Seedless Blackberry and Rosemary Jam
Seedless Blackberry and Rosemary Jam
Seedless Blackberry and Rosemary Jam
Seedless Blackberry and Rosemary Jam
Seedless Blackberry and Rosemary Jam

Seedless Blackberry and Rosemary Jam

Regular price $ 12.99
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Seedless Blackberry jam made with local blackberries and a very subtle hint of rosemary. Perfect drizzled over sea bass, also try as a base for a vinaigrette or topping over vanilla ice cream.

Eat This Yum is family-owned and operated in beautiful Bucks County, Erwinna, PA. Their focus is on all-natural, sustainable, locally-produced jams, marmalades.

At Eat This Yum we believe that using simple wholesome ingredients is the key to producing quality products. Everything is made from scratch with no artificial ingredients or preservatives.

Our ever-evolving product selections are dependent upon the variety and abundance of seasonal, all-natural, no-spray harvests. Our product is in glass jars that are recyclable.

Ingredients: Blackberry Puree, Organic Cane Sugar, Rosemary, Lemon Juice, Pectin, Sea Salt

ABOUT THE MAKER
In 2011,  Eat This Yum was founded by Gino De Schrijver, who started offering the inaugural products in the form of jams and marmalades. Wanting to turn the initially smaller operation into a larger one, and also wanting to add a charitable aspect, De Schrijver approached the fire company where he volunteers and asked to use the kitchen at the firehouse as the main production hub. In return, he would donate 5% of the sale proceeds back to the firehouse. From that point forward, production increased, as did the wide array of products created. Recently, Eat This Yum made even more advancements, specifically in the form of launching new product packaging, including colorful labels and jars, providing easier accessibility to the products within.

Whether you’re a fan of preserves, marmalades or jams, you’ll discover Eat This Yum products that bring with them flavorful offerings created by using “thoughtfully sourced” ingredients and organic sugar. 

Recipe

INGREDIENTS:

BLACKBERRY VINAIGRETTE SPINACH SALAD

BLACKBERRY VINAIGRETTE

  • 3/4 cup Seedless Blackberry and Rosemary Jam
  • 1/4 cup Crisco® Pure Canola Oil
  • 1/4 cup red wine vinegar

SPINACH SALAD

  • 4 cups baby spinach and leaf lettuce blend
  • 1/2 cup blueberries
  • 1/4 cup dried cranberries
  • 1/4 cup toasted sliced almonds*
  • 1/4 cup sliced green onions
  • 1/4 cup crumbled feta cheese

INSTRUCTIONS:

  • Whisk jam, oil and vinegar together until blended. Set aside.
  • Layer salad ingredients in large bowl. Pour vinaigrette to taste over top. Toss gently.

Store remaining vinaigrette in refrigerator.
To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.

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