Peak-season strawberries, harvested at their ripest point, slowly reduced and gently kissed with hardwood smoke.
This isn’t sugary grocery-store jam. It’s layered. The fruit leads -bright, acidic, floral - and then the smoke rolls in softly, like the last embers of a field fire at dusk. The smoke doesn’t overpower. It deepens. It rounds out the sweetness and gives the berries backbone.
Cooked low and steady to preserve texture and integrity. No artificial smoke. No fillers. Just fruit, fire, and time.
Thick enough to hold its shape on a spoon. Soft enough to melt into warm bread.
This is what happens when summer meets flame.
Smoked Strawberry Jam
Savory Applications
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Brush onto grilled pork chops or duck breast in the final minutes of cooking
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Fold into pan sauce with red wine and shallots
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Spoon over triple-cream brie or baked camembert
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Whisk into a vinaigrette with cider vinegar and cracked pepper
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Spread on a smash burger with aged cheddar
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Add to charcuterie boards for contrast against cured meats
Breakfast & Brunch
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Swirl into Greek yogurt with toasted oats
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Spoon over ricotta and grilled sourdough
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Layer inside croissants or brioche
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Pair with scrambled eggs and crispy bacon
Sweet Applications
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Glaze a vanilla pound cake
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Fill thumbprint cookies
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Stir into buttercream for subtle smoke depth
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Serve warm over vanilla ice cream with flaky salt
Cocktail / Bar Use
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Shake into a bourbon sour
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Muddle into a mezcal spritz
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Add a spoonful to sparkling wine
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Blend into a strawberry old fashioned variation
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