What's for Sale:

Below you can purchase what we make when it is in stock where there is an "add to cart" button. If it is sold out, simply email us to get on the waiting list for next year:

contact@welovejam.com

Free Gift Cards:

We offer free hand-made,, one-of-a-kind gift cards with purchases for friends and family. Simply type in the message box of your order what you would like us to include on the card. You can also email us after you place the order what you would like on the card.

contact@welovejam.com

Shipping Information:

All orders are shipped UPS ground, which is 5 business days. If you live in California normally it is 1-2 days. Sometimes if we are busy in the kitchen or need to make something like caramel or bbq sauce it could be up to a week before we ship your order. If you ever want to know what is available for immediate shipping just email us first. In July and August we don't ship any orders since we are busy making the apricot and plum jams. So it is best to plan in advance and order in June for your summer supply - especially for bbq sauce.

If you need expedited shipping we can do next day, 2nd day and 3 day air UPS. Email us what you want, the address and we can give you a quote.

Getting On Our Mailing List:

New customers' emails are automatically added to our mailing list so you can get updates on new products and offers. It is a good idea though to add our email to your list of contacts in your address book to insure you get our emails. For specific sold out products, also send us an email request since for small batch stuff we just save the emails and respond to them.

contact@welovejam.com

How To Save Money:

We highly recommend when you shop on our site you order as much as your budget allows. Shipping one jar to NYC from CA is around $10 via UPS, but if you add an extra jar or two, the shipping only goes up around $2. Some customers order one jar every few months and that in the long run is much more expensive. Our most economical option is the Mixed Discount Case below. Buy in bulk, pool together with friends and family and save both money and natural resources in terms of packaging and fuel for shipping.

For those of you want to buy an assortment of what we make at a discount, this is your magic moment. Buying by the case is the cheapest in the long run in terms of shipping charges and we allow you to buy our more expensive items like the dark caramel and kumquat marmalade at a discount.

12 jars $114. (Limit of two dark caramel sauce, and one kumquat which counts as two jars. If you buy a kumquat you get a total of 11 jars.

You can list the jars and quantities you want in the message box of the shopping cart when you check out. Or you can email us after you purchase with the jars you want. If you are a local customer and want to pick up at the farmers' market, simply email us.

Buy them now:

contact@welovejam.com

The first product we offered for sale in June 2007 was our Blenheim apricot jam that Food & Wine magazine wrote "is simply the best jam we've ever tasted." Ripe, intense flavor with a silky smooth consistency since we never use pectin to firm up our jam or marmalades. This is completely hand made by the two of us (well Phineas' mom helps when she has time) in July from fresh fruit (not frozen fruit like all other jam in stores). To make enough to last the year we work 30 days straight and the expense to buy all the materials takes us almost a year to recover from.

This summer there was less fruit on the trees due to all the rain in the spring. The rain washes away the flowers and so less fruit. Years where yields are low like this produces the most flavorful fruit. 2011 fruit is exceptional tasting.

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.

9 oz jar $10. Buy some now:

Case (12 jars) with 5% discount $114. Buy some now:

Long before we turned our summer jam- making hobby into a business we would make a small amount of this jam. At that time, half our friends preferrred this to the regular apricot jam we made. However, for the first three years of doing the jam as a business we didn't have the time to make this since pitting the cherries by hand is time consuming and was a good excuse not to make it. Starting in 2010 we revived the tradition with cherries from a local farm and make a small batch. What makes this jam so special are the apricots used are from the original, single back yard tree that launched this business. We picked 105 lbs of fruit on July 3 and the next day we made it into jam.

Sold Out.

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If you love cherries, and especially tart cherries, this is a jam for you. We use Montmorency cherries which are the traditional tart cherry we all grew up eating in cherry pie and ice cream. They are very tart so they are always mixed with sugar. However, we get ours in their raw state (frozen and pitted since we don't have the resources to pit cherries - our one big exception from using fresh fruit) and mix in just a touch of our apricot jam as a sweetner. This is a low sugar jam. We make this in small batches and there is a surprising amount of cherries in each jar.

The flavor is an intense cherry with a wonderful lingering aftertaste of apricots. Feedback from people who have tasted this is simply ecstatic.

Due to a shortage of the apricot jam this year we have had to raise prices on this for 2012.

