By BONNI BRODNICK W he n thinking about blood oranges and lemons, no one else but Margery Schiffman , creator of The Conant Valley Jam Company , could envision it as marmalade. Other great tastes in her artisanal line of jams, jellies, marmalades and chutneys include Bosc or Anjour pear jam, plum or cranberry and apply chutney, all handmade in small batches with local fruits from the Hudson Valley . They contain no preservatives, artificial color or chemical stabilizers, and fruit pectin is used only for canning. The result is lovingly created, out-of-this world delectables like Meyer Lemon and Sicilian Blood Orange Marmalade, Bosc or Anjou Pear jam, Plum or Cranberry and Apple Chutney, which all go exceptionally well with meats and fowl, a shmear of goat cheese, or, okay, let’s admit it, on a “gourmet” peanut butter and jelly sandwich. “I started making Mirabelle plum jam when I lived in Napa ,” said Margery, who knows where to handpick the best wild raspberries from Bedford t...