Our Step into the Entertainment World

On Friday May 23rd we have been invited to be the "info" part of the Hey Ladies entertainment night.  Carol has been a Die Nasty fan for over 3 years now.  It is an improv soap opera here in Edmonton and 3 of the actors run the Hey Ladies event 3 - 4 times a year.  With honour - and a little trepidation, we are going on stage with these amazing actors to tell our local story.  Please come out and have an entertaining evening - hopefully not at my expense!!  All the required information is on the attached poster. See you there!    Hey Ladies Media Release May 23, 2014 (2)



Hey Ladies has a jam-packed spring extravaganza to finish off the season!


Hey Ladies is an info-tainment, game, talk, magazine, comedy show to end all info-tainment, game, talk, magazine, comedy shows!


Hey Ladies stars Miss Leona Brausen, Miss Davina Stewart, Miss Cathleen Rootsaert & Mr. Noel Taylor. It’s part of the Roxy Performance Series at Theatre Network and each show features local Edmonton celebrities, businesses, bands, booze, baddies and troublemakers.

Did we mention there's booze and prizes?


 This May23rd Hey Ladies! May include:

- What's sticky? With Noel

  • -Jammin' with "Le Fuzz"
  • - Nerds need Booze! The Federation of Beer is beaming in Vulcan Ale and ‎Klingon Warnog
  • - Fun with the "Fruits of Sherbrooke" Jelly from the hood.
  • - "It must be jelly cause jam don't shake like that" Match Game ©
  • - Crafts with the Ladies (we'll be jammin' things in places you'd never think of! *)

*(Last jam joke, we promise)



Roxy Theatre (10708 – 124 Street)

Friday, May 23rd at 8:00 P.M.

Tickets are $25.00 call 780-453-2440 or Tix on the Square 780-420-1757.


I love the bounty of fruit and herbs we are given each year.  If you follow us and our products you will know that we make a wide variety of products with our main local fruits such as rhubarb, raspberries, sour cherries, pears, apples and crab apples.  Then little gems appear like Honeyberries, local plums, concord grapes, apricots and assorted herbs.  These little treasures are usually in small amounts that we believe should be highlighted as a prime ingredient instead of being lost in batches of Bumbleberry or Mixed Fruit jam.  The problem was how to market these small batches?  Finally, in our consultations with Alberta Agriculture a solution was found - Limited Edition Jams. Limited Edition is defined as 'limited to a small number of copies'.  That fits what we want to do.  We have the small amounts of unique fruits and the ability to make some unique jams or condiments with them.  They will be created in our hand-made method - batch by batch and our wonderful cooks will play with flavours - as they like to do - to create something unique and flavourful.

For those who would like to be part of this little adventure, we invite you to join our Limited Edition Jam Club.  Link here for details on the different options - all of which will include Limited Edition products.  They will be assembled and delivered to a variety of locations in the area in the last week of the month.

We already have product ready to go and more will be made as the demand increases so let's get started!!!!  The application is here.

Surprise Muffins

This week we are featuring 2 great jams to go in these muffins. Strawberry Rhubarb Jam has over 55% rescued fruit and it is a perennial favourite for many.  We do buy the strawberries for even though they do grow here, nobody gives them away!!  Use it on toast or ice cream sundaes or consider adding it to these easy muffins that travel easily.  I have attached a photo of our older label but that jar is surrounded by the fruit you will find inside.

Gingered Saskatoon and Apple Jam is made with local saskatoons and our local apples with a lovely zing of ginger to add a sparkling note.  It is great on toast but consider this jam as a topper to ice cream and cheesecake, or mixed into your morning yogurt.

When you taste our jams you will find the fruit flavour fills your mouth.  This is because it is made with 100% fruit with no fillers or added juices.  On the occasions when we need moisture in the pot to start cooking our jams, we only add juice that we made ourselves from the bounty of the summer.

Surprise Muffins

These little treats are great for snacks, lunch boxes or popping in your hand as you run out the door as the jam is inside and doesn’t mush around in the packaging.   They have some whole wheat flour and you can pump up the fibre and nutrition by adding 2 Tablespoons of ground flax seeds, bran or seeds and nuts of your choice.

