The peanut butter and jelly sandwich as matured a bit. It’s gone from grape jelly and peanut butter on wonder bread to almond butter and Rosemary-Thyme jelly on artisan-made, gluten-free, whole-grain bread. By applying the preservation techniques usually reserved for berry fruits, to a gamut of herbs and spices, we offer the chef an unprecedented pallet of easy-to-incorporate flavors. Add a teaspoon of any flavor of jam or jelly to a bit of olive oil and vinegar and you’ve got a novel salad dressing. Add a teaspoon to plain yogurt for dessert. Mix a teaspoon into your morning spinach smoothie. The possibilities are endless.