Robert Lambert adds Meyer lemon zest and juice to a combination of wild Michigan blueberries and cultivated blueberries, enhancing their naturally tart pucker. A supporting cast of galangal root syrup, pineapple juice and Cognac harmoniously work together, as Lambert’s expert hand is careful to not let any one flavor overpower the other. Spoon Wild Blueberry Jam on top of a slice of luscious cheesecake or spread it across a slab of warmed lemon pound cake to double the lemon love.
Robert Lambert is many things: Former aspiring rock star, champion of heritage fruits and preserves icon whose marmalades, jellies and jams have garnered a devoted following since the late 1990s. Combining the best fruits harvested from small orchards with fragrant botanicals and, often, fine wine, he coaxes outintense and balanced fruit flavors. Lambert’s innovative techniques are also what sets him apart. Citrus peels are boiled in juice (rather than the more common water) for a boost of flavor, sugar is sparingly used and artificial pectin is never added, instead relying only on natural pectin created by the fruits themselves. This handmade, labor-intensive method yields small batches, but with an unparalleled quality that has captivated Lambert’s fans, ourselves included.