Latest news with #jam
CBC
24-07-2025
- Business
- CBC
8-year-old Islander jammed up this summer as business takes off
One young P.E.I. resident is making the most of his summer vacation. Finnegan Chandler launched a jam business a few years ago, and now he's working hard just to keep up with demand. CBC's Connor Lamont has the story.
CNN
21-07-2025
- Entertainment
- CNN
Bonne Maman's limited-edition 2025 Advent calendar just dropped. Get it before it sells out
Though we're sweating away in record-breaking temperatures right now, the CNN Underscored team is already thinking about holiday gifting. And we're not the only ones with Christmas in July on the brain. Bonne Maman just dropped its 2025 Advent calendar, which you can buy now. Don't wait to add it to your cart, though; this adorable box of jams always sells out fast! Bonne Maman 2025 Limited-Edition Advent Calendar Back for its ninth year, this year's Advent calendar features a gorgeous redesign and 24 delicious Bonne Maman jam flavors to help you count down the days until Christmas. Each jam comes packaged in individual mini boxes, so you don't even have to worry about the gift wrap. While the holidays are still months away and we're not quite ready to put out the Christmas tree, it's never too early to get a head start on your gift shopping so you can save stress down the line (and actually enjoy the holiday season). Whether you're looking for a gift for the men in your life or a present for the women closest to you, this is a universal gift anyone will love — including yourself! This year's assortment includes some new flavors that already have my tastebuds watering. Some standout flavors include: Caramel Spread with Coffee, Mango and Ginger Spread, Pear and Mandarin with Cinnamon Spread and Strawberry with Passion Fruit Spread. And that's just a sampling of what you or your giftee has to look forward to, so we can tell it's sure to be a winning present. Once you've eaten up all the jams, you can repurpose the mini boxes into decor, place settings or use them to wrap up stocking stuffers. There's nothing better than a gift that keeps on giving! I've been covering Bonne Maman's cult-favorite Advent calendar drops for the last few years and can confirm it sells out in the blink of an eye. So, do yourself a favor and grab a few now so you'll be prepared for when the holidays roll around. Pro tip: It doesn't hurt to have a couple extra on hand for last-minute gifting needs! CNN Underscored has a team of skilled writers and editors who have many years of experience testing, researching and recommending products, and they ensure each article is carefully edited and products are properly vetted. We talk to top experts when applicable to make certain we are testing each product accurately, recommending only the best products and considering the pros and cons of each item. Senior lifestyle editor Tamara Kraus has nearly a decade of experience writing gift guides and has tracked Bonne Maman's Advent calendar launches for about five years.
The Guardian
02-07-2025
- General
- The Guardian
Jam tarts and summer pudding cake: Nicola Lamb's recipes for baking with mixed berries
First up, a crostata-inspired jam tart that's perfect for afternoon tea or nibbling throughout the day. Fennel seeds in the buttery pastry give a subtle flavour surprise, although you could omit them, or try coriander seeds or ginger instead. A small batch of jam is surprisingly quick to make, but you can, of course, use shop-bought, or make use of one of those jars living rent-free in your cupboard. Then, a summer pudding-inspired cake that makes a delightful centrepiece – the juices from the berries absorb into the top third of the sponge, giving it a gorgeous, ombre tone that looks as beautiful as it tastes. Use a mixture of whatever berries are plentiful; frozen will work well, too. Prep 5 min Cook 1 hr 10 min, plus cooling Chill 1 hr Serves 8 For the sponge3 large eggs 20g vegetable oil 40g whole milk 120g caster sugar 100g plain flour 1½ tsp baking powder A pinch of flaky salt For the soak 550g mixed berries, fresh or frozen and defrosted 100g caster sugar For the cream300ml double cream 30g caster sugar (optional, depending on how sweet the fruit is) Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm square tin. Separate the eggs, and put the whites in the bowl of a stand mixer, if you have one. Whisk the oil and milk into the yolks. Whisk the egg whites until foamy, then add the sugar a tablespoon at a time, whipping on high speed until you have a stiff, glossy meringue. Whisk a quarter of the meringue into the yolks to lighten, then sift over half the flour and the baking powder, and fold in. Fold in half the remaining meringue, followed by the remaining flour. Finally, fold in the last of the meringue and a pinch of salt – the batter should be very airy. Pour into the lined tin and spread with a spatula. Gently tap the tin on a counter to burst any large air bubbles, then bake for 30 minutes, until golden and firm. Leave to cool completely, then take out of the tin and put it in a larger tray or serving