Most of us think of jam as a “treat”—a treat being something you eat on special occasions, something that's not entirely good for us, something you eat sparingly.
That's because most treats are loaded with sugar—including most commercially made jams. Smucker's Strawberry Jam includes six ingredients: three of them are sugar (high-fructose corn syrup, corn syrup and sugar.)
But jams were originally invented as a way to preserve summer fruit. Before we flew in January strawberries from Chile, or midwinter melons from Mexico, the taste of ripe fruit was preserved with a little sugar and a little cooking. The point was the flavor of fruit, not sweetness.
If you keep that in mind, you won't be surprised to hear that Butcher's Bunches Handcrafted Preserves, sold in Harmons' gourmet Cheese Island, has been designated “Dietitian's Choice.” Harmons has a team of dietitians which evaluates products for their nutritional value—look for the green sticker.
And Butcher's Bunches sports a sticker because chief jam-maker Liz Kennard Butcher puts no sugar in her preserves—or, as she says, “Just a whisper of Muscavado or the sugar that is part of an added ingredient” like Amano Artisan Chocolate or Amaretto.
In other words, you can put Butcher's Bunches on your regular grocery list. And enjoy them, not just on traditional toast, but as a toppping for pancakes and waffles, with cheese, with yogurt.
Butcher's Bunches has received national attention from food media and specialty food retailers for its high-quality products. I'm talking about it here because Liz Butcher emailed me this information—please, if you have a great food product or service, let me know. I want to know about it for myself and for all the readers of this blog and publication.
Butcher's Bunches is a local Utah company—they use locally farmed products as much as possible.
Salt Lake magazine is also a local Utah company—we want to tell everyone about locally farmed and produced products as much as possible.
So, please—stay in touch!