Making the best preserves requires using sustainably grown local fruit that is not frozen or refrigerated and that is processed within a day of attaining ripeness. It is hand-cut and cooked by open kettle method without the addition of pectin, and is prepared in batches that contain no more than 7 pounds of perfectly ripened fruit. Each batch of Artisan Preserves is carefully prepared and adjusted to accommodate variation in fruit due to changing seasonal conditions. No batch of preserve can be identical because it is hand made and each picking of fruit has it's own character. Pleasure of flavor as well as color, texture and clarity are the goal of my art.
I have always been firm believer in eating locally grown and produced food. I grew up in a remnant orchard and have foraged wild foods, shopped at farm stands, and eaten from relatives gardens since childhood. My move to Sonoma County in the 1970s introduced me to farmer's markets, and new foods to glean and forage.
My deep commitment to heirloom fruits and vegetables led to my affiliation with Slow Food in 1997 and I later became a member of Slow Food USA's nominating committee for the Ark of Taste. This experience has expanded my knowledge of heirloom fruit varieties which continue to inspire me with their nuance, complexity and flavor. I hope you will enjoy them as much as I do.
Artisan Preserves is dedicated to bringing the art of Elissa Rubin-Mahon's kitchen to yours. Her heirloom fruit preserves strive to capture the vibrance and complexity of the fruit. They are hand made in micro-batches, so that the intimate interaction between the artisan and product is not lost. All fruits are gleaned or purchased from growers who are dedicated to sustainable agriculture or foraged from wild sources.
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