Nan's Fancy Jams

Mohonk Mountain Stage Company is pleased to be the exclusive purveyor of Nan’s Fancy Jams, Jellies, Marmalades, Chutneys and Mustards. All of Nan’s Fancy Jams are "limited-edition," made in small batches from the freshest, hand-cut fruit. Whether a tradional favorite, like "Organic Strawberry Jam," or an unusual combination, like "Chipotle Pepper Jelly," "Meyer Lemon Chutney," or "Roasted Garlic Mustard," each offering starts with carefully selected (or hand-picked) ingredients (organic or low-spray produce from the Hudson Valley, whenever possible), and is lovingly made by Nan herself. A portion of the proceeds from every NFJ purchase is donated to the Mohonk Mountain Stage Company’s Theatre Scholarship Fund.

After years of being the delighted recipients of jams and jellies made by Nan from the local produce she picked herself, MMSC founders Bob Miller and Christine Crawfis persuaded her to make her hand-crafted comestibles available to a wider audience. Her winter line includes "spicy mustards" made withhomemade herb vinegars and Hudson Valley microbrewed ales, tangy chutneys, and winter fruit preserves.

New to the 2005 line are delicious marmalades, full of citrusy fragrance and flavor. Try a jar of exotic "Kumquat Lime Marmalade," or spread a spoonful of beautiful "Blood Orange Marmalade" on your morning English muffin. and wait til you see the amazing color of our new "Quince Cranberry Jelly" - awesome!

For more information, e-mail nan@mmstageco.com.

Here’s what people are saying about Nan’s Fancy Jams:

From the best artisanal goat cheesemakers in Snowflake, Arizona:

Finally got to try that Chipotle Jelly – it’s VERY good!  I don’t know if you’ve tried the “jelly” but it was a real surprise – lots of nice fleshy pieces of chile/peppers suspended in the jelly, more of a jam or preserve, really, almost a chutney (but a little finer cut of the fruit).  I was eating some “private reserve” fresh goat cheese on some crackers and, on a whim, opened the jelly and put some on top.  Man-o-man, it was yummy!  I think I ate about ¼ of the jar like that (occasionally just sneaking some right off the spoon).  It also inspired me a bit for our holiday meal today.  I’m going to make a Roast Pork Loin with Sweet Chipotle Glaze.  Oh, it’s gonna be good!

David Heininger, Black Mesa Ranch

From the founders of "Snakeland Players" in Rosendale, NY:

Nan, we must thank you most profusely.

The Saturday night after "Cold Buffet" we were engaged in what we like to call a "house party," an evening entre nous, if you will. A proper house party always involves a sumptuous feast accompanied by good wines.

This evening we were trying to replicate one of our favorite dishes called Top Duck Breast, a signature dish at the original Top of the Falls restaurant, which, alas, went belly up sometime in the Carter administration. We had a vague idea of the ingredients and technique and Barbara had found a recipe that seemed close enough, at least in part, for us to take a stab at it. I won't bore you with all the gory details, especially given your vegan bent, but at 8:00 or so we sat down to an elegant table: the Brussels sprouts with fennel and garlic were a triumph, the mushroom risotto was sublime, the Chateauneuf-du-Pape was rich and full bodied. And the duck? Well, the duck was OK – a touch too much salt in the marinade perhaps and an interesting flavor – but it definitely needed something to kick it over the top (no pun intended). We grumbled and mumbled and cast about when suddenly, like Archimedes rising from the bath, I exclaimed Eureka! and dashed to the pantry for our jar of Nan's Chipotle Jam. A generous dollop alongside the duck, a bit slathered on a gobbet of the beast, and... ambrosia. The evening was saved. I mean, it was really delicious.

Now, we think that the chipotle jam would also be a great updated substitute for that old chestnut mint jelly served with lamb. Thanks again anyway for a delicious and evening-saving concoction.

Ron and Barbara Schade