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buy our products
Below you can purchase what we make when it is in stock where there is an "add to cart" button. Out of stock products you are interested in, simply email us to get on the waiting list. San Francisco Bay Area customers, simply email us what you want for free hand delivery. Email is below. Summer orders of jam and such ship in August. It can easily be several weeks until you get your order because this is a two person operation and it takes a long time for us to get around to packing up and shipping. We are also going to start selling some products in shops around the country. When we do we will list them here. |
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blenheim apricot jam
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The first product we offered for sale in June 2007 was our Blenheim apricot jam. Ripe, intense flavor with a silky smooth consistency since we never use pectin to firm up our jams or marmalades. We made much more of this jam this year in our efforts to buy more from local farmers to keep Blenheim orchards alive in our valley. The Blenheim is on Slow Food USA's Ark of Taste - a list of endangered crops or food practices threatened by urban sprawl and lack of interest by large food distributors and markets. The 2008 harvest differs from 2007. Last year cooler weather allowed fruit to ripen consistently on the tree, with the southern exposure ripening first, and the northern later. This year, however, high heat that can burn the fruit that faces south, caused it to be picked earlier than usual, with one side ripe and the northern side still semi-ripe or green for the earliest fruit. This unusual blend of half the fruit ripe and the other have less ripe gives the crop of 2008 a slight more tang and intensity in the earlier harvests, and the later fruit that was allowed to sit on the tree longer, a sweeter, more ripe flavor like last year. We begin shipping the more ripe flavored fruit first, since this is what our customers are used to, and the more tangy variety will be available in about a month or two after this later harvest has been depleted. These are ready to ship in August and should be in stock into the next year. Wholesale inquiries are welcome. 16 oz jar in stock. $16 (discounted from $20 for holiday shoppers in November and December). Buy it now: contact@welovejam.com |
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bbq sauce
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This stuff is sooo goood. We've been making it for ourselves and tinkering with the recipe for almost ten years. Not just for bbqs this can be used instead of ketchup. We add it on sandwiches (saute some chicken, melt some cheese on top, add sauce!) , as a dip for fries, roasted potatoes, on burgers, hot dogs etc. It is perfect all year round. Not too spicy, but not too mild. A perfect combination of spices, heat, sweetness and tang. The complex, addictive flavor is due to our use of more than seven types of chilies and peppers, and many spices. Just measuring out all the ingredients takes more than an hour. Read the rave review by Food & Wine magazine about it. Available all year. Wholesale inquiries are welcome. 16 oz jar in stock. $10. Buy it now: contact@welovejam.com |
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mariposa plum jam
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After apricot season, it is plum season and the Mariposa plums are some of our favorite. A delicious plum with a delicate, unique, lingering perfumy, floral flavor. The Mariposa, thanks to us, has been added to Slow Food USA's Ark of Taste - a list of endangered crops or food practices. Never any pectin is added. Since our plum jams are so labor intensive to make, we can only make a small amount each year. We only have around 18 cases left. In Stock. Buy some now: contact@welovejam.com |
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elephant heart plum jam
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Elephant Heart plums are very hard to find because few people grow them since they are a difficult and unpredictable crop. But the intense, tart flavor is among the finest of all plums. These plums are also on Slow Food USA's Ark of Taste - a list of endangered crops or food practices. These are ready to ship in September/October. We made more this year and have some left. In stock. Buy some now: 8 oz jar for $10. 16 oz jar for $20. contact@welovejam.com |
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bread and butter pickles
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These delicious pickles are made from Kirby cucumbers and yellow globe Danvers onions we buy from local farmers, just like all our fruit and ingredients. A unique combination of spices makes these so good you can eat them straight out of the jar. They are super crunchy due to a secret, lengthy process we invented; it takes about 12 hours to make around 30 jars. You can also chop them up to make relish. Due to the labor to make these, we only make a few cases, and this might be our last year making them, except for a few die hard former customers - you know who you are! Sold Out! $10. Reserve some for 2009 by emailing us: contact@welovejam.com |
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biscotti