tin. Poke holes all over the top with a skewer or fork. Meanwhile, in a saucepan, simmer the berries, sugar and 100g water for two to three minutes (eight minutes, if using frozen berries), until the berries release their juices. Strain, catching the juices in a bowl, then leave the juices to cool for 15–20 minutes (you should be able to dip in your finger comfortably). Set aside two tablespoons of juice to decorate, then pour the rest slowly all over the sponge, not forgetting the edges. Collect any juice pooled in the tray and pour it back over the sponge. Set aside 120g of the berry pulp, then spread the rest on top of the cake. Whip the cream and sugar to medium peaks, then gently fold in the reserved pulp to make a rippled effect. Save a few large berries for the top, then spread the cream over the sponge, and drizzle on the reserved syrup and berries. Chill for at least an hour before serving. Prep 5 minChill 30 min+ Cook 1 hr Serves 8 For the quick berry jam300g mixed berries (frozen are fine)150g caster sugar 30g lemon juice For the shortbread dough1½ tsp fennel seeds 80g light brown sugar 120g room-temperature butter, plus extra for greasing1 egg (about 50g)240g plain flour ½ tsp baking powder ½ tsp flaky salt To finish (optional)Demerara sugarFennel seedsCreme fraiche or yoghurt, to serve Put the jam ingredients in a saucepan and bring to a boil on a medium heat. Cook, stirring occasionally, for about 15 minutes, until glossy and thick, then test the set: put a teaspoon of jam on a small plate, pop it in the freezer for two minutes, and it should form a skin that wrinkles when you drag a finger through it, without refilling the gap. If not, cook the jam for another two minutes and retest. Pour into a clean container, leave to cool, then seal and store in the fridge. For the shortbread, blitz the fennel seeds and sugar in a blender until fine (or crush the fennel in a mortar, then mix with the sugar). Mix in the butter for a minute or two, until combined and somewhat airy, then mix in the egg. Stir in the dry ingredients until the mix comes together into a soft dough, then wrap and chill in the fridge for at least 30 minutes, or overnight. When you are ready to bake, remove the dough from the fridge and let it soften to room temperature (you can knead it a bit to warm it up). Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23-24cm fluted tart tin with butter. Set a quarter of the dough aside, then press the rest evenly into the base and sides of the tin. Now spread 200-250g of the jam on top (save any excess for porridge or toast). Pinch off little pieces of shortbread from the reserved dough, and use these to cover the jam, leaving a few small spaces for it to peep through. Sprinkle with demerara sugar and fennel seeds, then bake for 25-30 minutes, until golden – the jam should be bubbling in places. Once cool enough to handle, take the tart out of its tin and leave to cool before serving with a spoon of creme fraiche or yoghurt, if desired. Nicola Lamb is a pastry chef and author of the weekly Kitchen Projects newsletter and Sift, published by Ebury Press at £30. To order a copy for £27, go to
The Guardian
02-07-2025
- General
- The Guardian
Jam tarts and summer pudding cake: Nicola Lamb's recipes for baking with mixed berries
First up, a crostata-inspired jam tart that's perfect for afternoon tea or nibbling throughout the day. Fennel seeds in the buttery pastry give a subtle flavour surprise, although you could omit them, or try coriander seeds or ginger instead. A small batch of jam is surprisingly quick to make, but you can, of course, use shop-bought, or make use of one of those jars living rent-free in your cupboard. Then, a summer pudding-inspired cake that makes a delightful centrepiece – the juices from the berries absorb into the top third of the sponge, giving it a gorgeous, ombre tone that looks as beautiful as it tastes. Use a mixture of whatever berries are plentiful; frozen will work well, too. Prep 5 min Cook 1 hr 10 min, plus cooling Chill 1 hr Serves 8 For the sponge3 large eggs 20g vegetable oil 40g whole milk 120g caster sugar 100g plain flour 1½ tsp baking powder A pinch of flaky salt For the soak 550g mixed berries, fresh or frozen and defrosted 100g caster sugar For the cream300ml double cream 30g caster sugar (optional, depending on how sweet the fruit is) Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm square tin. Separate the eggs, and put the whites in the bowl of a stand mixer, if you have one. Whisk the oil and milk into the yolks. Whisk the egg whites until foamy, then add the sugar a tablespoon at a time, whipping on high speed until you have a stiff, glossy meringue. Whisk a quarter of the meringue into the yolks to lighten, then sift over half the flour and the baking powder, and fold in. Fold in half the remaining meringue, followed by the remaining flour. Finally, fold in the last of the meringue and a pinch of salt – the batter should be very airy. Pour into the lined tin and spread with a spatula. Gently tap the tin on a counter to burst any large air bubbles, then bake for 