Spreads & Sweets

The smell of Barack Lekvár spread thick on fresh bread is the taste of a Hungarian grandmother's kitchen. Bende has made this apricot spread since ...

The smell of rose petals boiling down in a saucepan is a smell straight out of a Turkish kitchen in early summer, and this jar brings it to your co...

A jar of real acacia honey is the kind of thing families keep for tea, sore throats, and Sunday breakfast, all at once. This is Natalie's Acacia Ho...

Breakfast back home meant a slice of honeycomb straight off the jar, wax and all, next to warm bread. Seebees harvests this natural raw acacia hone...

A spoon of acacia honey stirred into tea or drizzled over warm bread is a small taste of Balkan beekeeping tradition. Seebees' Natural Raw Honey, A...

Seebees Serbian raw floral honey — multi-floral wildflower nectar from Serbian apiaries, slow-set and unfiltered. Deep amber, mixed-bloom, alive wi...

Romania's sweet cherries in light syrup from Alvada Nature — whole sweet cherries preserved fruit-bright in clear syrup. Ruby-glossed, sugar-fresh,...

Răureni compot de visine — Romania's sour cherry compote in light syrup, the Bucharest-pantry winter-dessert classic. Tart-bright, ruby-glossed, fr...

Romania's prunes in light syrup from Nevada Nature — whole prunes preserved soft in clear syrup, the Bucharest-pantry winter classic. Dark-amber, f...

Va-Va Fig Extra Jam is a 580g jar of Macedonian-style high-fruit-content fig preserve from Va-Va Premium Foods — the Extra designation indicating a...

Plum jam next to a slab of kajmak on fresh bread is a breakfast plenty of diaspora kids grew up on. Takovo's plum jam is a Serbian fruit preserve, ...

Whole cherry, light syrup. Danish Choice's cherry preserves keep the fruit whole in a Scandinavian-jam restraint that lets each cherry shine — on t...

Romania's sweetened chestnut puree from Răureni — slow-cooked chestnut into silky spread, ancestrally Romanian. Pale amber, nutty-mellow, the Bucha...

Raspberry jam was the jar saved for Sunday breakfast, sweeter and a little more special than the everyday one. This is Mühlhäuser raspberry jam, a ...

A jar of plum preserve on the breakfast table was the quiet start to the morning, spread thick on bread. Marco Polo's Plum Preserve comes from Marc...

Bosnian šljiva, home set. Extra's plum jam — orchard fruit cooked the home way, sweeter than pekmez and easier to spread. Fills buhtle, layers krem...

Bosnian winter tonic. Spektar's rosehip marmalade — wild šipak cooked to a glowing amber set, carrying the vitamin-C reputation Bosnian grandmother...

Russia's plum confiture from Traditsii Vkusa — slow-cooked plum preserve, dark-rich and lacquer-glossy. Thick-spreadable, plum-deep, the diaspora-R...

Mixed fruit marmalade on morning toast was a taste straight from grandmother's pantry shelf. Vitaminka 1947 makes this Miješana Marmelada (mixed ma...

Jars of homemade jam lined grandmother's pantry shelf every autumn, drenjak (cornelian cherry) among the tartest and most prized. This is Vitaminka...

Magiun simmering for hours in a copper pot until it turned almost black was how grandmothers stretched a plum harvest into a whole winter of breakf...

Gem de gutui, slow-cooked. Livada's quince jam — Romanian orchard fruit reduced to a deep amber set, 100% gutui with no apple or grape filler. The ...

Marco Polo fig preserve — slow-cooked fig in syrup, honey-amber and fruit-soft. Glossy-tender, fig-deep, the diaspora-pantry sweet-jar standard. Sp...

Marco Polo jars have sat on diaspora pantry shelves since around 1980, an American company that kept making preserves the old way. This is their So...