It would take more work than I have time for, to list all we offer in this area. If you can't stop in to see the selection, just ask us if we have your favorite - it just might be there in the midst of our many choices. If you are like me, you also probably don't know the difference between a jam or a preserve. Here are some quickie definitions for clarity:

Jelly: Clear, bright mixture made from fruit juice, sugar, and often pectin.
Jam: A thick puree mixture of fruit, sugar, and often pectin.
Preserve: Almost identical to a jam but has chunks of fruit.
Marmalade: Similar to a preserve, but usually contains citrus fruit rind.

Now that you have the definitions, here are a few of our choices to tempt you:

Dickinson Preserves:

These seedless preserves are top-grade from the West Coast. They are made with the choicest vine ripened fruit and are equal to finest gourmet imports. We carry Blackberry, Red Raspberry, Strawberry, and aslo their Lemon Curd.

Dickinson Sugar-Free Seedless Preserves:

Made with Splenda*, they only have 10 caleries per tablespoon serving. We carry Blackberry, Strawberry, and Red Raspberry .

Hero Preserves:

Made in Switzerland with the world's finest fruit, pure natural ingredients, and no preservatives or additives. Try any of these delicious choices: Red Raspberry, Black Cherry, Blueberry, Apricot, Strawberry, Gooseberry, Red Currant, and Black Currant.

Hero Sugar Free Preserves:

Made with Splenda*, they only have 10 caleries per tablespoon serving. We carry Strawberry, Apricot, and Red Raspberry .

Lollipop Tree:

Back in New Hampshire, Lollipop tree makes a Red Pepper Jelly that is just perfect to dab on Harman's Really-Aged Cheddar. Customers keep coming back for more. They've taken that basic recipe and tweaked it to give you a choice of Pepper Jellies: Original, Hot, Vidalia Onion, or Raspberry Shallot.

Zelda Gonyer:

A bit to the north of Sugar Hill, Zelda is cooking up some great jams and jellies. She's a one-lady operation (with a very supportive husband) that is just amazing. She sells her products at local farmer markets, in small shops like ours, and is quite popular with "us locals". We carry a few of her many jams but can always ask her to bring us your favorite: NH Wild Blueberry, NH Elderberry, Blackberry-Strawberry, Raspberry-Blueberry, Blackberry Jam with Blackberry Brandy, Apple Maple Jam, Dutch Apple Pie Jam, Crab Apple Jam, Heavenly Jam (Peach Orange Cherry), Wild Grape, and Strawberry-Rhubarb. The jams that are made with NH wild berries use our own native, sweet berries that you can find on our back roads. And we have Zelda's popular Pumpkin Butter and Apple Butter. Zelda also supplies us with some wonderful pickles & relishes - look in the condiments section for more information on those.

Two Sisters' Garlic Jellies:

Available in 4 flavors: Simply Garlic, Rosemary Ginger, Mint, and Red Pepper. Naomi and Abby (the two sisters) remind you to not be afraid of using the garlic jellies. Use just a dab on almost anything to "garlic" it up. Use it to baste, marinade, and as a stir-fry sauce . See for yourself what a special little jelly this is.

Apple Hill Farm :

In Concord, New Hampshire - we discovered a delicious Strawberry Rhubarb Jam that is a true New England delight. We have also been enjoying their Spiced Blueberry Jam.

I just listed some of our choices; so if you are thinking of something we haven't listed us, let us know and perhaps we'll have it or can find it for you.

Miller's Select Crab Meat:

This crabmeat has no equal. Fresh live blue-clawed swimming crabs are steamed, then picked and packed by hand for the finest taste. No artificial whiteners are used and the product is all-natural. This crabmeat is known for its delicious and delicate flavor. Check out some of the recipes offered by Miller's Select in our recipe section. Harman's carries 4 grades of this crabmeat. Jumbo Lump has the largest pieces of crab that are perfect for those elegant meals. Backfin Lump and White Crab Meat have equally delightful meat in smaller pieces although the Backfin Lump pieces are still quite large. Claw Crabmeat has a reddish hue and is the favorite of those that appreciate robust flavor in their seafood dishes.

