Jam don’t shake like that
In addition to selling her luscious marmalades, conserves and fruit butters at the San Francisco Ferry Plaza Farmers Market on Saturday mornings, June Taylor now also opens her warehouse/kitchen for retail sales on Fridays, and on select weekend days for classes.
I took a class back in late winter that featured three-fruit marmalade, which I loved. Last weekend, I followed up with June’s summer preserves class, which focused on peaches and nectarines; we made a preserve with “Summer Sweet” white peaches. Was it good? Let’s just say the jar I brought home is already gone — it was the most gorgeous rose color.
The classes are pricey ($125) but you go home with a good understanding of how to create your own preserves, plus a jar of the goodies that you and your classmates make in class under June’s direction. And you’ll never balk at paying $9 a jar again after you see what goes into it.
June Taylor Company/The Still-Room
2207 4th Street
Berkeley, CA 94710
510.548.2236
Update 08.14.06: June’s classes got an endorsement today from Shuna at eggbeater.
Comment by Chris W
I stumbled across your website while looking for fruit paste recipes (I already have loads of jams). I’m trying it out on white peaches. I found June taylor this past winter when I was obsessed with heirloom plum trees – green gages in particular. I put on 5 pds this spring making bisquick (so good) shortcakes with her green gage plum butter on it. Thanks for the recipe, and glad to have found your blog. I became a foodie at the LA farmers markets. Alas, CO just isn’t the same on that front (but stonefruits do well in overabundance).
Posted on 09.26.08 at 5:47PM
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