Dunwoody Jam Company Spreads the Love
Emily G's Jams of Love sold locally, plus recipes for your table
Start the New Year with a spread of Emily G's Jam of Love.
"There is nothing you can't do with jam," said Emily Myers, one of the Emily G's founders.
Think outside the jar. Brie quesadilla appetizers, cranberry cocktails, and mustard glazed salmon entrées, using the delicious and natural ingredients from one of Emily G's jams.
Emily G's creators, Gina Bodell and Emily Myers, are neighbors and share a passion for cooking and creating easy, simple recipes for their growing families to enjoy. They both took breaks from their professional careers to become stay-at-home moms.
Their business "jelled" one afternoon in the spring of 2008 after returning from strawberry picking with their kids.
"Gina and I have young children the same age," Myers. "When we returned from our strawberry picking, we had a lot of extra strawberries and Gina decided to make jam. It was a big hit with our kids and neighbors, and our business was born."
Two and a half years later, the Dunwoody business has grown to an offering of 23 seasonal flavored jams. As the seasons change, so do the fruits and vegetables that make the jam. The spring and summer menu offers Mango Tango, Peach Blackberry, and Bold Blue.
For the wine lover, summer offerings include Pinot Grigio and Red Zinfandel. The most popular jams, such as Jalapeno Raspberry and Triple Berry Jam are offered year round.
"We match every personality and palette," Bodell said. "If you don't have a savory sweet tooth, you might like our roasted red pepper jam or if you want something sweeter, Pear Honey is a traditional southern jam that is a sweet alternative."
Each variety of jam is hand poured and made in small batches. This year's Santa Jam sold out a week before Christmas.
"We make as much as we can to last a certain amount of time and when it's gone, it's gone," said Myers.
What makes these artisan jams unique are their natural ingredients. The fruits and vegetables are picked at their peak of ripeness from many local Georgia farms.
"We use as many Georgia farmed products as we can. The pears we use in our Pear Honey Jam, comes from a small town farm in Good Hope, Ga. Our Peach Blackberry is made from Pearson's Peaches, also a Georgia farm," said Bodell.
Similarly, the Apple Pie Jam is made from produce which comes from Hillside Orchard in Tiger, Ga.
Emily G's Jam of Love are now sold in 84 locations, including wineries in California. Locally, the jams are sold in several local establishments, including the Dunwoody Green Market, D'Vine Wine Bar and Shop and Artichoke Designs.
They also sell their jam at local farmers markets around metro Atlanta.
"It's no longer just Gina and I, we have great people working with us and are continuing to grow our staff," said Myers.
There is a cookbook available on their website, complete with favorite jam recipes. Gift boxes are available that offer not only Emily G's Jams but other artisan finds, such as coffee sampler the partners discovered from a roaster in Tyler, Texas.
They plan to expand their business with other exciting new products.
"We want to build our brand and branch out with other quality items to offer our customers," said Bodell.
The most recent launch is a Sipping Chocolate. Jam is not just for toast anymore, thanks to these two inspiring partners.
A few jam-friendly recipes:
Emily G's Cranberry Cocktail
2 bottles of Cabernet Sauvignon (any red wine will do in a pinch)
1 jar Emily G's Cranberry Port Jam
10 oz. Triple Sec
In a large saucepan, heat the jam and Triple Sec over low heat, whisking to combine. Add the wine and whisk. Pour into a pitcher and serve. This can be made 24 hours ahead of time, just chill it in the fridge.
Brie Quesadilla with Emily G's Jalapeno Raspberry Jam
1 bag flour tortillas
1 wheel of brie cheese
1/4 cup chopped cilantro
1 jar Emily G's Jalapeno Raspberry
Place flour tortillas on a baking sheet and spread on Jalapeno Raspberry Jam. Place brie slices on top and sprinkle with cilantro and green onion. Place another flour tortilla on top and sprinkle with cilantro and green onion. Place another flour tortilla on top. Bake at 400 degrees for about 10 or 15 minutes or until cheese is melted. Serve with additional Emily G's Jalapeno Raspberry on the side.
Sausage Bites with Apple Pie Mustard
3 links of sausage
Pretzel sticks (thin, salted)
1/4 cup Emily G's Apple Pie Jam
2 Tablespoons of Dijon mustard
Whisk together jam and mustard. Set aside. Cook the sausage links in a sauté pan. Once cool, slice into 1/2 inch circles. When you are ready to serve, insert a pretzel into the sausage round (think of it like a toothpick) so that the pretzel is standing straight up. Plate and serve with mustard sauce.
Salmon with Wine and Mustard
1 whole salmon side
1/3 cup Emily G's Cabernet Sauvignon Jam
Juice of 1/2 a lemon
2 Tablespoons course ground mustard
2 green onions, sliced thin
Preheat oven to 425 degrees. In a microwave safe dish, heat jam for 20 seconds. Whisk jam with lemon juice and mustard. Set aside 1/2 the sauce in a separate dish to pass at the table. Place the salmon in a large baking pan. Season with salt and pepper. Pour on remaining sauce. Sprinkle with onions. Roast for 15 minutes or until the desired temperature is reached. Serve with extra sauce.