Filigree Jam

There's a woman here in Tulsa named Kat Griffin who makes jam. She's been a customer for some time, but only recently mentioned this jam thing. Kat is a fromagier (I just made that word up I think), a connoisseur of and certified sensory analyst of fine cheeses. She came up with these jams as a way to complement different types of cheese. Now, if you've read my book (The Coffee Purist), you probably know I'm not a cheese eater, but I do appreciate someone who takes a thing (even as repulsive as cheese) so seriously that they go into business fomenting the appreciation of that craft.  These are real fruit spreads. They have that density in the mouthfeel and chunkiness from unprocessed fruits, which might make them a tad more difficult to spread on toast, but you'll certainly never confuse this for jelly. I'm currently eating the Dark Cherry & Almond one right out of the jar with a cupping spoon (sans the recommended triple cream brie). None of the accompanying spices are overwhelming, merely a cloud of aromatics that accentuate the main character.  Buy one or get all three. (Sold in 4 ounce jars)