Rachel Mack and Sara Steffensmeier are the new owners of Laurel Hill Jams & Jellies (laurelhilljams.com), a Bedford-based producer of dozens of jams and jellies made from local fruits, wines and teas. The pair of sisters, who also happen to be next-door neighbors in Bedford, took over the business last month from founder Sue Stretch, who retired after 15 years. Stretch had previously worked as a teacher for more than four decades, and is also the former president of the Bedford Farmers Market. Working out of both of their home kitchens, Mack and Steffensmeier will continue to produce each of Stretch’s more than 50 flavors of jams and jellies, and have some of their own ideas in the pipeline as well.
What is your must-have kitchen item?
Rachel: My must-have in the kitchen is my sister. … I am just always happier and calmer when she is in the kitchen with me, and things just seem to go smoother. It is more than just having a second set of hands. It is more fun when we work in the kitchen together.
Sara: Probably my measuring scale. It helps me make sure I’ve got exactly the right amount of fruit to get the jam or jelly to set perfectly. And I like having my sister in the kitchen as well!
What would you have for your last meal?
Rachel: Some of my favorite food memories are from my aunt and uncle’s farm. My Aunt Barb is the most amazing gardener and cook. She uses produce from the farm and local meat whenever possible.
Sara: Good Mexican food. It’s a food that has always made me happy. Also, the calories don’t count in the last meal scenario!
What is your favorite local restaurant?
Rachel: I would have to say Moat Mountain [Smoke House & Brewing Co.] up in North Conway. It is relaxed and fun and feels very New Hampshire to me. … I don’t feel like a trip up to the mountains is complete until we’ve eaten there.
Sara: I lived in Nashua recently and was always looking for an excuse to go to YouYou [Japanese Bistro]. It’s delicious and is always a change from my home cooking.
What celebrity would you like to see trying one of your products?
Rachel: I know U2 isn’t the coolest band in the world anymore, but I am still a massive fan. So I would have to say I would probably freak out if I saw either Bono or The Edge trying our jams or jellies.
Sara: There’s no one in the world I could pick that would match the sheer super-fan delight Rachel would have if Bono tried her jam, so I’m going to clear the way on this one and let her have her dream.
What is your favorite jam or jelly that you offer?
Rachel: We have so many amazing flavors, but if I could only ever eat one flavor again I would have to go with our Superb Strawberry Jam. When you start with good-quality strawberries and take your time to make a small batch of the jam, the flavors build into something amazing.
Sara: Tough question! I love the sweet-tartness of the raspberry, which I use in oatmeal and sometimes as a smoothie add-on.
What is the biggest food trend in New Hampshire right now?
Rachel: One thing that I love about the New Hampshire food scene is the farmers market culture in our state. Obviously farmers markets are not unique to New Hampshire, but our markets have a bit of magic that is missing from ones I have been to in other parts of the country.
Sara: I love how so many people I know grow their own fruits and veggies and have livestock! I think it’s cool that we’re connecting back in small and large ways with where our food comes from.
What is your favorite thing to make at home?
Rachel: I love to bake bread. Sourdough is my favorite!
Sara: Anything gluten-free. My options at the grocery store are limited in that regard, so I like exploring what I can create, that I can eat, in my own kitchen. … Plus, I need crackers and bread. They are great jam and jelly delivery systems!
Baked brie with Zetz Red Pepper Jam
From the kitchen of Rachel Mack and Sara Steffensmeier of Laurel Hill Jams & Jellies
1 small brie wheel
1 4-ounce jar Laurel Hill Zetz Red Pepper Jam
Cooking spray
Lightly spray a baking dish with the cooking spray. Place the brie wheel in the center of the dish. Bake at 350 degrees for 15 to 20 minutes. In a saucepan, heat the jam until melted. Spoon the jam over the baked brie prior to serving.
Featured photo: Rachel Mack (right) and Sara Steffensmeier, the new owners of Laurel Hill Jams & Jellies. Courtesy photo.