30 minutes, until golden and firm. Leave to cool completely, then take out of the tin and put it in a larger tray or serving tin. Poke holes all over the top with a skewer or fork. Meanwhile, in a saucepan, simmer the berries, sugar and 100g water for two to three minutes (eight minutes, if using frozen berries), until the berries release their juices. Strain, catching the juices in a bowl, then leave the juices to cool for 15–20 minutes (you should be able to dip in your finger comfortably). Set aside two tablespoons of juice to decorate, then pour the rest slowly all over the sponge, not forgetting the edges. Collect any juice pooled in the tray and pour it back over the sponge. Set aside 120g of the berry pulp, then spread the rest on top of the cake. Whip the cream and sugar to medium peaks, then gently fold in the reserved pulp to make a rippled effect. Save a few large berries for the top, then spread the cream over the sponge, and drizzle on the reserved syrup and berries. Chill for at least an hour before serving. Prep 5 minChill 30 min+ Cook 1 hr Serves 8 For the quick berry jam300g mixed berries (frozen are fine)150g caster sugar 30g lemon juice For the shortbread dough1½ tsp fennel seeds 80g light brown sugar 120g room-temperature butter, plus extra for greasing1 egg (about 50g)240g plain flour ½ tsp baking powder ½ tsp flaky salt To finish (optional)Demerara sugarFennel seedsCreme fraiche or yoghurt, to serve Put the jam ingredients in a saucepan and bring to a boil on a medium heat. Cook, stirring occasionally, for about 15 minutes, until glossy and thick, then test the set: put a teaspoon of jam on a small plate, pop it in the freezer for two minutes, and it should form a skin that wrinkles when you drag a finger through it, without refilling the gap. If not, cook the jam for another two minutes and retest. Pour into a clean container, leave to cool, then seal and store in the fridge. For the shortbread, blitz the fennel seeds and sugar in a blender until fine (or crush the fennel in a mortar, then mix with the sugar). Mix in the butter for a minute or two, until combined and somewhat airy, then mix in the egg. Stir in the dry ingredients until the mix comes together into a soft dough, then wrap and chill in the fridge for at least 30 minutes, or overnight. When you are ready to bake, remove the dough from the fridge and let it soften to room temperature (you can knead it a bit to warm it up). Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23-24cm fluted tart tin with butter. Set a quarter of the dough aside, then press the rest evenly into the base and sides of the tin. Now spread 200-250g of the jam on top (save any excess for porridge or toast). Pinch off little pieces of shortbread from the reserved dough, and use these to cover the jam, leaving a few small spaces for it to peep through. Sprinkle with demerara sugar and fennel seeds, then bake for 25-30 minutes, until golden – the jam should be bubbling in places. Once cool enough to handle, take the tart out of its tin and leave to cool before serving with a spoon of creme fraiche or yoghurt, if desired. Nicola Lamb is a pastry chef and author of the weekly Kitchen Projects newsletter and Sift, published by Ebury Press at £30. To order a copy for £27, go to
Daily Mail
01-07-2025
- Business
- Daily Mail
Fans' fury as Meghan Markle's new apricot spread oversells with disappointed customers who paid for orders left empty-handed and offered refunds instead
Meghan Markle's As Ever apricot spread has been oversold with disappointed customers threatening 'war' after being offered refunds instead, MailOnline can reveal today. The Duchess of Sussex's jam was one of a raft of new products that sold out within an hour last month. When available to buy, the sweet treat is $9 a jar or $14 when bought in special 'keepsake packaging'. But some customers who won the race to buy the apricot spread, not officially called jam because of its high fruit content, have been informed them their order cannot be fulfilled. They will, however, be sent a free jar when it is back in stock. It came as Meghan Markle picked fresh apricots from her garden in an Instagram post over the weekend. But eagle-eyed social media users soon noted that the fruit she had picked was a different colour, and much riper, than those still on the tree. 'Due to high demand, we are unable to fulfill your order of the apricot spread at this time. We are refunding the purchase of this item by the end of this week', an email from As Ever said. 'In addition to the refund, we want you to know that when the apricot spread is back in stock, you will be the first to receive it, free of charge'. The decision has been maddening for some. One customer said: 'Just received an email from As Ever, they are unable to fulfill my apricot order but will give me a full refund and a free replacement when it becomes available again. I only have a half a jar of my raspberry spread left. It's war tomorrow!!!'