Below you can purchase what we make when it is in stock where there is an "add to cart" button.

Every May/June we put up the new crop of jam for sale and many sizes/jams need to be pre-purchased before June 19 so we know exactly how much to make. Once the jam is ready we will ship it to you.

We are also selling the apricot jam and bbq sauce in shops around the country. You can see all the stores listed here.

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 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. We also have been able to incrementally lower the price as we produce more year after year. 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.

16 oz jar $12 from 2008 - in stock - ships within 24 hours while supplies last.

8 oz jar $6 - 2009 - ships July/August and will be in stock until June 2010.

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. Never any pectin is added.

This jam had to be purchased before June 19. If we decide to make more we will put it up for sale. To get first notice of this product going on sale, please email us:

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 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. 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. These are ready to ship in September/October.

This jam had to be purchased before June 19. If we decide to make more we will put it up for sale in September. To get first notice of this product going on sale, please email us:

contact@welovejam.com

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 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 last winter. This year we are making just a bit more since picking out all the tiny seeds by hand makes this very time consuming and tedious to make. Supply is limited so buy what you want for the year.

Sold Out! Email to reserve some for January 2010

contact@welovejam.com

bread and butter pickles

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.

contact@welovejam.com

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.

Available at some future date. $10/bag of nine.

contact@welovejam.com

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 of the time and skill required to grow and make them has limited their commercial appeal and availablitiy to big food sellers. Each year less and less 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, excentuated by the light dusting of natural fruity flavored white sugar that the massaging brings to the surface.

This year we had 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 and $18/half pound. Packaged in biodegradable cellophane bag.

Sold Out. Reserve some for November 2009:

swiss holiday cookies

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.

This winter we decided to focus on the Fukushu marmalade listed below, so we won't be making these cookies until December 2009.

Reserve some now:

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 seperate 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).

welovejam stuff