June Taylor Preserves

Truly the very best.
I have *NEVER* had anything else comparable. June Taylor is an artist. She takes great, fresh ingredients and highlights them perfectly, matching flavors and textures into something phenomenal.
I first experienced June Taylor’s preserves at the Berkeley’s Farmer’s market and so many years later I order the preserves on line. I am a huge fan of the marmalade, I would happily eat a different one every day. I’m not a bread person, but I love the conserves in yogurt.
June Taylor products are excellent gifts as well. If you come across her preserves anywhere, try them and you too will be completely hooked.

Utterly amazing conserves and marmalades! These are soooo good! Normally when I see people selling this stuff at fairs and festivals I usually have a taste and move on. Well, something about June and her products drew me in.
After sampling a few, I was hooked! She makes them in small batches using quality, organic ingredients from small farmers and the results are mind-​blowing taste sensations. They are not one dimensional in flavor. You’ll pick up different notes in every jar. The aprium is like a symphony in my mouth. It’s so unbelievably good. If I could slap someone, I would.
Could I justify paying $ 12-​$ 13 for an 8oz jar of fruit conserve? Well, when they’re made in this manner and taste this damn good, the answer is a resounding hell yes!

Strawberry rhubarb conserve… addicting. Try it. Your taste buds will thank you. My new love is fig, port and lemon thyme conserve. I must admit sometimes I put a little bit in a small bowl and eat it with a fork.

I am obsessed with all of her fruit butters!

Fell in love with her fantastic preserves and candied citrus peels at the market, but what I really want to rave about is her classes. I took both the preserve/​conserve class (summer) and the marmalade class (winter), and the instruction in her Still Room (very cool) was clear and gracious. I can actually make decent home made preserves now! I make the conserves in the summer from fresh organic pluots and give away to friends and family for Christmas. I want to thank June for sharing her wonderful skills that helped start my new family tradition! The pectin-​free marmalades are a little harder to make, but not impossible. On a side note, she’s also a dead-​ringer for Dame Helen Mirren. If you’re looking to buy, the Husband loves to put her meyer lemon and mint syrup in his gin based cocktails, and I love the plum butter that pairs really well with manchego cheese. Always a delight as a gift for out of town guests too (just try not to boast too much on the abundunce of tasties here).

I can’t stop raving about June Taylor’s products. She teaches classes on how to make her jars of loveliness and I want to sign up so badly. However, as I am a little tight on money (classes are $ 155), I can afford to splurge on a few jars of marmalades/​fruit butters.
My current obsession is her meyer lemon marmalade (made of only two ingredients, meyer lemon and sugar)…if you’re a fan of citrus jams you have to try this! She doesn’t use any commercial pectin and all the fruit is locally-​grown.
My other favorite is the astrachan apple & vanilla butter… so smooth and creamy, a dessert in itself. I like it on yogurt for breakfast, too. Ingredients include apples, sugar, apple juice, oranges and lemons (all organic) and vanilla beans.
Seriously, y’all. Heaven in a jar.
ETA: I bought another jar and some candied peel… photo above! I’m on a diet of jam. NOM NOM NOM.

Just straight up amazing!
Her ketchup is life changing, as is the myriad of jams, preserves, and fruit pastes. I use her quince paste on cheese plates and get rave reviews and her jams (Pluot, Strawberry and Rose Geranium, Blood Orange) get spooned into my greek yogurt for lunch.
I was just in SF this weekend and stocked up, and I love her stuff soo much I lugged a huge bag of glass jars all the way to the Mission (yes it was my workout for the day).
FYI: you can order her stuff online which is what I do since I am still in Seattle for the next few months.

Strawberry and lavendar jam is subtle and delicious. Blood orange marmalade is bold but delicate. Everything is excellent.
These are not the kinds of jams you put on sandwiches with peanut butter. These are the kinds of jams you put on crepes, or on toast, or just on spoons.

June Taylor’s preserves seem pricey, but they’re worth every penny. She sources the best organic fruits, adds a minimal amount of (mostly) organic sugar, and crafts all of her preserves in small batches.
In addition to the Ferry Plaza Farmers Market, she also sells her wares online with a $ 25 minimum purchase, and out of her Berkeley location — The Still-​Room — on Fridays.

I can’t believe I bought an $ 11.00 jar of jam. I can’t believe I am doomed to do so again because I am now fully ruined by the pluot and lavender conserve. I want to eat it on everything.

June Taylor is obsessive, and thank goodness for that. Her jams and preserves are sublime expressions of the fruits they are made from. Buy a jar, any jar, and be prepared to swoon.

Ferry Plaza Farmers’ Market
Embarcadero & Market
Saturdays, 8 AM — 2 PM