Sidehill Farm takes pride in preserving the taste of height-of-season fruit in its jams and fruit butters using the same methods that have been used for centuries and passed along from one generation to the next. They boil down the finest fruits the old fashioned way: without pectin, preservatives or artificial ingredients. Just fruit and sugar! The rest of the world is coming back around to the idea of “slow foods”; at Sidehill Farm it’s the only way.
- Raspberry Jam – Tart, ready-to-burst berries are picked mid-summer and cooked down with sugar. Since there’s no pectin, this jam is extra spreadable and easy to spoon onto yogurt, toast, pancakes, or anything else you can think of that needs a pick-me-up.
- Wild Blueberry Jam - The one, the only, the classic. There’s no secret about what makes this jam so delicious: the phenomenal flavor that comes from the finest hand-raked wild blueberries Vermont has to offer. Spread a little on baguette with a zesty bite of goat cheese like Crottin or Bijou.
- Apple Butter - Apples, apples and more apples mashed with a little Vermont apple cider to cook them down. On a cheese plate, we find that the spicy sweetness softens the bite of pungent, washed rind cheeses like Dorset and Grayson. How do you like them apples?
- Blackberry - Details coming soon...