Jams and jellies and preserves. Erickson Ranch takes the fruit from their trees to make the most delicious condiments. They also locally source certain fruits, such as berries, if they aren't grown on the ranch. Last May I photographed Victoria and Ray making their Meyer Lemon Jelly. They make each batch by hand, from juicing the lemons to the final stir before pouring the hot contents into jars. To watch the process you know they've been perfecting the art of preserving for some time. They have a skillful system down and to watch them work together is to witness two people who have a common love and pride in their fruit, their product and the art of the handmade.

Erickson Ranch is part of a larger community of Solano County & Suisun Valley growers. They utilize the commercial kitchen at Il Fiorello Olive Oil to make their wares. It's such a humbling process to watch the simple, natural ingredients that make up a jam such as their ranch grown Blenheim Apricot and then to taste the finished jam a few days later. My personal favorite is a good ol' peanut butter and jam sandwich! (I would have said jelly, but I've since learned the distinction between a jam and a jelly!)

If you haven't tried their jams, head out to the Ranch (2482 Cordelia Rd. Suisun Valley, CA 94534) on Sunday, June 28 from 11 a.m. to 4 p.m for their season opening event, "All Things Apricot". There will be jam tasting along with other local makers and it is a great day to explore the ranch!

Hope you're all having a wonderful Memorial Day weekend!

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