Welcome to Anarchy in a Jar

Jam, chutney, marmalade + mustard made in Brooklyn, New York.

handcrafted // all natural // urban

Anarchy is freedom from food tyranny.

Find Us

We get around. Where are we selling jam now?

BROOKLYN

Fort Greene & Clinton Hill
>Greene Grape Provisions
>Brooklyn Victory Garden
>Brooklyn Larder
Ditmas Park
>Market
Williamsburg
>Bedford Cheese Shop
Campbell's Cheese
>Dépanneur
Carroll Gardens
>Court Street Grocers
>Brooklyn Farmacy & Soda Fountain
>By Brooklyn
>Stinky
>Gourmet Fresh
Crown Heights
>Wedge
Greenpoint
>Eastern District
DUMBO
>Forager's Market
Park Slope
>Fleisher's Market
>Blue Apron
Gowanus
>Whole Foods Market

MANHATTAN

>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
>Nolita Mart in Chinatown
>Blue Ribbon Bakery in the West Village
>Dickson's Farmstead Meats in Chelsea Market
>Forager's Market in Chelsea
>Beecher's Handmade Cheese in Union Square
>Bedford Cheese Shop in Gramercy
>New-York Historical Society Museum Store in Upper West Side

ELSEWHERE

//BEACON//
>The Hop: Craft Beer & Artisanal Fare
//KINGSTON//
>Fleisher's Market
//LONG ISLAND, NEW JERSEY, CONNECTICUT//
>Whole Foods Market
//SAN FRANCISCO//
>Avedano's
>Heath Ceramics
//CAMBRIDGE, MASSACHUSETTS//
>Central Bottle Wine & Provisions
//PHILADELPHIA//
>Di Bruno Bros
> Fede Pasta
//DC//
>Gone Native Foods
>BakeHouse
>Little Red Fox
//PORTLAND, MAINE//
> Browne Trading Company
//FLORIDA//
>Datz Deli

ONLINE

>Provisions by Food52
>Bespoke Post
>Murray's Cheese
>Forager's City Grocer
> Mouth
>Farm To People
>Tapiture
>With Love, From Brooklyn
>Little Island Kitchen
>Fresh From the Farm

Local Fruit Farms

// MAKE YOUR OWN DANG JAM //
Our favorite organic/low-spray, pick-your-own fruit farms in the Hudson Valley region of New York.

>THOMPSON-FINCH FARMS
Beautiful, organic strawberries and raspberries.
//Ancram, NY
>GARDEN OF EVE
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
>FISHKILL FARMS
Apples, peaches, cherries!
//Hopewell Junction, NY
>HANDSOME BROOK FARM
Raspberries and tomatoes.
//Franklin, NY
> FIX BROTHERS FRUIT
Cherries (sweet, sour or black), peaches and apples; plus a beautiful spot overlooking the Hudson River.
// Hudson, NY

*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 like supporting our local small farms, and encouraging them to keep growing delicious and creative fruit.

WHEN TO PICK IT
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)

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

Blood Orange Marmalade Recipe

A few jam fans have requested the recipe for my Blood Orange Marmalade. Although I would say, wait till my cookbook comes out, that won’t be until August. So here it is!

Blood Orange Marmalade is the perfect antidote to the doldrums of winter, or if you live in warmer climates, then an antidote to a dreary rainy week. These fruits are awesome! I like the Moro variety, which are the most colorful of the blood oranges, with a deep red flesh and a rind that has a bright red blush. The flavor is stronger and the aroma is intense, bitter and has a hint of tart raspberry. The Moro variety is believed to have originated at the beginning of the 19th century in Sicily.

