A word of warning to not stand between me and a jar of fig preserves. Jams, jellies and preserves are my obsession. My nannie got me started on this road and I imagine that right now, she’s cooking up her pear preserves inside the pearly gates…they were that good. I use jelly on toast and PB & Js and the typical stuff, but I also use it like a chutney or a relish–I eat it with eggs, grits, in greek yogurt, on cheese toast, etc. Here’s my take on a recent find.
A little backstory first: I recently went over to Gatlinburg to host their United Way benefit called Taste of Autumn. The nice folks at the Gatlinburg Convention and Visitors Bureau left this wonderful basket of goodies in my hotel room as a thank you. All sorts of handmade treats from some of my favorite places in the Smokies, including a jar of pumpkin butter made by Smoky Mountain Farms. Today was the day I gave it a try. I toasted a piece of nice multi grain bread, spread a little butter on and then spooned on a generous amount of pumpkin butter. “Good gosh, that’s good” were the actual words that came out of my mouth and that is the truth! The consistency is nice and firm, not runny at all, so it spreads really well. The balance of the pumpkin & the sugar is just right. I’ve never had better. Here’s their contact info if you want to give them a try–http://www.gatlinburg.com/things-to-do/details.aspx?id=461 If their pumpkin butter is this good, I can’t wait to visit the shop and sample my way to jelly nirvana.