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The best biscotti. Really. Many of our customers when they try them are surprised and say how good they are because they hate biscotti since it is so hard. Softer than other biscotti, so they are more a cookie, but with just the right amount of crunch. We use the finest Belgian chocolate, and also the most expensive to purchase in the chocolate world, tons of local, raw Mission almonds we hand roast, our own hand-candied citron rind we get from local fruit, ground up hazelnuts, local fresh eggs, butter - you get the idea. The flavor combination is so incredible and simply so delicious you can't eat just one. Sealed in compostable and biodegradable cellophane bags. Discontinued until Spring 2009. $10/bag of nine. contact@welovejam.com |
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massaged persimmons
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They sure look ugly, but they are so incredible to munch on. Called hoshigaki, and an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in the early part of this century. Each farmer has their own technique and style for making these. but all are first hand peeled and hung to dry and massaged by hand daily until they are the perfect consistency. Some farmers dry them more than others so they last longer. We bought from two farmers this past year, and decided we like when these are still soft and orange inside. They don't have the shelf life the others do, but the favor is unbelievable. The white powder on the surface is the natural sugars. This year we will have our hoshigaki specially made to our specifications - and something no one else does and a type of hoshigaki available only through us. Available in very limited supply only to our mailing list customers in November and $18/half pound. Maximum one pound per order. Buy some now (only purchase if you are on our waiting list and have received an email from us inviting you to buy. If you are interested in purchasing hoshigaki, email us first to see about availability. Unauthorized purchases will be denied and your card refunded): contact@welovejam.com |
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swiss holiday cookies
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One of us is half Swiss and grew up every holiday season eating traditional Swiss cookies his mother made. Now the cookie-making tradition is a holiday ritual in our house. This past year we made some for our customers that were a huge hit. Very labor intensive, we don't make that much. These cookies are mostly made of ground nuts, egg whites and spices. We make three kinds: basler leckerli, zimmetsterne, and basler brunsli. Available only to mailing list customers November-December. Very limited supply. Once box with 20 cookies is $20. Reserve some now: contact@welovejam.com |
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fukushu kumquat marmalade
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Few people have heard of Fukushu kumquats, but we can't stop raving about them. An old crop from Japan, and just recently grown in California, the flavor of these blows away the Meiwa kumquats that everyone sells - those orange oval shaped things. We thinly slice the entire fruit, add some sugar, cook them a bit and that's it. The flavor is so incredible. You will never be able to eat any other type of marmalade. We have customers begging us for more, but we sold out quickly. Next year we hope to make more. Available only to mailing list customers in January-February. A 16 oz jar will be between $16-20 depending on the crop this winter. Reserve some now: contact@welovejam.com |
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vietnamese weasel coffee
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How can we put this delicately? Weasel coffee is made from coffee berries eaten by the civit cat, who appreciates the best tasting berries. As the beans pass through their digestive tract enzymes work their magic. The pod is cracked open, the bean roasted and presto - a chocolaty, rich brew is made from it. Now, we source our beans direct (AKA suitcase) from a single roaster in Vietnam, that we suspect mimics the enzyme action without the use of an animal. It is just too hard to collect the small amount these wild animals eat. We have a limited amount for sale. So buy before it runs out. In stock. 8 oz bag for $10. Buy it now:
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preserved meyer lemon rub
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There is nothing on the planet like this - except from us. We preserve our organic meyer lemons in sea salt, lemon juice and a special blend of herbs and spices for 6 months. Then we take just the rind and chop it up and add some special Mediterranean spices, mix it up and add it to the jar. One of the spices gives it a pinkish color. Can you guess what it is? This amazing condiment is perfect for rubbing under the skin of a whole chicken and roasting it yielding a savory, lemony infusion (did we mention the gravy is the best ever?), mix some with ground turkey thigh meat for amazing burgers, add to ground pork/beef for meatballs, add to meatloaf, add to guacamole, add to crab cakes, toss with some cooked pasta, cold shredded chicken, fresh herbs and olive oil for a summer snack, create a vinaigrette with it, the possibilities are endless and allow you to be creative. This stuff is super concentrated and will last a long time since just a tiny amount goes a long way. This special rub, since it must be refrigerated and isn't for sale in any stores due to our extremely limited production (think super long aged scotch made each year in just one or two barrels and you get the idea) must be hand delivered only to customers close to where we live. If you live in the San Francisco Bay area, simply email us to request an 8 oz jar for $10. contact@welovejam.com |
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View what is in your shopping cart: contact@welovejam.com |
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