Contact Us . . .

Use the form on the right to send us a message.

or use your own email program if you wish:

jamminjive@aol.com

or call:

(323) 850-1703


Culver City, CA
USA

(323) 850-7403

Mark & Stephen’s uses the farm-freshest ingredients to create their delicious handmade jams, jellies, marmalades, mustards and vinaigrettes. Shop now on this website, visit us at your local farmer's market or purchase from a variety of stores throughout California. We hope you’ll enjoy the fruits of our labor.

Recipes

: :  try one of these delicious recipes featuring Mark & Stephen’s stuff  : :

 

Pomegranate Quinoa Salad with Mark & Stephen’s Pomegranate Vinaigrette

Thanks to Rachel Kaganoff for posting this inspiring recipe on her food lover’s blog: Inside the Kaganoff Kitchen.
  • 1 ½ cups red quinoa
  • 3 cups water
  • 1 cup red onion, finely diced
  • ½ cup cilantro, finely chopped
  • 1 cup feta cheese, cut into tiny cubes
  • 5 oz. Pomegranate seeds
  • 1 cup apple (prefer Fuji), cut into tiny cubes (no need to peel, just core)
  • ¾ cup Mark & Stephen’s Pomegranate Vinaigrette

Rinse the dry quinoa in a fine mesh sieve. Put the three cups of water in a small saucepan that has a lid. Add the rinsed quinoa. Bring the water to a high simmer, stirring a few times. Turn down to low and cover. Simmer until the quinoa is just tender. You should see the white sprouts start to break out of the quinoa seeds. Drain the quinoa in your fine mesh sieve and set aside while you pull together your salad.

In a large mixing bowl toss together the red onion, cilantro, feta cheese, pomegranate seeds, and diced apple. Add the quinoa. Toss gently. Add the salad dressing. Toss gently and then serve. This salad will keep well for a second day. It won’t be quite as crisp – but we often eat the leftovers for lunch the day after we have it for dinner.    

Serves 6-8.   

Red Quinoa with Dried Fruit, Pecans and Mark & Stephen’s Blood Orange Raspberry Vinaigrette

  • 1 ½ cups red quinoa
  • 3 cups water
  • 1 cup red onion, finely diced
  • ½ cup cilantro, finely chopped
  • 1 cup feta cheese, cut into tiny cubes
  • 5 oz. Pomegranate seeds
  • 1 cup apple (prefer Fuji), cut into tiny cubes (no need to peel, just core)
  • ¾ cup Mark & Stephen’s Pomegranate Vinaigrette

Rinse the dry quinoa in a fine mesh sieve. Put the three cups of water in a small saucepan that has a lid. Add the rinsed quinoa. Bring the water to a high simmer, stirring a few times. Turn down to low and cover. Simmer until the quinoa is just tender. You should see the white sprouts start to break out of the quinoa seeds. Drain the quinoa in your fine mesh sieve and set aside while you pull together your salad.

In a large mixing bowl toss together the red onion, cilantro, feta cheese, pomegranate seeds, and diced apple. Add the quinoa. Toss gently. Add the salad dressing. Toss gently and then serve. This salad will keep well for a second day. It won’t be quite as crisp – but we often eat the leftovers for lunch the day after we have it for dinner.    

Serves 6-8