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Summer Jams

Taste these delicious pure-fruit jams made in the East Bay.


Inna Jam’s Polka Rasberry // Photo by Jennifer Martine, food styling by Karen Shinto

Ask June Taylor how to make a great jam, and her recipe is simple: low sugar, no chemicals or additives, and always use the best fruit grown here.

Luckily, the East Bay is rich in locally made pure fruit jams. So if you're looking for something this month that positively screams summer, try the simple, sweet flavors of Taylor’s Rose Diamond nectarine conserve. Or Inna Jam’s intense Polka Raspberry. Or Blue Chair Fruit’s tart Greengage plum—so fresh and real, it comes with an expiration date, and a warning to watch out for pits.

That’s a risk we’ll gladly take.

Blue Chair Fruit, bluechairfruit.com; June Taylor, junetaylorjams.com; Inna Jam, innajam.com.

CLICK HERE for a few extra special ways to enjoy your jams, courtesy of Inna Jam.




Buttermilk Biscuits
Submitted by: Dafna Kory; adapted from epicurious.com


    1 1/2 cups                      all-purpose flour
    1 1/2 tablespoons          sugar
    1 1/2 teaspoons             baking powder
    Rounded 1/4 teaspoon  salt
    1/4 teaspoon                  baking soda
    1/2 stick (1/4 cup)          cold unsalted butter, cut into 1/2-inch cubes
    3/4 cup                           well-shaken buttermilk
    1 tablespoon                  buttermilk for brushing biscuits


Preheat oven to 425°F.

Sift together flour, sugar, baking powder, salt, and baking soda into a bowl, then sift again into another bowl. i know what you’re thinking, “Two Bowls? how many dirty dishes does this recipe make?” but this is important for fluffy biscuits.

Blend in butter with your fingertips until mixture resembles coarse meal.

Add buttermilk and stir with a fork until a dough just forms (dough will be moist). DON’T OVERMIX IT.

Turn dough out onto a well-floured surface and knead gently 6 times. That’s it. 6 times. then stop. The dough should be cold and not overworked. If the butter melts while you’re working the dough you’ll get dense doorstops instead of fluffy biscuits.

Pat out dough into an rectanglish type shape. It doesn’t really matter. just flatten it down so it’s about 1/2 inch thick.

You could trim all 4 sides with a knife, if you want to. or not. Pro: you get those great edges that make the biscuits easy to break open. Con: you have to make 4 extra cuts, and then you have some extra dough left. If you go the side-trimming route, take the extra dough and make it into a ball and flatten it out, this will be one of your biscuits.

Either way, cut your rectanglish in half lengthwise, then into thirds crosswise to form 6 squarish type shapes.

Transfer biscuits to an ungreased baking sheet, and brush tops with buttermilk. if you want golden tops don’t brush on too much buttermilk.

Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature. if you can wait that long.

Top with INNA jam.


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