One of the joys of cooking is getting close to your food. Rather than taking a plastic-sheathed piece of bread from a bag, you knead the dough by hand, patiently wait for it to rise and then bake to golden brown. Instead of ordering a pizza, you create your own masterpiece with hand-tossed grated cheese, olives, pineapple, or whatever else strikes your Friday night fancy. And, then there are the talented and driven few like Kim Osterhoudt, who take their love of cooking and talent in the kitchen a step further and start a business.
“Jams By Kim,” out of Hillsborough, New Jersey, is the culmination of a family legacy of vegetable growing, canning and preserving foods. Kim stirs her wonderful jams by hand and sells them at local events (known as “jam sessions”) and through her website: www.jamsbykim.com. I had the pleasure of tasting several of Kim’s creations at the recent SEED event sponsored by the Central Jersey Chapter of the National Association of Women Business Owners. Kim was one of three winners of the annual SEED competition, which supports emerging women entrepreneurs.
Jams by Kim sells both fruity and savory jams and jellies. I particularly enjoyed the Bartlett Pear and Strawberry Jam, an irresistible combination that almost tastes like champagne on a cracker. The spicy Pepper Jelly is perfect as a quick appetizer when poured over a block of cream cheese. I loved the Tangerine variety, too. Kim also offers intriguing varieties such as Roasted Garlic and Ginger which can be used in combination with cooked chicken, beef and seafood.
Kim Osterhoudt is a friendly and enthusiastic ambassador for her business who puts her heart and soul into every mouth watering batch of her jams and jellies. If you want to sample Kim’s first rate jams and support one of our area’s local food purveyors,visit the “Jams By Kim” website. Everything is available online and shipped directly to your home.
Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride.