. Another complained: 'I hope they fix this. At the minimum comms should be out literally on the day instead of waiting for your product for a while and being disappointed. Not a good customer experience even though the customer service is good after the fact'. Some customers have been promised a refund and a free jar when it is back in stock Despite the disappointment, a number of Meghan's fans, known collectively as the Sussex Squad, have urged the Duchess of Sussex to keep their money. One wrote: 'I know most people will be sad getting this message but this makes me so happy! Meghan is selling out and I couldn't be happier for her!! 'I don't even want my refund, I just genuinely want Meghan to know she is so loved!' Another said: 'I got this one this time around for the apricot spread but I'm good. I know it'll be sent out once available. I still got my crepe boxes and flower sprinkles. And yes, I'm soo happy for Meghan!' Until the weekend, mystery surrounded exactly where the $9-a-jar spread s sold by the Duchess of Sussex under her As Ever brand are actually made. On Sunday the Mail can reveal that the sweet treat is manufactured by the same US giant which sells her packs of herbal tea. It also makes her sold-out orange blossom honey - priced at $28 a jar. Additionally the factory makes a 'strawberry and wild rose' preserve as part of a tie-up with Bridgerton - the hit series set in Regency England made by Netflix, with whom the Sussexes also have a deal. The firm - which has the decidedly un-Royal name The Republic of Tea - is headquartered in Larkspur, California, 350 miles away from Meghan's Montecito mansion. However its factory is 2,000 miles away in Illinois. With half-a-million visits to her As Ever website after the last 'product drop' on June 20, a tie-up with a commercial manufacturer was inevitable to satisfy customer demand. Neither the Sussexes nor Netflix has yet confirmed exactly where the spread - currently marked on Meghan's website as 'coming soon' - is made, or where the raspberries are sourced. But a source close to the Duchess said that in order to formulate the commercially available product, they 'started with the version Meghan makes at home and worked to develop a version of it that could be produced at scale.' Nevertheless after months of marketing the preserve as an artisanal 'crafted' product, the truth will only increase scrutiny of the brand's sustainability credentials. Her website describes her 'signature' raspberry jam as 'inspired by the recipe Meghan crafted in her home kitchen' – and also says it was deliberately ' crafted with a fluid texture '. But a video shared by the Duchess shows that her spread is made in a factory, with fingers quickly pointed at The Republic of Tea, which also makes a fruit preserve. Last week Mail Online revealed that it appears Meghan's hibiscus, lemon ginger and peppermint teas are made by the firm thanks to tell-tale metadata on the As Ever website. Meghan's $12 tins of hibiscus tea contain 12 bags - three times as much as Republic of Tea's own product. The Duchess has gone to great lengths to portray the preserve as an artisanal product. There was an enchanting video posted to her Instagram Stories showing a bubbling pot of the jam and featuring four-year-old Lilibet Its 'Natural Hibiscus Tea Bags' retail at $11.50 for a tin of 36, working out at 32 cents per cup, albeit in differently-shaped bags. Republic of Tea also makes jars of Bridgerton strawberry and wild rose tea fruit preserve, priced at $12 for a 306g jar - working out at around the same price per gram as Meghan's offering. Its ingredients are listed as: 'Strawberries, cane sugar, wild rose syrup (custom rose tea blend, rosewater, cane sugar), lemon juice, fruit pectin.' Meanwhile Meghan's As Ever raspberry spread - it is not, technically, a jam because of its high fruit content - is made from: 'Raspberries, organic pure cane sugar, organic lemon juice concentrate and fruit pectin'. Meghan revealed for the first time in February that 'jam is my jam' – and recorded a video explaining why those who know her best are aware of her secret love of making jam. When she first released 50 fruit spreads and sent them to her nearest and dearest friends she was careful to point out that each one was home made at her kitchen table using her own recipe. On her Netflix show With Love, Meghan described harvesting berries in her kitchen, making small-batch jars, saying: 'I did save one of 50 for my mom.' Meghan's As Ever products including her jam launched in April and rapidly sold out Last night a source close to Meghan confirmed to the Daily Mail that Republic of Tea makes her As Ever raspberry spread but said the supplier was changing. The firm also makes her sold-out orange blossom honey - priced at $28 a jar. In a statement, US streaming giant Netflix said: 'Netflix and As Ever take pride in working with best-in-class vendors that meet our high standards for exceptional products. 'It's been exciting to see how much fans have embraced the As Ever product line, with the first two launches selling out so quickly. 'We're looking forward to continued success as we expand and release more As Ever products throughout the year and beyond.'
