Based out of Vermont, Michael Fraley makes Jam. On his website, www.greenjamman.com, he states, “I love black currants, and in 2010, I went to the grocery store looking for currant jam. I could not find it in any store I frequented. After looking for weeks, I took matters into my own hands and decided to make my own.“
Michael is more than just an entrepreneur, he’s an artisan.
Michael makes his fruity concoctions in copper jam pots.
After he began taking fruits from his own garden, like strawberry and rhubarb, expanding his flavors, and slowly designing and organizing his home-based business, he got more involved in selling his products at local markets and met others in the business. This helped Michael learn the best way to get supplies, including getting jars in bulk, as he initially picked them up at the local Walmart.
Here in Vermont the landscape changes through the seasons and so do Michael’s jams. In the spring you can expect interesting combinations with strawberries and rhubarb. In the summer, there are blends of stone fruits, berries, and currants, and Fall brings apples, pears, elderberries, and cranberries mixed with spices. During the winter, fruits that have been stored are made into jams, along with making wonderful marmalades from lemons, grapefruits, oranges, and limes.
On January 8th, 2015, Michael Fraley, won a Good Food Award. The Good Food awards represent the best from America’s growing movement of talented and socially conscious food entrepreneurs. The Green Jam Man was among only 11 American jam makers to win an award. This was the Green Jam Man’s first year entering the competition! Michael won the award for his Black Currant Jam. The first product he created when he set out on his journey.
Michael's Black Currant Jam is going to be used in the December 2015 Vino Pair. If you have left over, enjoy the Black Currant Jam on toast, in yogurt, and served with triple cream cheeses. When blended with olive oil and apple cider vinegar, it makes one knocked out vinaigrette for fresh greens!
Here's the Habanero Jelly cooking. Habanero jelly is The Green Jam Man’s biggest seller and the recipe includes dried apricots and habanero peppers promising a heat that won’t overpower your mouth, but delivers a nice kick. It is really good on grilled cheese or poured over a block of cream cheese.
The Green Jam Man stocks 60 different flavors of jam, rotating them by season. Michael rarely creates any plain flavors instead adding spices and different fruit combinations to arrive at his own unique blends.
VinoPair suggests pairing Green Jam Man Black Currant Jam with Sartori Bellavitano Espresso cheese.