Summer Berry Jams!

The past few weeks in Oakland have been quite warm — but we knew it was summer a month ago. How? The arrival of summer berries, of course!

Strawberries are first to appear on the scene as the weather warms up. Their distinctly bright, sweet flavor lends itself perfectly to jam; we’ve mixed it up this year by adding blackberries for tartness and rose geranium to emphasize the floral side of strawberry. A truly delightful early summer berry jam, Strawberry-Blackberry Jam with Rose Geranium is full of strawberry flavor with the slightest edge.

If strawberry is the social butterfly of summer berries, raspberry is its feisty cousin. Raspberries are closely related to blackberries, and make some of our most popular jams, favored for their tart flavor and striking fuchsia color. We’ve accented the zingy taste of raspberry in our Rhubarb & Red Raspberry Jam; check back later this summer for our Black Raspberry Jam.

Combine a black raspberry with a loganberry (itself a blackberry-red raspberry hybrid) and you’ll get a tayberry. We love tayberries for their sophisticated vibrant flavor; marrying the tartness of summer berries with the deep sweetness of blackberry, tayberry jam is a fleeting joy of early Summer. The most regal berry jam out there, Tayberry Jam sells out quickly no matter how much we make!

A truly unique California blackberry, olallieberries are the most precious berries of summer! Olallieberries are a genetic mish-mash of blackberries and raspberries, and are an elegant berries with a deep purple color. Olallieberry Jam is hard to beat for its assertive sweet and tart flavor like nothing else we’ve tasted. For blackberry jam lovers, Olallieberry Jam provides an authentic taste of California.

Fans of tart berry jam will swoon over what we’ve done with boysenberries. Another berry mutt (a combination of raspberry, blackberry, and loganberry), boysenberry has a strong tart flavor which, while distinctive, can be overpowering. We let it sing in our Boysenberry-Strawberry Jam while softening it slightly with the sweet taste of strawberry. Full of sass, this jam is one of our favorites!

We hope you’ll try each of our berry jams, and keep an eye out for new berry flavors as summer progresses! If the weather behaves, we’ll be making Black Raspberry Jam later this summer, as well as Nightfall Blackberry Jam. YUM.


Rhubarb Jam is Here!

The arrival of rhubarb heralds the beginning of Spring; its vibrant red stalks offer the first hints of color after a long winter, and its sassy sour flavor helps energize foggy days.

We’re never patient awaiting the return of rhubarb, as it marks the official beginning of jam season. This year is no different. Our first jam of the year, Rhubarb Jam with Plum Brandy & Ginger emphasizes our favorite aspects of rhubarb: Of course, its supreme tartness, accented with plum brandy, and we couldn’t resist incorporating a few handfuls of candied ginger to add an extra zip. Grated apples meld perfectly with rhubarb for a tart bite and the hottest pink jam we’ve ever made!

In order to fully encapsulate the personality of rhubarb, we cut the stalks into very large pieces; this ensures that the finished jam offers glimpses of fresh rhubarb. We delight in cooking this jam, watching stalks of rhubarb break down and shift from bright red to hot pink as the jam cooks.

We’ve been enjoying this beautiful jam on our morning toast, spread on pound cake, or paired with whole wheat scones. Kate was moved to incorporate them into the jam straws you see above! We can think of no better way to celebrate the arrival of Spring than with this truly delightful preserve full of the personality of rhubarb!