A tiny production, from the height of early summer

Rhubarb, the harbinger of our season, with Cascadia blueberries and our classic French-inspired flair. This one is the PNW at her best.

Deep purple, extra juicy, and softly set. The tart spring rhubarb cuts the natural sweetness of the blueberries, yielding a jam with gentle structure that's perfect for dolloping. A generous touch of organic lemon zest (yes, those same California lemons we zest by the pound) brings it all together.

We lean savory and glaze this one on grilled spring lamb and roast chicken but truly, she swoons folded into cream for a simple fool, or dolloped on a bowl of vanilla bean ice cream. Equally at home alongside fresh chèvre or a triple-creme brie, swirled into morning yogurt, or spooned warm over a stack of pancakes.

Who's the fool now?

Ingredients: blueberries, rhubarb, organic fair trade cane sugar, organic lemon zest, organic lemon juice. May contain seeds or pits.

Still handmade in just six copper pots on Orcas Island; 7.75oz