And now, a reading from the book of Jam According to Daniel.
A long time ago, the people consumed jams filled with preservatives and artificial sweeteners.
Then Virginia-based artisan producer Daniel Perry came onto the scene, armed with little more than a love of local, in-season fruit and a palate for good flavor.
In time, his use of spray-free produce and flowers (whenever possible) helped to heal junk-tainted taste buds by creating purer products.
The humble maker’s secret recipe involved one pound of fruit in every jam-packed jar. Cooking it for longer minimized the need for sugar; he also banished pectin.
The people gathered to rejoice in such combos as raspberry and rhubarb, peach and lavender, and hibiscus and white peach.
And it was good.