“Marley Mills is the alchemist of all things wild in the kitchen including making jelly out of knotweed, chokecherries and wild grapes.”
—Jesse DeGroodt, The Chatham Press, July 2015
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A limited selection is available at Dan's Diner in Spencertown, NY !
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Currently sold out items are
Flower Petal Jelly Pack
Bee Balm , Tastes remarkably like Earl Grey tea.
Dandelion , Looks like sunshine, tastes like honey.
Violet , Purple with a light floral-grape flavor.
& Rose Petal A delicious filling for thumbprint cookies & jellyroll cakes.
Fruit Jams & Jellies
$15/8 oz jar
Adrak Ilaichi Spiced Plum Plums spiced with ginger & cardamom.
Apple Cider Fresh apple cider from local orchards provides an intense, tangy flavor.
Autumn Hedgerow The lesser-known fruits of fall. Deliciously sweet & tangy.
Blackberry Abundant in our area, when fully ripe blackberries make an incredibly flavorful, naturally sweet jam.
Black Raspberry & LemonSlightly tart. Straining out most of the seeds yields a smoother, flavorful jam.
Blueberry Lemon A touch of Florida lemon sparks with sweet local blueberries.
Chokecherry A type of wild cherry, chokecherries are very tart, & make a wonderful deep-flavored jam.
Concord Grape Harvested from grapes escaped into the wild. Bolder & less sweet than store-bought sugar-laden junk.
Cran Apple Local wild apples blended with Cape Cod cranberries make this jam a tangy treat.
Cranberry Blueberry Preserves Tart, whole Nantucket cranberries & local blueberries. Tangy & sweet.
Elderberry An earthy & robust deep purple jam.
Ginger Pear Local seckel & barlett pears, seasoned with fresh grated ginger root for a spicy kick.
India–Spiced Quince Sweet & unique. Mixed with orange, cardamom, & candied ginger.
Fruit Jams & Jellies
$15/8 oz jar
Peaches & Cream Madagascar vanilla beans plus juicy, ripe peaches.
Raspberry Lime Ripe red raspberries blended with Mexican lime for a touch of tartness.
Strawberry Rhubarb A classic. Organic strawberries & rhubarb, both from The Berry Farm.
Strawberry Vanilla Reminiscent of fresh strawberries & cream.
Wild Hawthorn Deliciously sweet & tangy with a deep red color from the skins of the fruit.
. . . and more flavors are coming !
Savory Herb Jellies
$10/4 oz jar
Balsamic Rosemary Pairs well with hard & soft cheeses, lamb, venison, & pheasant.
Chive Blossom Excellent on bagels & cream cheese, or mix with sour cream for a tasty dip.
Lemon Dill Great as a marinade or glaze for any fish, especially salmon.
Lime Cilantro A unique addition to burritos, tacos, & layered dips, or marinade chicken.
Flower Petal &
Sweet Herb Jellies
$10/4 oz jar
Bee Balm Tastes remarkably like Earl Grey tea.
Dandelion Looks like sunshine, tastes like honey.
Elderflower & Vanilla A perfect blend of delicate sweetness and perfumed bouquet.
Lemon Balm Syrup Sweet & tangy, similar in taste to lemonade.
Spearmint Serve with lamb, pork chops, or toss with green beans or fresh peas.
Spruce Tip Light, bright citrus flavor with a hint of pine. Excellent with peanut butter !
Sumatran Coffee A sweet, caffeinated treat for dark roast coffee lovers everywhere.
Violet Purple with a light floral-grape flavor.
Wild Day Lily Sweet & tangy with hints of citrus & melon.
Hover over flavor names for a short description or download a copy of my most recent Flavor Explainer
I've been making homemade jams and jellies since I was a kid helping my mom. She thinks it's funny that I do now for fun what she had to back then to get by. But I really do enjoy it – I love scouting for blossoms in the spring, and going back a few months later to harvest the wild berries and fruit those blossoms promised. I find standing at the sink cleaning and picking over my haul soothing, and the actual process of jam making is truly meditative – so much stirring !
Yes, I love making jam. My friends benefit from my obsession quite a bit, as do our local service providers and the occasional random stranger I happen to start talking to. My friends and family jokingly agree that I need help – but not a single one of them is willing to interfere, lest they mess with their jam supply.
So instead they suggested, repeatedly, that I sell some of my jam – at least enough to pay for the habit, as it were. I finally figured out that they were right, and madebymarley was born. It's been a hit ever since.
Locally grown, locally processed. The fruits, herbs, and flowers used in my products are locally grown (except for the cranberries and citrus – those don't like to grow around here!) and processed by me, by hand. Many fruits – including raspberries, blackberries, cherries, elderberries, grapes, and apples – I harvest from the wild spaces of Columbia and Berkshire counties. What I can't find wild, I source from area farms and orchards.
More fruit, less sugar. My jams and jellies use about a third the added sugar of most others – 2 cups of sugar for every 4 cups of fruit puree or juice, compared to 6–7 cups of sugar in traditional recipes. I haven't had anyone complain yet about the missing sugar, and the natural taste of the fruit comes through so much better. Even the herb and flower jellies use less sugar than traditionally called for.
Locally sourced jams. The flavor on the stove depends on the season. First crop of the year is usually strawberries, wild or cultivated, and then black cap raspberries. High summer means wild chokecherries and currants, then blueberries and peaches. Late summer brings elderberries and wild grapes, red raspberries and seckel pears, along with some early apples. Autumn is full of wild apples and crabapples, and shy, underappreciated fruits like speckleberries, rosehips, and barberries. And you never know what I'll be cooking up in winter – it depends what was bountiful enough to get into the freezer during the months prior.
I like to play with flavors, like strawberry vanilla or ginger pear. I also enjoy blending tastes together – triple berry (strawberry, raspberry, and blueberry), summer hedgerow (chokecherry, blackberry, and elderberry), or autumn hedgerow (crabapple, rosehip, and barberry). And I love mixing in just enough cranberry to give the jam some bite, so cran–grape and cran–apple are some of my favorites.
I fill the down time between harvests by making herb and flower–blossom jellies.
Herb jelly? Really? Yes, really. Fresh chopped herbs are steeped in a blend of apple and lemon juices and vinegar. After straining, the resulting infusions are made into jellies that can be used as delicious condiments. Chive jelly on a bagel with cream cheese is amazing. Or rosemary jelly with cheese and crackers. Melt herb jelly in a sauce pan, add a little vinegar and oil, and you've got an instant marinade. Use it straight from the jar to glaze poultry, pork, fish, or veggies. It caramelizes beautifully on the grill.
But what is flower–blossom jelly? These jellies can be made with any edible flower. Clean flower petals are steeped in a blend of apple and lemon juices. The resulting infusions are strained and made into jellies with delicate flavors and beautiful colors. Dandelion jelly tastes almost like honey, while bee balm jelly reminds me of Earl Grey tea. And thumbprint cookies filled with rose petal jelly are absolutely divine. Flower–blossom jellies also make interesting fillings for jelly–roll cakes, and can be warmed for a unique pancake or ice cream sauce.
I am feeling well enough that I believe I can keep up with ongoing demand.
You can order any time by emailing me or sending me a note via Facebook Messenger.
Locally, a limited selection is available at Dan's Diner in Spencertown, NY.
1005 State Route 203
Spencertown, NY 12165
Email me directly at email@example.com.
You can also find me online on Facebook and Instagram
I look forward to hearing from you !