El Navarrico Jams

TAST­ING NOTES FROM THE CURATOR

Made from the high­est-qual­i­ty har­vests in what is some­times con­sid­ered the cor­nu­copia of Spain, El Navarrico’s pre­mi­um jams add their own spe­cial fla­vor and ele­gance to any meal.

• Toma­to Jam – Made with ripe toma­toes from Navarrico’s own gar­den, its acid­i­ty is bal­anced with a bit of sug­ar. The result is a beau­ti­ful, high­ly aro­mat­ic conserve. 
• Onion Jam – Made with fresh, raw onions, preser­va­tion brings this jam’s nat­ur­al sug­ars to the fore­ground in a strong yet sweet-savory mix.
• Pep­per Jam – Pre­pared the nat­ur­al, arti­sanal way, this is a creamy sweet con­serve with a bit of a kick to it.

PREPA­RA­TION OR PAIRINGS

With a vari­ety of jam options, you’re nev­er lim­it­ed for your lunch options. Each of these jams goes beau­ti­ful­ly with toast all on its own, but they are also love­ly with dif­fer­ent food com­bi­na­tions. El Navarrico’s toma­to jam is a break­fast-time delight, deli­cious over a savory omelet or open-faced sand­wich. For hearti­er meals lat­er in the day, the sweet acid­i­ty of it goes well with turkey burg­ers, grilled chick­en sand­wich­es, or the com­fort food king — grilled cheese. Onion jam goes from the char­cu­terie board to steak din­ners, work­ing mar­vels along­side chut­neys to bring out the best in pâtés and Cas­taing Foie Gras Mi-Cuit. El Navarrico’s pep­per jam ups your cheese­board game, deliv­er­ing a sweet-spiced taste to go with your hard and semi-hard cheeses. It also works well spooned over grilled fish, for a light pep­per­i­ness with the salt.

THE BOUN­TY OF NAVARRE

Along the banks of the Ebro and Ega Rivers, a short dis­tance from La Rio­ja, José Sal­cedo Soria and Amalia Herce Herce began their busi­ness, Con­ser­vas El Navar­ri­co, in one of the most incred­i­ble grow­ing con­di­tions that Spain has to offer. From sweet piquil­lo pep­pers to ten­der white aspara­gus and del­i­cate baby arti­chokes, their con­serves all come from the fresh­est har­vests from around the town of San Adrián. They have been in busi­ness since 1960.

Storage Instructions

Jars of jams and jel­lies must be stored in a cool, dry place, ide­al­ly in your pantry. After open­ing, it is best to refrig­er­ate them and con­sume them with­in 6 months.