Since the day we opened our doors more than 30 years ago, we have been using the same, delicious, handmade jelly. Our jelly is purchased directly from the source: E. Waldo Ward & Son in Sierra Madre, California. For decades, this family-owned business has made coveted confections, unlike anything we have tasted anywhere else. Today, the company is run by the descendants of Edwin Waldo Ward who are making jelly just as he would have wanted.
About E. Waldo Ward & Son
Since 1891, E. Waldo Ward & Son has created hand-crafted jams, jellies, preserves, and more. It started with a quest to make English-style marmalade and ended up with a grove of over 600 trees. Today, their company remains small to preserve the high quality which is the Ward standard. For example, they use only pure cane sugar, not corn syrup as in most jams, and their marmalades are still made directly from fresh citrus (not canned peel).
Choosing Our Favorite Homemade Jellies
After sampling all the delicious jelly and jam varieties that E. Waldo Ward & Son had to offer, we settled on our favorites; blackberry, strawberry, and apple cinnamon. Each assortment offers a distinct and delectable flavor.
These incredible jellies are perfect for the quintessential breakfast – they are amazing on the usual morning fare of English muffins, toast, PB&J’s, and our famous bran muffins. But they can be used in surprising ways too!
Visit the E. Waldo Ward & Son website to discover some of the amazing recipes that can be made using these fresh jellies!
Jam Crumb Cake
One of our favorite recipes using E. Waldo Ward & Son preserves is this mouthwatering crumb cake.
“One bite and there will be no crumbs left.”
3/4 cup + 2 Tbsp of butter
10 oz. jar of E. Waldo Ward’s Apricot Preserves
1 cup sugar
3 1/3 cup flour
1 tsp baking powder
- Blend flour and baking powder in a small bowl and set aside.
- Beat butter and sugar with the blender on low to medium speed until creamy.
- Stir in egg.
- Add flour mixture and blend by hand. Batter should be crumbly.
- Pour half of batter in bottom of lightly greased 9″cake pan and pat down.
- Spread Apricot Preserves over the layer of batter.
- Pour remaining batter on top of preserves. Do not pat-down.
- Bake at 425F ’til lightly browned, approximately 20 minutes.
- Sprinkle with powdered sugar to decorate
Whether you are using these homemade jellies in recipes, as gifts, or entertaining this holiday season, you can’t go wrong! Come visit us to grab a jar or two today!