All purpose flour              1 1/4 cups Whole wheat flour            3/4 cup Sugar                               1/2  cup Baking powder                   2 teaspoons Baking soda                      1 teaspoon Salt                                   ½ teaspoon Egg                                   1 Oil                                     1/4  cup Low fat yogurt, plain         1 cup Vanilla extract                   1 teaspoon Fruits of Sherbrooke jam   1/3 cup

1.  Preheat oven to 375 degrees.  Prepare 12 regular muffin tins by lightly greasing. 2.  In a large bowl combine all dry ingredients plus the seeds, nuts and extra grains. 3.  In a smaller bowl beat the egg (and honey if you are using it instead of sugar) and oil until smooth, then mix in yogurt and vanilla.  When thoroughly combined pour over dry ingredients and stir gently until combined. 4.  Fill muffin cup to 2/3 full and scoop batter in cup with back of spoon to leave a depression in the centre.  Add a generous teaspoon of jam to the depression and then top with the remaining batter. 5.  Bake for about 12 minutes.  Test if needed by putting toothpick down the side to avoid the jam. 6.  Remove from oven and let them cool in the pan for 10 minutes before removing to cool on a rack.


VARIATIONS:    I love doing this part so hopefully you will always find it after our recipes.

This where you can customize your own signature muffins with our unique jams. * Try substituting  ¼ cup quinoa flour for ¼ cup whole wheat flour for added protein. *  Substitute 1/3 cup melted honey for the sugar.  Add it to the liquid ingredients before combining all. *  For the Strawberry Rhubarb Jam consider adding 1 teaspoon of ground cinnamon or ½ of nutmeg to the dry ingredients for a lovely change.  To really notch it up add 1/2 tsp. ground anise – which imparts a lovely licorice flavour.  Actually it just gets you ready to search out our Strawberry Rhubarb jam with Sambuca! * For the yogurt, please use unsweetened plain.  If you use sweetened ones with added fruit you will increase the sugar and add a new flavour element (which might be just fine if you like it that way!)


Lemon Apple Chicken Recipe

This week we are featuring our Lemon Apple Jam which has the warm flavours of our locally rescued apples paired with fresh lemons.  To help you to "think beyond the bread box" we are offering you a couple of recipes - a muffin and a main course. We are selling at the Downtown Farmer's Market in city hall every Saturday from 10 am to 3 pm.  We can now be found at the Castledowns Farmer's Market which is on Wednesday afternoons from 4 to 8 pm.  Drop by if you are in the area and see what we are sampling that day.  For the first 2 weeks in January you will find the Lemon Apple Jam and as usual there will be a couple other items to taste.  We have over 100 different items as we do not bring them with us each week, thus you will find something different every time you drop by.  IF you have a specific request, please call or e-mail and we will try to have your request ready at the market of your choice for you.

Our business phone number is 780-244-0129  and you can contact us at  info@fruitsofsherbrooke.ca

Submitted by Carol 

Lemon Apple Chicken               Serves 4

Boneless chicken (or other meat or tofu)                                         500 g Fruits of Sherbrooke Lemon Apple Jam              125 ml Lemon juice                                                         2 Tablespoons Sherry or cooking wine                                        2 Tablespoons Cornstarch                                                          1 Tablespoon Minced garlic                                                       2 teaspoons Chili paste or flakes                                             to taste Water or wine of choice                                      ½ cup Cooking oil                                                          2 Tablespoons

Serve with rice or noodles and fresh vegetables.

1.  Cut chicken into 1 inch cubes and combine with all remaining ingredients - except the oil – in a bowl.  Toss well, cover and refrigerate for at least 1 hour.

2.  In last 10 minutes before dinner, heat a wok or frying pan with the 2 T. oil.  When the oil is quite hot, add all the contents from the bowl –both the meat and marinade.

3.  Stir over medium high heat until the meat is cooked, adding up to ½ cup water as needed to create a sauce.

4.  Taste and add salt, pepper and more chili as needed.