Blood oranges are nutricious, with their red pigment (officially, anthocyanin) an antioxidant that may diminish the risk of heart disease, some types of cancer, cholesterol accumulation, and cataracts, plus they’re chock full of vitamin C and that great citrus taste that I crave in cold or dreary weather. With the addition of a little brandy, this marmalade is delicious and cozy.
Makes about four 8-ounce jars

INGREDIENTS
4 pounds blood oranges (about 12 blood oranges), cleaned, halved and juiced to produce 4 cups of juice
1½ pounds green apples, such as Granny Smith
4 cups sugar (about 2 pounds)
3 cups water
2 tablespoons lemon juice
2 ounces brandy

SPECIAL EQUIPMENT
1 square cheesecloth
1 chinois sieve or jelly bag

PREP
For the apples:

Rinse the apples in cold water.  Stem and cut the apples into quarters without peeling or coring them.

Place the apples in a 6-to-8 quart nonreactive pot and cover with 3 cups plus 4 ounces water.  Bring to a boil and allow them to simmer for 30 minutes on low heat until the apples are soft.

Collect the juice made by the apples by pouring this preparation into a fine chinois sieve or jelly bag, pressing lightly on the fruit to release the juice. Let the juice drain out completely so you have the proper 2 ½ cups, preferably overnight in the refrigerator.

For the blood oranges:

The next day, slice the blood oranges in half and juice them, producing 4 cups of juice, and reserving any seeds and the skin of two oranges. Using a spoon, scrape the membrane, white pith and any excess fibers out of the oranges; place the membrane and seeds in a piece of cheesecloth and tie shut. Using a sharp paring knife, slice the peel into thin ¼-inch strips. Blanch the peel in 2 cups of water, bringing water to a boil, and then discarding the water. Add new water, bring to a boil again; repeat three times.

Place the apple juice, orange juice, lemon juice, blood orange peel, 4 cups sugar and the seeds in cheesecloth into a 6- to 8-quart dutch oven, stainless steel or copper pot.

 For the jars and lids:

Wash and rinse jars; put them into a big stockpot; cover jars with water and bring to a boil; boil covered for 10 minutes to sanitize. Let stand in hot water until ready to fill.

Bring lids and rings to boil; turn off heat; let stand in hot water until ready to screw onto the jars.

COOK

Bring fruit to a boil and boil rapidly, stirring gently. Skim any foam that rises. Cook on high heat for 10 minutes, and stir constantly. Skim again if need be. Remove the cheesecloth with the seeds and stir; return to a boil and boil rapidly for 10 minutes, stirring frequently.

The syrup will reach the gel stage at 221 ° F (105 ° C) on a candy thermometer, about 10 more minutes. If you don’t have a thermometer, test the consistency by placing a teaspoon of the hot marmalade onto one of the frozen spoons you prepped. Let it rest for a few minutes, then test the gel by tilting the spoon vertically; what is the consistency? If the marmalade run loosely like syrup then it’s not done yet, but if it glides slowly along in a gloopy glob, then the preserves are ready. If syrupy, bring it to a boil again for 1 to 5 minutes.

PRESERVE

Let marmalade sit for 2 minutes before filling jars, so it can just start to congeal. Fill jars to 1/4″ of top — using a wide-mouth funnel and a ladle to fill the jars helps avoid a big mess.

Wipe rims clean with a damp paper towel. Screw on lids (2-peice lids are easiest to use).

Put filled jars in water; make sure they’re thoroughly covered with 1 inch of water over the top of the lids. Boil for 6 minutes (add 1 minute more for every 1,000 ft. above sea level).

Lift the jars out of the water with your jar lifter or tongs and let them cool without touching or bumping them in a draft-free place. You can then remove the rings if you like. Once the jars are cool, you can check that they’ve sealed pressing gently in the center of the lid with your finger. If it pops up and down, it’s not sealed. If it’s firm and doesn’t move, then it’s sealed. If any of your jars have a faulty seal, don’t panic, just put the jar in the refrigerator right away and you can still use it – breakfast tomorrow!

Once cooled, store them in a dark place like a cupboard or closet. They last up to 12 months. After about 8 months, they may darken in color and start to separate or become less gelled. Marmalade will last two to four months once open and refrigerated.
Pairs well with strong and creamy blue cheese such as a Fourme d’Ambert or a creamy and sweet Cantalet; great on buttered whole-wheat toast; delicious with chocolate or ginger cookies.

1 comment to Blood Orange Marmalade Recipe

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