Buy some now ($15 each):

contact@welovejam.com

"That tart cherry grapefruit jam," a customer told us recently, "it's got electricity in it!" We think this is the most appropriate description of our newest jam as of January 2012. We take the tart Montmorency cherries and team them up with pink grapefruit to create an incredibly delicious jam. We are the only company that makes this flavor combination, and a special recipe that we came up with flavors so they concentrates the fruit flavors unlike any other jam. The texture is also very thick and the reduced cherries have the most spectactular consistency. Unfortunately it takes a ton of cherries to make this and a lot of prep work with the fruit. This is also a very low sugar jam. If you need some flavor-packed electricity running through your mouth this is the jam for you.

9 oz jar $15.

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This is a very special organic caramel sauce that sends people into flights of ecstasy. At farmers' markets when people sample this the most common phrase is "oh my god!" We use organic butter from 91-year-old Springhill Creamery in Petaluma, CA which is very flavorful since it is from the milk of Jersey cows. Jersey cows have a higher butter fat content, but as small animals they don't produce as much milk as other varieties and are hardly used by dairies so most people never get to taste what they are missing. We use organic sugar, hand-harvested, fleur de sel de Guerande, and our own vanilla extract. If you are a caramel lover and want something very yummy, you gotta try this. Lucky for us, cows make milk all year round. If only apricots grew year round our jam-making would be much easier!

This is great obviously on top of ice cream, can be used in baking, is a great dip for fresh apples and bananas and we especially like it spread cold out of the refrigerator on toast where it melts. Yum!

Note: We do not use corn syrup or binders in this sauce so it can separate if it gets too hot (letting it sit in the sun or during shipping in warm weather). A quick remedy is to shake the jar well until it is blended. Or if this doesn't work empty the contents of the jar into a small sauce pan, bring it to a boil while stirring and than pour it back into the jar. Put the lid on and allow to cool.

For SF customers you can buy this at four stores: Rainbow Grocery, Bi-Rite (both the grocery store and Creamery), Bryan's and Cal-Mart.

9 oz jar is $10.

contact@welovejam.com

We are the only people in the world to make this super rich, intensely flavored dark caramel sauce. The type of sugar will remain a secret but let's just say you cannot buy this sugar in the grocery store. We have offered this sauce on and off for the past year but kept running into problems processing the sugar that comes raw in huge boulders. It broke industrial-strength equipment so we had to pound it into a powder with sledgehammers etc. We use a very tricky process to get this caramel so dark and within seconds can ruin a batch if we aren't careful. Finally after a year of experimentation we have had a production breakthrough so making this sauce is much easier, and you are the beneficary since we can now offer it for sale. People who try this nearly pee in their pants. It has the most haunting, almost liquorice-like after taste that lingers on the tongue for a long time. Give it a shot. It is that good.

Note: We do not use corn syrup or binders in this sauce so it can separate if it gets too hot (letting it sit in the sun or during shipping in warm weather). A quick remedy is to shake the jar well until it is blended again. If this doesn't work empty the contents of the jar into a small sauce pan, bring it to a boil while stirring and than pour it back into the jar. Put the lid on and allow to cool.

9 oz jar is $14.

contact@welovejam.com

After apricot season, it is plum season and the Mariposa plums are some of our favorite. A delicious plum with a uniquely delicate perfumy, floral flavor that lingers. The Mariposa, thanks to us, has been added to Slow Food USA's Ark of Taste - a list of endangered crops or food practices. We are proud to be the first company to make jam from this variety of plum. Some others now do, but none as delicious as ours due to our secret recipe and technique we use just for our plum jams. Like all our jams, pectin is never added. Frozen fruit is never used and the two of us make it by hand each August from fresh fruit from Blossom Bluff Orchards in Parlier, California.

2011 batch which we made third week of August is very concentrated and much more intense than 2010. We cut the sugar a bit since we used much riper fruit.

9 oz jar, $10.

Buy some now:

contact@welovejam.com

elephant heart plum jam

Elephant Heart plums are very hard to find. Few people grow them since they are a difficult and unpredictable crop. But the intense, tart almost spicy flavor is among the finest of all plums. When cooked into jam or baked in desserts the flavor is amazing. These plums are also on Slow Food USA's Ark of Taste - a list of endangered crops or food practices. We are proud to be the first company to make jam from this variety of plum. Some others now do, but none as delicious as ours.

The two of us make this by hand every September using a special technique from fresh fruit sourced from Blossom Bluff Orchards in Parlier, CA and only very limited amounts are made since we are usually too tired from making the Blenheim apricot and Mariposa plum jams to make any more.

