We have a new home
The Jelly Shamans have a new home in the Bay Area.
What does French cuisine and our new Jelly Shamans Northern California kitchen have in common? More than you might imagine.
The French are known for their gourmet food and fine wines and some of the best jams and jellies in the world. As a child, I helped my French Grandmother harvest fruits and create traditional French jams, preserves, and fruit tarts. These are some of my favorite childhood memories. The Jelly Shamans combines Grandmother’s traditional French jam recipes and methods with the healing power of Hemp CBD to create a perfect alchemy.
Traditional French recipes use more fruit and less sugar in their jams. In fact, French people are so serious about jam making that there are legal differences between jellies, conserves, and confitures. Our jams contain 70% real fruit and less sugar to create a delectable fruit flavor with less calories. The Jelly Shamans use only organic whole cane sugar and organic fruits from local sources as well. Like Grandmother’s jams, our jellies and jams DO NOT contain any preservatives, citric acid, corn syrup or GMO’s.
Another French tradition is making and using copper pots in the preparation of gourmet foods I love our beautiful large copper Jam pots but there are more reasons we use them in our kitchen. Copper distributes heat more evenly throughout the pan so that we can control the temperatures precisely. The thermal conductivity of copper is 5 times better than the thermal conductivity of iron and 20 times better than stainless steel. Copper not only conducts heat better but also stores it better. The ultimate advantage to using our beautiful large copper jam pots is that we can retain the original taste and the high nutritional value of the fruit with precise low heat.
Now you know our glorious French connection and secrets. Can’t you just picture a lovely French chef stirring a large copper pot full of simmering? Can’t you just smell the wafting aroma of the organic blueberries and lemons in that jam? All of this talk about the kitchen is making me hungry for jam. Bon Appetit!