I Liveri Jams-Apricot & Cinnamon

If you like jam that’s not too sweet, this amazing handmade product is for you.  Using only perfectly ripe fruit, and working in very small batches, Stefania Callegari of I Liveri Jams is able to tailor the amount of sugar she adds.  As a result, she is able to keep the percentage of sugar down to 20-25%, as opposed to the 40% or more most jam makers use to compensate for imperfect or under ripe fruit.  And when I asked her if she uses pectin she gave me a look that suggested I had insulted her mother—obviously a crime, in her book! 

In the winter Stefania contracts with local growers to buy their fruits in season; when each kind ripens she drives to the farms to pick up her order.  Each batch is cleaned and cut by hand, then immediately cooked.  Never refrigerated, and processed at the peak of ripeness, the fruit retains the depth and intensity of flavor that commercial jams can never achieve.

They offer several varieties but the Apricot and Cinnamon jam is my favorite.  I felt as though, up until that moment, I’d never tasted a real apricot before, and suddenly it was the best fruit I’d ever eaten.

Size: 6.35oz