2016 Good Food Award
Vibrant, slightly crunchy seeds, soft set in a saucey mixture with a thinner mouth feel than most pectin driven preserves. It has a slightly sour, tart raspberry flavor, and a nice floral element from the crème de violette. The seeds are much smaller than commercial jams we have tasted, which was a nice change since it gave a softer and smoother texture in the month.
Highly fruity, subtly sweet and softly set unique artisanal preserves made with organically grown, locally sourced in Colorado and often foraged produce.
About the Producer:
Katharine Lee is the chef and owner of Modern Gingham Preserves. Before being swooned by preserves, Katharine was set on becoming a scientist and earned her Ph. D from Northwestern University. Now she jamming out, and having fun with her two boys and husband in Denver, Colorado. Most of Katharine’s ingredients grow local to Colorado, and are organic, all natural, and made in handcrafted artisan small batches.