For the 2011 batch we made a tiny amount and thus the price increase. Next year we probably will make more but the fruit was ready for jam when we were on vacation and we only spent half a day making it. This year the jam is thick and studded with big chunks of plums unlike prior years were it was a smoother consistency.

9 oz jar, $15. Sold out. Available September 2012.

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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 grown by just one farm in all of America in southern California, the flavor of these blows away the Nagami and Meiwa kumquats that everyone sells - those orange oval shaped things. Making these is a real pain. Every tiny grape-sized fruit must be cut in half and then each seed picked out with the tip of a knife one at a time. It takes forever. Each year we vow never to make them again but we always do. Never any pectin is added. The flavor is similar to an orange marmalade but not as bitter and with a wonderful tangy aftertaste unlike any other citrus.

12 oz jar $20.

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They sure look strange, 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, they are on the Slow Food USA Ark of Taste list of endangered foods. Why endangered? Because the time and skill required to grow and make them has limited their commercial appeal and availability to big food sellers. Each year fewer and fewer of the old timers make these. We are hoping to draw attention to this tradition and keep it alive.

Each farmer has their own secret technique and style for making these, but all are first hand peeled and hung to dry outside and massaged by hand daily for around a month until they are the perfect consistency. Some farmers dry them more than others so they last longer. We bought from two farmers last year, and decided we like when these are still soft and orange inside, with the chewy, soft consistency of dried dates, and a delicious, delicate flavor, accentuated by the light dusting of natural fruity flavored white sugar that the massaging brings to the surface.

Each year we have our organic hoshigaki specially made to our specifications by one farmer who we think makes the best hoshigaki in the world. Available in very limited supply in November and December. Packaged in biodegradable cellophane bag.

This year we have 45 lbs total amount for sale which is fairly typical.

1 lb dried, massaged, organic Hachiya persimmons (about 8 pieces) $36.

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We make a small amount of this feijoa (pineapple guava) jam each year from organic fruit we gather ourselves from the same farmer who makes our hoshigaki. How tiny? For 2009 we made 14 jars. This year we over extended ourselves and made 200 and that is probably the most we will make. It takes around six hours to make 30 jars which is simply crazy. The fruit is the size of a lime and must be cut in half and the inner flesh scooped out with a spoon. This is the most time-consuming product we make next to our super limited Blenheim and Bing jam.

However, the flavor is an intoxicating, perfumy/tangy blend of pine and concord grape that is really hard to describe. This is Eric's favorite jam and that is the only reason he goes through all the trouble to make it. In fact we are the only company that makes this type of jam. The texture is slightly granular like quince or pear. The color is almost like apple sauce.

Available in November 2012. We only made 7 jars November 2011.

9 oz jar is $20.

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We really dislike making these. Why? Well, first off they are made the old fashioned way which is extremely labor intensive, and secondly once people try them they become addicted for life. So despite the flattery of being told these are simply the best bread and butter pickles ever made, the agony of making them just as we are about to embark on our summer jam is too much.

We use local pickling cucumbers and are very particular about picking out the hardest, freshest ones. They absolutely must have been picked withing 12 hours for us to use them. We also use locally grown yellow onions, and a special blend of spices - organic of course!

And unlike the pickles you buy in the store, which are mostly brine with a few pickles floating inside the jar (this is due to limitations of automated pickle canning equipment) we pack these jars by hand with tongs so you get more pickles per jar than you ever have before. Of course you pay top dollar for this...

We used to pack these in 16 oz jars as pictured above (someday we will get around to taking a new picture), but got smart and now they are in 32 oz jars. Why? Well it is half the hand work to package them, and everyone who buys them devours them lickety split. The bigger the better right?

To put things into perspective. In a 9 hour stint of back-breaking hard work, how many jars of these do we make? Guess. Yeah, 34 jars. It is a joke how long it takes to make these.

Eric says each time he makes them it will be the last time ever. Of course he always does due to demand and pleas and people offering winning lottery tickets in exchange (just joking!). Each year we make about 80 jars at most. Those who get them are super lucky! Almost like winning the lottery right?

They are amazing in any type of sandwich, and we are very fond of them on hotdogs with our bbq sauce. And in any tuna salad they are simply incredible. But more often then not, we eat them straight out of the jar like most of our customers.

32 oz jar is $25.

