All Articles
All Articles

We Love Jam: Blenheim Apricot Jam, BBQ Sauce and Biscotti

by Ami Kealoha
on 11 June 2008

Like having the best of the best Farmer's Market delivered to your door, California-based We Love Jam hand makes some of the most tantalizing jams, sauces and other treats we've ever tasted and sells them online. Using produce sourced from obscure varieties of fruits and refining recipes to perfection, their products are bursting with flavor and boast addictive qualities that make them disappear quickly.

Their pitch-perfect BBQ sauce, hitting the ideal vinegary sweet balance with a touch of heat, has fast become our favorite summer condiment. As recommended by the makers, the sauce is as delicious on grilled meats as it is on sandwiches, fries and any other excuse you can find to get it into your mouth. A 16-ounce mason jar is $10 from their online store.


Similarly habit-forming, We Love Jam recently introduced a citrus, dark chocolate and nut biscotti that's exceptional. With a subtle dose of hand-candied citrus, a liberal sprinkling of raw Mission almonds and hazelnuts with touches of Belgian chocolate, the combination goes well with coffee and teas. A much softer, more snackable texture than other biscotti, they're tasty on their own as well. The treats are made in small batches and a box of nine (packaged in biodegradable cellophane) is $10.

We Love Jam made their name with their exceptional Blenheim Apricot Jam. The makers started with the apricot variety back in 2002, producing an apricot jam with a superior flavor, color and texture to all other versions. They since discovered that the Blenheim is an endangered tree, which combined with its popularity makes for extremely limited quantities and a waiting list. Sign up now to reserve jars ($20 for 16 ounces and $10 for eight ounces) that will be available in August.

Though we've only had the privilege of tasting these three products, they're enough for us to bet that We Love Jam's other offerings, including bread and butter pickles, Fukushu Kumquat marmalade and the intriguing hoshigaki (hand-dried, massaged persimmons), are worth ordering.

The CH25 is a showcase of creators and innovators from a broad range of disciplines who are currently working to drive the world forward.

Cynthia Breazeal

How an emotional, empathetic robot named Jibo stands to revolutionize communication

Read More
The thing that's so provocative about social robots is that it's fundamentally a community technology

Jonathan Sparks

Reinventing electronic music by inventing multi-disciplinary instruments

Read More
Recorded music is becoming so cheap, so the value of music is now in live performance

Vanessa Newman

Redesigning pregnancy for the post-gender generation with Butchbaby & Co.

Read More
I want my customers to feel comfortable and unchanged, in that becoming pregnant didn't take away from or compromise their identity

Leopoldine Huyghues Despointes

The young filmmaker and non-profit founder who just wants people to follow their dreams

Read More
I feel confident and ready to accomplish so much more, the movement is on

LaToya Ruby Frazier

Documenting the slow, troubling change in Braddock, Pennsylvania

Read More
I am not a journalist, I am a conceptual documentary artist using my visual expression for building narratives that are unseen and unheard

Melissa Kushner

Addressing the needs of orphans and vulnerable children in Malawi through microenterprise

Read More
Poverty is complicated, there is an increasing temptation and pressure in the development space to oversimplify things

Alex Kalman

The tiny museum in Manhattan that’s redefining museums

Read More
The mission is to put this small simple and powerful tool into the hands of as many people as possible

Marcus Weller

Using technology to turn motorcycle helmet design on its head

Read More
I was taken aback both by the number of people that doubted it, and by the equally large number of people that got behind it

Kathleen Supové

The NYC performance artist who’s radically reinventing the piano recital

Read More
I like pieces that are virtuosic, that show off the piano and what it can do, and are awe-inspiring

Tal Danino

The bioengineer who’s programming DNA to fight cancer

Read More
[Manipulating genes] is very new, people are just learning how to program these organisms

Tarren Wolfe

The next-generation appliance making kitchens greener—literally

Read More
Our goal is to provide food for everyone in the world, and the best place to start is in our very own community

Pauline van Dongen

The Dutch designer blazing the wearable technology path

Read More
I’m fascinated by concepts of change, movement, energy and perception; since they are closely related to the way we experience the world

Douglas Riboud + Justin Guilbert

How a mission to create great coconut water led to a whole new way of doing business

Read More
We’ve made a conscious decision to be as transparent and honest as we can, and let people decide for themselves

Dan Barasch + James Ramsey

A quest to make the future brighter—underground

Read More
We both share a passion for groundbreaking technology and a shared love of New York

Corinne Joachim Sanon

The chocolatier bringing social change to Haiti and bean-to-bar chocolate to the world

Read More
Seeing the poverty surrounding me and the lack of jobs and opportunity bothered me

George Arriola and Monohm

An heirloom electronic for the post-smartphone era

Read More
We agonized during the design process as all hyper-obsessed craftspeople should

Kegan Schouwenburg

Revolutionizing orthotics through 3D-printed insoles

Read More
What orthotics do is they effectively change the geometry of what your alignment is like

Meredith Perry

How searching the Internet helped a 22-year-old invent wireless electricity

Read More
It’s not about where the information is, it’s about how you use the tools

Joshua Harker

Pushing the boundaries of sculpture with intricate 3D printing

Read More
My intent was to explore and depict the architecture of the imagination, to interpret and share forms evident in the mind’s eye

Eelke Plasmeijer

The locally driven restaurant that’s upending Balinese food culture

Read More
We really try to keep things simple and let the produce do the talking

Sabine Seymour

A future where smart clothes are as ubiquitous as zippers

Read More
In the future you will not buy a piece of 'functional' clothing without SoftSpot

Matt Kenyon

Fusing art and technology to disrupt concepts of corporate America

Read More
I want the work to live in the world and circulate, so it can generate more dialogue

Lulu Mickelson

A civic leader bringing change to NYC through design

Read More
Human-centered design is one of the many tools that we can use to better engage the public

Roxie Darling

From un-shampoo to transgender identity, the NYC colorist boldly defining the next chapter of hair

Read More
Hair color is as much a science as it is a craft

Sarah Kunst

The entrepreneur single-handedly changing the landscape for women in tech

Read More
People who live on a planet that is half women but can never seem to find any when they need one, I have solved your problem
Loading More...