Gordon's She-Crab Soup:

A bisque style soup containing the meat of the blue-clawed swimming crab that is given its great flavor by the addition of the crab roe. Legend has it that George Washington convinced New Englanders to enjoy this soup.

Hegg & Hegg:

Hand-packed, gourmet seafood. We offer tins of Light Smoked Salmon and Smoked Salmon Pâté. Both make quality canapés.

Bar Harbor Kipper Fillets:

Our neighbor to the north, Canada sends us these naturally smoked herring fillets through the company of Bar Harbor. Kippers have been long been associated with the British diet but we have a several customers that have adopted it, especially for holiday breakfast. We also carry their Peppered Kipper Fillets.

We are always finding new mustards to offer and here are a few of our current favorites.

Catamount Specialties of Vermont - Fire in the Mountains:

These are favorites on the sample table and currently we offer 3 of their many varieties - Fire Roasted Garlic Mustard, Horseradish Mustard, Maple Mustard and Forest Fire Mustard for that smoky taste.

Northeast Kingdom Mustard:

Zesty and Sweet made with coarse-ground mustard makes Spicy Maple Mustard great. Sweet & Tangy Sweet Hot Mustard was the 1st Place winner at National competition for its taste and smooth texture. Or try the Sweet Mild Mustard and the newest additions, Sweet Garlic Mustard and Maple Dipping Mustard.

 

These are those wonderful items that you might use to make hors d'oeuvres, use as a side with your meal, or, when no one is looking - eat right out of the jar!

Catamount Specialties of Vermont Maple BBQ Sauce:

This makes the tastiest BBQ Chicken. One of our Maple Syrup specialties.

Gormley's Grilling Sauce - Teriyaki Maple:

Maple Syrup and Teriyaki, a great combination. I tried this on pork chops and have been hooked ever since, just like the Iroquois Chief's first taste of meat cooked in maple*! *Legend from our Maple Syrup section.

Catamount Specialties of Vermont Salsas:

You choose your heat - Brush Fire, Forest Fire, or Wildfire!! The latter is quite hot for us cold-bred New Englanders!

Fox Meadow Farm's Horseradish Jam:

The name and appearance of this jam doesn't seem to impress folks but a taste from the sample table and then they are asking where to find it on the shelf. This is a great condiment to dab on Harman's Really-Aged Cheddar or to mix in with cottage cheese for delicious lunch snack.

Northeast Kingdom's Maple Apple Chutney:

A-yup, we do have a Kingdom in the USA and officially named as such. The Northeast Kingdom is just across the river from us in Vermont and this Chutney matches any I have tasted. A combination of apples, raisins, vinegar, onions, brown sugar, and, of course, maple syrup!

Zelda Gonyer's Pickles & Relishes:

Our family loves pickles and we make plenty of our own from our garden but Zelda makes enough to share with our customers. We offer a few of her many delicious varieties: Corn Relish, Horseradish Beet Relish, Garden Relish (sweet green tomato/cabbage relish), Bread & Butter Pickles, and Christmas Pickles (a sweet cucumber pickle with red maraschino cherries that is wonderful all year-round). Garden Goodness Sweet Pickles made with summer squash, and many more pickles - write for a full list.! Zelda also makes several jams, read the section on jams for a listing of the delicious flavors she makes for us.

Karen's Food Company :

Karen, from Vermont, brings three new condiments to our shelves.
Muffalletta: The Vermont version on the italian olive and garlic condiment that adorns the sandwiches of New Orleans. In Vermont (and New Hampshire), one can find it addictive when paired with sharp Cheddar!
Hot Giardiniera: A jazzy olive & pepper condiment that adds zip to any pasta dish, pizza, or on sandwiches.
Bruchetta: A Vermont twist on a traditional tapanade made with carmelized onions, roasted garlic, and herbs that enhance the blend of olives and fresh tomatoes. Serve with fresh breads or cheeses, or top your London Broil, Lamb Lion, or Chicken with Karen's Bruchetta.