Buffalo Rising Online

Mar 5th 2007, 11:03am By Christa Glennie Seychew

I have to disagree with Mr. Carroll on this point. Jam should be part of every day.

Preserves should not be reserved for morning toast, or employed solely as a best friend to peanut butter. Though both scenarios will end with the smacking of lips and licking of fingers, good jam can be used in many applications. I often make pork tenderloin with preserves, whole grain mustard and a little sherry. Many of the “berry” jams are great with chicken. Virtually any flavor can be added to your make-at-home ice cream recipe repertoire, and all of them are good inside a freshly-baked tart.

Whether you’re looking for preserves as an ingredient, or as something to smother a biscuit with, Guercio’s has one of the best jam selections in the city. As an import store and a corner grocery, they carry the giant jar of grape jelly right next to the demure little glass vessel of pomegranate spread.

Today, I stopped by to pick up some lemon curd. Which, of course they have- and its $2 less than everywhere else I generally shop. Don’t let the term “lemon curd” throw you, much like “clotted cream”, (which we’ll get to later this week), the name is unsavory, but the item is not. Lemon curd is, in flavor and texture, just like the lemon filling of a made-from-scratch lemon meringue pie- or even a lemon bar. This jar is produced by Mackay’s, a Scottish company that has been making jam for 70 years. They still use old fashioned copper kettles and leave the preserves to boil slowly, over a long period of time, imparting that “homemade” flavor. At Guercio’s, you can also find Mackay’s spiced ginger preserves on the shelf.

Guercio’s largest selection comes from Casa Giulia, an Italian company that uses “the secret recipes and traditions of the Abruzzo region” to make their fine product. We used their fig jam in our rugelach for December’s issue of BRM. It is really, really good. Guercio’s also carries Casa’s chestnut cream, pear, sour cherry, quince, peach, blackberry and raspberry preserves.

Among the crowded shelves, you will also find blueberry and strawberry jam along with hot pepper jelly by Dutch Kettle, a brand produced by a Mennonite community in Indiana. St. Dalfour and Bonne Maman are prominent French brands that we are used to seeing in the supermarket. Here, the price is better and the selection often more plentiful. Dampson plum, black cherry and orange marmalade are just a few of the ones that I spotted.

The last three that I’ll mention, are best served on something besides an English muffin. Marco Polo Rose Hip (as is the case with all rose hip jam) is at its best with a creamy cheese like brie. Aunt Berta’s Fiordifrutta Cranberry Spread is described by the manufacturer as being good when thinned and served over cheesecake. Cocina Marchesa’s Confettura di Fragole all’Aceto Balsamico (strawberries in balsamic) is phenomenal on vanilla ice cream.

These are just of few of the brands and varieties of imported jams and jellies that Guercio’s offers. Most of them cost between $2.99 and $3.99. The most expensive was the strawberry and balsamic jam- it was priced at only $5.99. All of them are made with fresh fruit, and most of them have no sugar added. I would say that depending on what you pair them with- they’re even good for you.

Guercio’s
250 Grant
8827935