jenkins jellies press

Until I came across Jenkins Jellies, the only jellies I was aware of were the ones associated with peanut butter. Little did I know how much more there was. While strolling through the L.A. Street Food Fest two weeks ago, I happened upon a tray of crackers and jelly. “Go ahead, try one,” I was coaxed, from jelly creator Hilary Danner. I obliged, and was sold after the first bite. Quickly gathering Hilary’s contact information, I became intent on learning more about these wonderful jellies.

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"When having people over, I often put together a bamboo wood tray of crackers, pate, assorted charcuterie, cheeses, fruit, etc.

Recently, I have found that adding jams, jellies and chutneys really elevates the meat and cheese and suddenly your guests simply can't get enough.

One of my favourite finds is ECOBOOMA'S Jenkins Jellies. Homegrown and homemade, these wonderfully fragrant and bright concoctions are made with local, organic ingredients from Los Angeles, California.

They come in 8 oz. or 16 oz. glass jars that are packaged using recycled products and "often reusing decorative touches or samplings from the garden."

I got Sassy Satsuma Marmalade, which not only received rave reviews and standing ovations at my last party, but the following evening I glazed chicken and ham with it and my fella and I oohed and ahhed at how incredibly posh and decadent it had made our dinner."

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