Seasonal, locally-sourced,
small-batch jam

Our

Product

I source fruit from the most ethical farmers, respectful stewards of our land, who use only organic or pesticide free practices.  The strawberries are the sweetest and juiciest, the plums are the most luscious available, and the peaches hold flavor that is redolent of the sun.  Every piece of fruit is as different as every day.  I use a minimal amount of organic sugar and no commercial pectin in my jam.  I cook the jam in copper pots on a gas range to bring out the flavor of the fruit, watching for the jam to start to shine and thicken signaling that it is done. The jam is then hand-poured into jars and sealed in a hot-water bath. Each pot of jam yields between 6-8 jars. Working in such a small scale yields a result of the highest quality.

Recipes, Musings and Resources

Baked Goods
Amy Neiman

Blueberry Buckle

Blueberries are abundant in early summer here in Southern California and a Buckle is a perfect Blueberry vehicle. This is an easy recipe to make and the MOST delicious to eat. The lemon glaze infused with Blueberry-Rhubarb jam adds a shine and a mouth-watering and puckering tart flavor!

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Apple Apricot Jam Tart
Baked Goods
Amy Neiman

Apple Apricot Jam Tart

My neighbor Theo, an inquisitive, creative, awesome young man, stopped by a bit ago for some apricot jam. He said he was making an apple tart and the recipe called for apricot jam. Sure thing! The tart was as delicious as it was beautiful. I can’t wait to make one myself!

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Peach Jam Poundcake
Baked Foods
Amy Neiman

Peach Jam Poundcake

A beautifully delicious, dense yet moist Pound Cake made with an abundance of Batch-33 Chunky Sangre de Oro (Zee Lady) Peach jam, fresh O’Henry peaches, and livened with a peach glaze. A beautiful late summer dessert – also great for breakfast or a snack!

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