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

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.

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 every July from fresh fruit (not frozen fruit like all other jam in stores). We travel directly to the farm to select the fruit, hand wash, cut and inspect ever piece of fruit. Our pricing reflects the massive labor required to make enough jam to last all year in just four weeks.

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. However, as we grow we are starting to get bigger stores and distribution companies interested in the Blenheim.

9 oz jar $10. Buy some now:

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. Like all our jams, pectin is never added. Frozen fruit is never used and the two of us make it by hand each August.

9 oz jar, $10. Sold out. Email to reserve some for August 2010.

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. 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. 2009 was one of the best tasting crops. Let's hope 2010 will also be a good year.

We make this by hand every September 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.

9 oz jar, $10. Limited supply.

Sold out. Email us to reserve some for summer 2010: contact@welovejam.com

Excuse our bad attempt to take a nice pic of a dried piece of fruit! The farm we buy our organic plums from (Blossom Bluff) dries a lot of them for sales in farmer's markets they do during the winter. This year we decided to offer for sale these absolutely addictive dried, organic and unsulphured elephant heart plums. Like the fresh plums we turn into jam, they have a distinctively different taste from other dried plums that we simply love. They are also softer than most dried fruits. Great for snacks as well as baking into sweet breads, cookies etc. A wonderful addition to our jam as a present to that someone special.

1 lb (packed in biodegradable cellophane bag) $15. Buy some now:

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. We chop 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 who buy it by the case. 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.

We make big 16 oz jars of this for people who prepay in December and give them a big discount. If you want to get on the list for next year email us. But for now we have the small jars.

9 oz jar $15

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 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.

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 2010:

We make a tiny amount of this feijoa (pineapple guava) jam each year for ourselves. How tiny? This year we made 14 jars. It took around 5 hours. Four hours of cutting the fruit in half and scooping out the inside with a spoon. We got blisters doing this. From a measly 20 lbs of fruit.

However, the flavor is an intoxicating, perfumy blend of pine and concord grape that is really hard to describe. When you open the jar the smell instantly seduces you. The texture is slightly granular like quince or a pear, and the jam has the consistency of quince paste or membrillo. The color is almost like apple sauce.

We make this according to an old recipe a friend gave us. We make this for ourselves but might sell one or two jars if you offer a compelling reason for us to part with our beloved feijoa jam.

We might make more next November.

Email for more info.

contact@welovejam.com

We plan to start selling this amazing fleur de sel caramel sauce at some point in the future. It is a collaboration with a friend who is a noted cookbook author. More info will be revealed when we are ready to sell this.

It is made with organic San Francisco Bay area butter and cream, organic sugar, a special vanilla extract we make and an exquisite sea salt we get straight from the marsh which is hand harvested. The combination is a caramel unlike any you have ever tasted before.

This is great out of the refrigerator as a cold spread on bread, a dip for freshly sliced apples, or you can heat a few spoonfuls and use it as a hot topping for ice cream, pie, cake etc. And if you are a baker, you can use it in your favorite recipes as you see fit.

Email for more info.

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).

welovejam stuff