Welcome to the Jamarchy Jam, jelly, preserves and chutney made with love in Brooklyn, New York.
local.handmade.artisanal.urban
Anarchy is freedom from food tyranny.
Find Us We get around. Where are we selling jam now?
MARKETS & EVENTS
New Amsterdam Market: Starts Sunday, June 5, 11-4
Smorgasburg: Starts Saturday, May 21, 9-5
BROOKLYN
Fort Greene
>Greene Grape Provisions
Clinton Hill
>Choice Greene
Park Slope
>Blue Apron Fine Foods
Ditmas Park
>Market
Williamsburg
>Radish
>Bedford Cheese Shop
>Spuyten Duyvil Grocery
Carroll Gardens
>Court Street Grocers
>Brooklyn Farmacy & Soda Fountain
>By Brooklyn
Cobble Hill
>Cobblestone Foods
Boerum Hill
>Da Vine Provisions
Greenpoint
>Eastern District
MANHATTAN SHELVES & TABLES
>Whole Foods, all NYC locations LES Bowery, UWS, Union Square, Tribeca, Chelsea, Columbus Circle
>Murray's Cheese in the West Village & Grand Central Terminal
>Lucy's Whey in Chelsea Market
>Lafayette Espresso Bar and Marketplace in SoHo, Manhattan
>Nolita Mart in Chinatown
>Blue Ribbon Bakery in the West Village
Steve's Ice Cream in Manhattan at Bryant Park (4 East 42nd St.) and coming soon to Boerum Hill in Brooklyn (420 Atlantic Ave)
ONLINE
Buy our jam online at Sif Foods
or Murray's Cheese
or New York Mouth
Local Fruit Farms Our favorite organic*, pick-your-own fruit farms in Southeast New York.
Thompson-Finch Farm
gorgeous organic strawberries and raspberries.
Ancram, NY http://thompsonfinch.com
Garden of Eve farm
vegetables, fruits and flowers. Pick-your-own and farmstand. They also have a stand at Brooklyn's McCarren Park Farmer’s Market.
North Fork, Long Island http://www.gardenofevefarm.com
Fishkill Farms
apples, peaches, cherries! Hopewell Jct., NY http://www.fishkillfarms.com
Handsome Brook Farm
raspberries and tomatoes. Franklin, NY www.handsomebrookfarm.com
Fix Brothers Orchards
cherries (sweet, sour or black), peaches and apples. NOT certified organic, but the best cherries, including the rare dark-red morello cherry! A beautiful spot overlooking the Hudson River.
Hudson, NY Phone: (518) 828-7560
Liberty View Farm
fruit, vegetable, and honey.
Highland, NY
Montgomery Place Orchards
all kinds of fruit, especially great for heirloom varieties. A beautiful spot near the Hudson River and the pretty towns of Red Hook & Rhinebeck.
Annandale-On-Hudson, NY
Phone: (845)758.6338
*growing organic fruit in the NE is very hard, and therefore there are very few farms that do it, hence the inclusion of low-spray. We feel that local trumps organic: support your local farms!
Local Fruit Harvesting Dates
Tart Cherries: July 1-July 25
Blueberries: July 15-August 25
Summer Raspberries: July 15-August 15
Apples: Mid-July-Late October
Fall Raspberries: Sept 3-Oct 31 (or hard freeze)
Eco-Delivery with “Traffic Jam” Bike Delivery Service Need some jam RIGHT NOW? Do you live in Brooklyn or lower Manhattan? We can deliver the goods to your door via our bike, Bluebell.
It's a recession, people, and eating out is so passe. That's why Traffic Jam is here to rock your Sunday morning.
For details and to place an order, visit the "Get Jam" page.
Quotes from Anarchy Eaters "Tumultuously tasty." ~Edible Brooklyn
"extraordinary preserves." ~Julia Moskin, New York Times
"In Laena McCarthy's hands, chaos is sweet." ~Tasting Table
"exceptional Strawberry Balsamic Jam." ~Cool Hunting
"a delicious and quirky play at locavorianism." ~MadeMan
"The first bite was so good, saliva literally sprayed out of my mouth." ~Halle
"Nom Nom." ~Holly
"It's amore!" ~pseudo-Italian guy
"Totally rad." ~jam loving hipster
"I've been dreaming about your jam." ~ Caroline
"Nothing compares to you." ~JB
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Jam Pizza
 On a hot, humid, 90 degree day, on the top floor of a brownstone in Brooklyn, we decided to make pizza. Not just any pizza: jam pizza. Inventive and masochistic, it was an experiment in food territory that many have navigated, but rarely charted to such extremes by jamarchists with a mission to take it up a notch. Watch out Mark Bello, NY Magazine’s so called “ revolution“, and all you other NYC pizza mashups, obsessive pizza hords, and pizza pro-bloggers alike–the jam queens are ready to tussle and yes, the revolution still starts here, in your mouth.
We made two kinds: the classic with fig jam, proscuitto, parmesan, truffle oil and fresh arugula on top; the trendalicious porker with Midnight Morello black sour cherry preserves, BBQ pulled pork, caramelized onions and manchego cheese.
Our advice is make these in the winter.
Fig You Pizza
1 lb pizza dough (we like this recipe)
2-3 ounces Parmesan, grated (try other cheese too)*
fig jam
about 2 ounces prosciutto
two generous handfuls of arugula, gently tossed with a little olive oil and coarse sea salt
truffle oil to taste
yellow cornmeal, for sprinkling the baking sheet
Preheat the oven to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on pizza peel or baking sheet, then place your pizza dough on top. Lightly sprinkle truffle oil over the pizza dough, then spread some fig spread on, enough to coat it but not too thick. Lay half the prosciutto on top. Sprinkle with Parmesan, then slide the pizza onto the baking stone.
Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with the rest of the prosciutto and a mound of dressed arugula. Sprinkle with truffle oil.
*An amazing variation (thanks to Fog lover, Caroline) that I like to call the “Fig Fog Pizza,” is to use Humboldt Fog cheese, which is the best cheese on earth.
Cherry Pig Pizza
2 cups pulled pork or pork carnitas, shredded
1 onion, sliced and caramelized
6 ounces sliced manchego cheese
Midnight Morello Cherry jam (or make your own, fellow jamarchists)
yellow cornmeal, for sprinkling the baking sheet
Place a pizza stone on the lowest rack of the oven and preheat to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker’s peel or baking sheet. Place the rolled out pizza dough on the prepared baker’s peel or baking sheet. Combine 1/2 cup of cooled barbecue sauce with the pork. Spread some cherry jam on your pizza crust, enough to coat it but not too thick, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onions. Spread the cheese evenly over the top.
Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly.
…thanks ilrosewood and roboppy for pics.
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Ask A Jam Queen Go to our FAQs page where the jam queens answer your most intimate jam questions and expel deceitful rumors.
Find out the answers to such zingers as:
Q: What’s the difference between jam, jelly, preserves, marmalade and conserves?
Q: What’s pectin?
Q: What’s an “heirloom”?
Q:Can jam kill you?
News & Reviews of Anarchy in a Jar
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On a hot, humid, 90 degree day, on the top floor of a brownstone in Brooklyn, we decided to make pizza. Not just any pizza: jam pizza. Inventive and masochistic, it was an experiment in food territory that many have navigated, but rarely charted to such extremes by jamarchists with a mission to take it up a notch. Watch out Mark Bello, NY Magazine’s so called “revolution“, and all you other NYC pizza mashups, obsessive pizza hords, and pizza pro-bloggers alike–the jam queens are ready to tussle and yes, the revolution still starts here, in your mouth.
sounds fantastico
actually it was me,jetman