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the best local meyer lemon preserves?

Ruth Lafler | Jul 29, 200312:43 PM

I recently started eating plain yogurt with a dollop of honey, preserves, etc. for breakfast, and am rapidly making inroads into my stockpile of jams, marmelades and preserves (which prior to this had sat either unopened for years or in the fridge with one spoonful used, since I ate jam about twice a year).

I'm willing to treat myself to some good quality preserves, but I also don't want to shell out $8-12 and get burned.

Because on my continuing theme of the Emperor's New Clothes, what's with McEvoy? They have a shop in the Ferry Building and I finally tried their olive oil and thought it was aweful -- crude upfront and no finish at all. That should should have warned me, but I bought some of their Meyer lemon marmelade and it too was very poor. I wasn't expecting it to be very sweet, but it needed more sugar to bring out the flavor of the fruit; it had almost none of the distinctive Meyer lemon flavor and aroma; and it was so stiff it had actually separated into liquid oozing around a firm, gelatinous lump. I wouldn't buy it again at any price, let alone $8 a (small) jar.

So which of our local producers makes really good Meyer lemon preserves/marmelade that are a decent value (not necessarily cheap, but worth what it costs, especially in relation to similar products)?

BTW, for those of you keeping track, that's three of Ruth's entries in the Emperor's New Clothes category in the Ferry Building Market: Miette, Cowgirl Creamery Cheeses (their own cheeses -- their shop sells some wonderful ones), and McEvoy.

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