory varieties—with charcuterie. Similarly, several brands share recipes to show that their products can be used beyond toast, including for cocktails, vinaigrettes, meat glazes, sandwich toppings, and cheese plates. For instance, Bonnie's Jams features recipes on its website, from home- made Pop Tarts to a jam-filled crostata, while Blake Hill Preserves suggests pairings for its jams and marmalades, such as its Orange & Ten Year Single Malt Whisky Marmalade brushed atop roast duck. "We did an entire tasting about elevating jam to the dinner menu," says Zingerman's Marshall. "We always think of jam as something that goes on toast, with peanut butter or maybe mixed in with yogurt. But a nice sour cherry preserve paired with duck leg confit is simply amazing." To further entice customers, Sahadi's offers up background information. "We try to post articles or literature a vendor makes available, stories about the company or jam-making process," Sahadi says. "People love to read that type of stuff." Buttes Maple Apple with Vanilla Bean), and spices and ginger (Blackberry Patch Hot Cinnamon Peach Preserves, Aloha From Oregon Plum Ginger Thai Pepper Jelly). Herbs are another popular addition, likely inspired by classic mint jelly. Sallie's Greatest has a full line, including Blackberry Spice with Sage and Blueberry Lemon with Thyme. Doves & Figs produces Blushing Tart (with cranberry, Meyer lemon, and rosemary), while Robert Rothschild Farm offers Strawberry Lime Basil Fruit Spread. Unabashedly savory preserves featuring vegetables have also become popular. Sutter Buttes and Aloha From Oregon even call their jams sweet and savory. Pepper jams and jellies, in particular, are a major subcategory. Pepperlane Products, PRiMo Specialty Foods, and Aloha From Oregon have entire lines based on hot pep- pers; Blake Hill Preserves is in the process of developing one. "Red Bell Pepper and Ancho Chile Jam from Earth & Vine Provisions and Stonewall Kitchen Roasted Garlic and Onion Jam have done really well for us," says Mayne of Dorothy Lane Market. Other savory ingredients in use include garlic, onions, horserad- ish, and bacon—such as in Skillet Street Foods' successful Bacon Jam. Bonnie's is working on tomato and pumpkin spreads, while Butcher's Bunches is developing a vegetable-based line. Alcohol, Coffee, and Tea. "The biggest trend I have seen is alcohol-based or -infused preserves, such as beer jelly," says Hallman. At PCC Natural Markets, Cherry Zinfandel Jam from Dina Cheney is the "Taste Test" columnist for Every Day with Rachael Ray, plus the author of several cookbooks, including the new Year-Round Slow Cooker and the forthcoming Meatless All Day. category spotlight (continued from p. 112) Clockwise from top: Blackberry Patch blackberry jam; Sallie's Greatest strawberry basil jam; Fiordifrutta black currant spread SUMMER 2014 205 categorySpotlight_Jams.indd 205 6/6/14 3:57 PM

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