Visions of Sugarplums

Photo by John Anderson

Stephanie McClenny, Confituras

At the recent Green Corn Project fundraiser, baker Barrie Cullinan shared a booth with preserves-maker Stephanie McClenny. The pairing of Cullinan's bread with McClenny's exquisite jams was sensational, prompting us to add McClenny and her work to our holiday coverage. Almost two years ago, McClenny decided to teach herself how to make preserves, focusing on locally sourced fruits, produce, and herbs. Confituras, her line of seasonal products, debuted in September at area farmers' markets, and in three short months, her spectacular jams and preserves have generated not only a slew of positive press but even national recognition: Her Texas fig preserves were chosen as a finalist at the Good Food Awards – the only Texas product to be so honored.

McClenny starts with our amazing Central Texas produce, such as red plums, blueberries, and Fredericksburg peaches and heirloom tomatoes, and makes jams, jellies, fruit butters, preserves, and confits in the Spanish and French fashions. "I don't overcook the fruit," she explains. "The preserves retain fresh flavor; they stay lighter and brighter than typical recipes." She also uses Round Rock Honey, organic local herbs, and other sustainable and organic ingredients whenever possible.

Bestsellers have included her salted-caramel pear butter, heirloom-tomato jam, and fig-and-walnut conserve. "It is hard to say what exactly my bestsellers have been, because we sell out nearly every weekend!" she laughs. Going into the holiday season, she'll be stocking cranberry-jalapeño jelly, ruby-red grapefruit marmalade, Meyer-lemon curd and marmalade, salted-caramel pear butter, and pear jam with Round Rock Honey and fresh sage (4-ounce jars, $4; 8-ounce jars, $7). Confituras can be found at the Barton Creek, Downtown, and Triangle farmers' mar­kets; Antonelli's Cheese Shop; Whip In; Breed & Co.; and La Boîte; and products are available through Farmhouse Delivery and the Confituras website. – K.T.