Small-batch jams from
Hudson Valley orchards.

Morello cherries from Barton Orchards in Poughquag. Tart, jammy, deeply colored. The summer flagship — batch #47 just came in.

Grown up the road in Claverack. Edith adds a split Madagascar vanilla pod per batch. The most popular jar we make, every year.

Concord grapes from the farm stand on 9G, a few sprigs of rosemary from the garden out back. Savory-sweet and unexpectedly good on cheese boards.

Classic Seville oranges from the January order, slow-cooked with peel. Bitter, bright, never overly sweet — the gold standard of the Warren St counter.

Bright pink spring rhubarb with a good hit of fresh ginger root. Spreadable on toast; also remarkable over vanilla ice cream.

Foraged elderflowers from the Hudson Valley hills, steeped two days, jelled with Meyer lemon juice. Floral and delicate — a fleeting June batch.

Three jars of your choice, wrapped in kraft tissue in a lidded box. Include a handwritten card. Perfect for house gifts or picking up before leaving Hudson.

Six jars in a wooden crate — a seasonal selection curated by Edith. Includes at least one marmalade and one jelly. Ships anywhere in New York State.

Late-summer Elberta peaches from Adams Fairacre Farms, lightly spiced. The last batches of the season always go fast. Ask about availability.

“Edith explained the whole batch process while she was wrapping my jars. The sour cherry is the best jam I’ve ever had — I drove back from Brooklyn the next weekend for more.”

“The kitchen tour was worth the trip to Hudson on its own. Edith knew the story of every orchard. Walked away with the Six-Box and zero regrets.”

“The black currant and vanilla is what marmalade dreams of being. I’ve been ordering the Warren St Three as my standard hostess gift for two years.”