When she found just the right bite-the perfect pairing that enhanced the qualities, aromas, textures, and flavors of the cheese, but also highlighted the clean, pure flavors from the fruit jams-she would excitedly share her pairings with the cheesemongers. This is what sets my jam apart from most jams in the market today.”įurther inspired by her travels to France and Italy, Bonnie also started creating unique combinations of flavors, and paired them with the artisanal cheeses that she found in her favorite cheese shop, Formaggio Kitchen. I never used pectin or any other fillers or strange ingredients. When I moved to the East coast with a young family, I sought out neighboring farms where I could count on the same quality of small-farm produce to continue turning out jars and jars of jams always made simply - good fresh fruit, a little sugar, and a squeeze of lemon. ![]() ![]() “First as a child (with my mother of course), using just ripe and delicious fruit that grew around our house. Inspired by the vivid memories of her mother making jam in the kitchen, using hand-picked fruit from trees growing near the house, or the ripe, juicy strawberries, raspberries, and blackberries, growing in the garden nearby, Bonnie created jewel-toned jams that showcased the true flavors of the fruit, sharing them with family, friends, and colleagues. Bonnie began experimenting in her kitchen, creating new jams and conserves, using fruit purchased from local farms. My advice for other women entrepreneurs is that you must have a passion for what you’re doing and believe it has the potential to be as big as you want it to be.įor more than two decades, Bonnie’s Jams has been focused on one thing: making the best fruit jams, jellies and conserves-all created to pair perfectly with cheese.Īfter obtaining a degree from Harvard and building a successful career in politics and public policy, Bonnie Shershow was ready for a new challenge.
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