Jam & Honey

Originally developed as a pizza topping for a small spot in Brooklyn, Mike's Hot Honey quickly became a favorite for drizzling on everything from fried chicken to a heaping plate of cacio e pepe (certainly non-traditional, but very, very tasty). Three simple ingredients - honey, chilis, and a touch of vinegar - make this an incredibly versatile pantry staple. 

Situated on the Italian Riviera in Liguria, this onion jam is made for Frantoio Armato by the nuns of the nearby Carmelo Monastery. Equal parts sweet and savory, try this with your favorite pecorino for a classic pairing, or with a rich Alpine cheese for a French onion soup flavor experience. 

An ancient confection native to the Iberian Peninsula, this Membrillo is made using Vermont-grown quince fruit and maple syrup. Firm and sliceable, sweet and tangy, Membrillo is easily paired with most cheeses; try it with a bit of Vermont Shepherd’s Verano for a local take on a traditional favorite.

The fruit of the Japanese Blue Honeysuckle, a shrub found in forests throughout the Northern Hemisphere contains multitudes; it's sweet like a raspberry, tart like a wild blueberry and punctuated with mouthwatering tannins. It also offers antioxidant health benefits, a fact which makes these berries especially prized on Japan's northernmost island of Hokkaido. Sweetened with organic sugar, this jam is the perfect gift for the preserve lover who has everything.

The original iteration of marmelada dating back to Roman times was made with quince — the classic fruit of health, love, and good fortune. Made using Vermont-grown quince and cooked down to a bright red jam, this rich, tangy spread is glorious on a bit of toast with a swipe of Beurre de Baratte.