Sold out. Available summer 2012

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We love the flavor of jalapenos so we decided to do a super, super spicy version of our bread and butter pickles with jalapenos instead of cucumbers. If you have had our bread and butter pickles with cucumbers then you know these are outrageously delicious. In fact when we first made our test version of these we gave a jar to one of our customers who is from Peru and loves super spicy chilies. Their initial response? "I want to buy a case of this!" But be forewarned - these are extremely spicy. We have a special jalapeno taster who finds us only the hottest ones to be found. We use organic jalapenos, yellow onions and our secret blend of spices in a cider vinegar and cane sugar brine.

The taste? You get first a powerful punch of sort of sweet jalapeno flavor, then the spices kick in and finally the heat of the peppers continues to grow and grow in your mouth wiping away any trace of sweetness. We make them in tiny batches. These pickles get better the longer they sit in the jar. So get a few jars and tuck the spares in the pantry to age. They are amazing on sandwiches, burgers and hotdogs, with eggs, mixed into ground meats, added to vegetarian dishes to give them a powerful flavor kick, and of course with natchos and then just by themselves. It could be a week or so until we ship your order with this item since we make them only when we can get the perfect jalepenos!

12 oz jar is $12.

Sold Out. Might make them again sometime. Email to get on the waiting list.

contact@welovejam.com

In 2010 we made about 20 jars of jam from the Chandler variety strawberries our neighbor at the San Mateo College Farmers market gave us grown by Tomatero Farm.

Chandler strawberries are our favorite variety and we have used them in other preparations over the years.

The recipe for this jam was inspired from a fraises des bois tart we had from the Gérard Mulot pastery shop at 76 rue de Seine in Paris in 2002 that nearly made us faint. This jam is so intense and flavorful that as soon as you open the jar a massive burst of ripe strawberry perfume seduces you. And then you taste it. There is no other strawberry jam like this in the world.

We don't make much since pinching off the green stems off the fruit is a pain - literally. So we made about 50 jars in late June 2011 with fruit sourced from Tomatero Farm. Then we made a bit more August 7.

9 oz jar $12.

Sold Out. Available June 2012. Email to get on the waiting list for these.

contact@welovejam.com

These fruit cookies are based on a 100 + year-old recipe from Eric's great aunt Henri (short for Henrietta) who lived to bake and these were her signature creation. For as long as anyone can remember she always had a supply on hand and would decorate them according to the holidays, but usually they were just covered with a white icing. In the cookie world these are king or queen.

A trip to her house in Tarrytown, NY always ended up with a bag of these cookes to take home. Completely addictive and unique, aunt Henri would warn "don't eat too many" since they have a high amount of ground up raisins in them. Of course no one ever had any digestive problems from eating too many so we think this was aunt Henri's way of limiting consumption and thus her having to bake more than the insane amount she made each year.

We have continued the tradition by updating the ingredients to be all organic and for a brief period of time were selling them at farmers' markets to massive demand. However, we were stuck baking them in a small oven until we can get our bigger oven installed and running, and stopped making them until that happens. Some day...

contact@welovejam.com

Another baking creation put on hold until we get the bakery portion of our facility up and running.

During the winter holidays in Switzerland there are a number of traditional cookies made. Most are composed of ground nuts and honey as a base. Over the years we have made limited amounts for some customers of four kinds:

Zimmetsterne - mostly ground almonds, honey and good dose of cinnamon. Star shaped with white icing.

Basler leckerli - almonds, candied fruit and lots of honey. A chewy rectangular bar the consistency of panforte.

Basler brunsli - ground almonds, chocolate and spices.

Chräbeli - a lightly baked anise and lemon rind flour-based cookie. It is crunchy like biscotti in texture and great with coffee or tea.

We candy all our own organic citrus, use honey from local bee keepers and locally grown organic nuts, along with organic spices. A Swiss liquor of distilled cherries, kirsch, is also a common ingredient, but there is never any alcohol taste.

Most Americans have never had cookies like these and it is a shame since they are rather healthy and taste amazing. The basler leckerli are like panforte, and can last years. In fact they get better with age!

contact@welovejam.com

cool stuff

we printed up these t-shirts, a sweatshirt, a canvas tote bag and a coffee mug with our mysterious, "eat jam" text for our personal use - mostly for demos we do in supermarkets. we gets lots of comments from people asking where they can buy them so here they are. we even made an "eat bbq" t-shirt. click the link below to go to the cafepress.com store where you can get them at a great price!

(ALERT - the link below is to a separate website than ours - and if you want to order products mentioned like the t-shirt above - do this before or after ordering our jams or bbq sauce since they are completely different checkout systems).

buy welovejam stuff here