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Now Available

Rhubarb and Strawberry Jam

Apricot Hazelnut Jam

Crabapple Jelly

Light Apple Butter

Paradise Jelly


Dear Friends,

The rumors are true!  After years of filling up all of my pantry space with jams, jellies, butters and pickles made of the neat things I find at farmer’s markets and specialty shops, I decided that it was time to throw the doors open and share the wealth.  Thus was born Bakerina Kitchens, the place where you can find the answers to questions like “I wonder what paradise jelly tastes like?” or “Damsons?  what the heck are those?”

Because we are a brand-spanking-new enterprise, I will be only be offering preserves for now.  I have a pantry full of apple butter, paradise jelly, crabapple jelly and damson butter, waiting to travel from beautiful, uptown Astoria, Queens, NYC, to your own kitchen.  Since we went live on March 10, I have already received inquiries as to whether I will be shipping baked goods, such as bread, cake or pie.  The short answer is that I’d love to, but some things (like pie) require more shipping ingenuity than others (like sandwich bread), and I don’t want to disappoint anyone by promising you a nice cherry pie if it will basically be pie shake by the time it reaches your front door.  That would not be cool, not at all.

Thank you for taking time to visit!  Do continue to drop by; as the seasons progress and new items become available, I’ll be posting information about them here.  Feel free to drop me an email at if you have any questions, or if you’d just like to say hi.

Cheers,
Jen (a/k/a Bakerina)


Quantity Available: more than 10
Size: Half-Pint
Cost: $10.00

As a tiny bakerina, I used to eat quantities of a rhubarb and strawberry dessert that was a specialty of my Swedish great-grandmother’s.  I don’t know whether it was meant to be a cold fruit soup or a compote; we always called it Rhubarb and Strawberries, as in “Do we have any rhubarb and strawberries left?” This jam, while a bit sweeter and richer than Rhubarb and Strawberries, nonetheless evokes all the magic of that beautiful old dish, and reminds me once again, as if I’d needed reminding, that rhubarb and strawberries were born to play together.  As with most jams, this is very good on toast, but it’s also nice stirred into yogurt, spread onto a fruit pizza or a jam tart, or simply dollopped onto a fluffy, savory buttermilk biscuit.



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rhubarb and strawberry jam

’Cause it’s summer.  Summertime is here.



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