In business since 2002, We Love Jam began by focusing on one varietal - Blenheim Apricot. After a mention in Food & Wine proclaiming their jam the best they ever tasted and with more requests than their single tree could accommodate, they began looking for an orchard to increase production. Shortly after, the team began selling other products that they had made for years that friends and family were equally crazy about.
Read MoreMeet the maker behind San Francisco's We Love Jam
Read MorePeanut Butter | Golden Raspberry Jam | Brioche
Read MoreUmm..YUM! Chef Jennifer Jasinski treats us to a recipe that is summertime + comfort food all rolled into one delicious biscuit.
Read MoreOne of Red Campers newest flavors, this zesty summer staple utilizes farm fresh strawberries with freshly cracked black pepper, garden basil and homemade deeply infused limoncello that results in a bright spread perfect for your favorite seasonal dishes.
Read MoreThe creators of OO MOMMIE were inspired by a passion for canning that started at their bakery 20 years ago. Long before it was popular, the chefs were adamant about using only the best possible ingredients in their jams and relishes - a practice that continues today! Sourcing only the best, garden-fresh ingredients for all of their delicious condiments, OO MOMMIE buys in-season and locally-grown produce for all of their seasonal small batch offerings. Cooking low and slow they concentrate the flavors that result in addictive condiments that brighten up food and excite the palate.
Read MoreChef Josh Henderson demystifies Chicken Liver Mousse in this soul satisfying rendition. Thick, crsipy-yet-chewy toast, fresh herbs and a touch of Ayako & Family Damson Plum Jam.
Read MoreThe Damson Plum is small and pear-shaped with distinct notes of violet and bright acidity. This jam has a rich lingering finish of floral vanilla balanced with tart undertones of red currant, giving it great structure and vibrancy. It's going to fast become a kitchen go-to!
Read MoreA product born from a rich foundation of sharing food with community, Ayako & Family aims to brighten your pantry with a small jar of love. A Tokyo native and now long-time Seattle resident, Ayako cherishes the time spent around the dinner table. In the summer of 2010, she founded her company, partnering with Japanese organic farmer Katsumi Taki to bring the rarest of European and Asiatic plum varieties to the pantries of preserves lovers around the globe. Hand selecting her fruit in small batches, the nuances of each flavor become clear, changing the perception of the plum and leading inspiring food sharing of your own.
Read MoreStemming from her father's Saturday morning coffee cakes, Chef Nyesha Arrington crafts a soul-satisfying streusel cake featuring Indie Jams Pop Jam. Get the recipe below and follow along step-by-step with Chef as she teaches you how to master this simple + delicious treat.
Read MoreThose breezy, sweet feelings you get when you listen to pop music is the inspiration behind this jam. Organic strawberries married with a chorus of rose water, Italian Prosecco and Tahitian vanilla beans make this spread as addicting as the latest top 40 hit.
Read MoreIndie Jams are seasonal, small-batch jams inspired by music. Using organic fruit sourced from local farmers, Meredith Lockwood combines her passion for singing and songwriting with her love for food to create unique, mouth-watering jams that promote both the local music and local food scenes.
Read MoreEstablishing herself as a powerhouse in the jam and canning world, Rachel + Blue Chair Fruit has won numerous accolades for her jams + marmalades. From a passionate side project to a growing business with 5+ employees, a cookbook and a burgeoning product offering, Rachel has turned BCF into the go-to resource for all things jam + marmalade!
Read MoreBlue Chair Fruit Co is known for their unique flavor profiles and this one is no other. Rare Rangpur Limes are interspersed with thin emerald Zucchini ribbons resulting in a zest, refreshing marmalade that recalls the departure of summer and start of fall with its bouncy, bright flavor.
Adapted from an early 1900’s family recipe, Terri shares her take on biscuits passed down through the generations. Surprisingly simply and insanely delicious, Terri's biscuits are perfectly light and flakey - it's no surprise that they pair perfectly well with her own handmade jams!
Read MoreLA Farm Girl specializes in creating childhood favorites with an adult twist. Kentucky Bourbon soaked sweet, tart and perfectly ripe berries – finished with pure vanilla extract and a dash of lemon juice gives the perfect contrast resulting in a rich and tangy compote ideal for the summer months.
Read MoreMeet Terri - founder and creator of L.A. Farm Girl. After tragically loosing her son to cancer, Terri found an outlet for her grief in one of her life-long passions, the kitchen. Now Terri is concocting unique jams featuring delicious and unconventional flavor combinations that keep us coming back for more.
Read MoreChef Bruce Kalman elevates the classic grilled cheese sandwich by incorporating SQIRL's Seascape Strawberry + Rose Geranium Jam from his June basket. Coupled with both fontina and parmigiano-reggiano cheeses + a fresh arugula salad, this grilled cheese is sure to both impress and satisfy. Chef Kalman teaches you his favorite tricks for taking his grilled cheese to the next level. Preview his recipe tutorial above and follow along with the recipe below!
Read MoreThis jam from Green Jam Man combines tart cherries with seasonal rhubarb for a bracingly pungent spread that adds a punch of flavor to both savory and sweet preparations.
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