Jam don’t shake like that

Posted by Anita on 08.02.06 8:23 AM

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

Update 08.14.06: June’s classes got an endorsement today from Shuna at eggbeater.

classes, East Bay, farmers markets, preserving & infusing, shopping



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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[...] second recipe — which used June Taylor‘s three-fruit marmalade as a starting point — featured a quadruple-dose of citrus: Moro [...]

Posted on 12.13.10 at 5:25PM

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