buy our products

What's for Sale:

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 when we make more:

Shopping Tips:

Shipping Information

All orders are shipped UPS ground, which is 5 business days. You will receive an automated email from UPS titled Quantum Ship with your tracking number. If you live in California normally it is 1-2 days. Sometimes if we are busy in the kitchen or need to make something like caramel or bbq sauce it could be up to a week before we ship your order. In July we don't ship any orders since we are busy making the apricot jam. So it is best to plan in advance and order in May-June for your summer supply - especially for bbq sauce. If we get some press, we normally get slammed with orders and it can take longer than usual to pack and ship. Don't forget it is just the two of us doing this!

If you need expedited shipping we can do next day, 2nd day and 3 day air UPS. Email us what you want, the address it will be shipped to and we can give you a quote.

How To Save Money

We highly recommend when you shop on our site you order as much as your budget allows to cut down on shipping charges. Shipping one jar to NYC from CA is around $8 via UPS, but if you add an extra jar or two, the shipping only goes up a few dollars, and if you order a case the shipping cost is only around $1.20 a jar. Some customers order one jar every few months and that in the long run is much more expensive. We also offer two types of mixed discount cases under the cherry jams on this page.

The Paypal Shopping Cart We Use

We use an online shopping cart software made by Paypal for online stores, but you can buy with any credit card or debit card. If you happen to have a paypal account you can use that. It is up to you. We have used this software for 6 years with no problems. It is extremely secure. However, since it is Paypal they design the check out process in favor of using a paypal account over credit cards. When it comes time to check out just select the Check Out button instead of the Paypal button to use your credit or debit card. They make you go through a few more steps to pay, and down the road we might switch to a different check out system but for now this works very well. If you get confused click here for a visual flow chart of how it works.

Gift Orders:

Our customers are a generous bunch - we ship a lot of gift orders. Rest assured we do not include any invoices or receipts in any of our orders to cut down on paper waste, so your gift order will always be free of any trace of your generosity. If you want to include a gift card, we offer this free of charge. The cards we make ourselves are seasonal. Simply email us what you would like to say and we will type it up.

Getting On Our Mailing List

New customers' emails are automatically added to our mailing list so you can get updates on new products and offers. It is a good idea to add our email to your list of contacts in your address book to insure you get our emails. For specific sold out products, also send us an email request since for small batch stuff we just save the emails and respond to them. We do not share our mailing lists with anyone!

blenheim apricot jam


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 by the two of us (well Phineas' mom helps when she has time) in July from fresh fruit (not frozen fruit like all other jam in stores). To make enough to last the year we work 30 days straight and the expense to buy all the materials takes us almost a year to recover from.

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.

9 oz jar $10. Buy some now:

Case (12 jars) with 5 percent discount $114. Buy some now:

quince jam


We love membrillo or quince paste and set out to make our own, but changed course and decided to try doing a quince jam instead. Wow. We were unprepared for the flavor of this. Delicate hints of a floral rose and citrus that is intoxicating. For those of you not familiar with quince it has the same texture as pear.

16 oz jar is $20. Buy some now:

discount mixed full and half cases

Feeling indecisive? Maybe generous as a gift for a friend? Or maybe you just like variety?

Well our mixed sampler case is the cheapest and most delicious way to go. You also save a lot in shipping when you order a case and with the 8% discount this is the best way to buy.

A case is twelve 9 oz jars, so you can pick any 12 jars for your case of what we have in stock. Keep in mind if you select a bbq sauce, ketchup and quince it counts as two jars since it is twice the size of the 9oz and depending on what you order it might be cheaper to just by individually.. (The pickles and hot sauces cannot be included in this due to size. You can purchase them extra though and we will include them with your order.

Simply click below to purchase, and then email us after what you selected.

Mixed half case (6 jars) $55

Limit of one tart cherry grapfruit, one feijoa if in stock. Quince cannot be added to this option.


Mixed full case (12 jars) $105

Limit of one quince(counts as two jars), two tart cherry grapefruit, two feijoa if in stock.


Super Tart Cherry/Grapefruit



We take the tart Montmorency cherries and team them up with a touch of pink grapefruit to create an incredibly delicious jam unlike any you have ever tasted. This jam was included in Food & Wine's Top Ten Objects of our Obsession in 2012. We are the only company that makes this flavor combination, and a special recipe that we came up with concentrates the fruit flavors unlike any other jam. The texture is also very thick and the reduced cherries have the most spectactular consistency. Unfortunately it takes a ton of cherries to make this and a lot of prep work with the fruit. We used to charge $15 a jar for this and probably still should should but we are too nice so it is less now. This is also a very low sugar jam. If you prefer less sweet foods, and love tart then this jam is for you!

9 oz jar $12. Buy some now:


Case (12 jars) 5% discount $138. Buy some now:

montmorency cherry blenheim apricot

If you love cherries, and especially tart cherries, this is a jam for you. We use Montmorency cherries which are the traditional tart cherry we all grew up eating in cherry pie and ice cream. They are very tart so they are always mixed with sugar. However, we get ours in their raw state (frozen and pitted since we don't have the resources to pit cherries - our one big exception from using fresh fruit) and mix in just a touch of our apricot jam as a sweetner. This is a low sugar jam. We make this in small batches and there is a surprising amount of cherries in each jar.

The flavor is an intense cherry with a wonderful lingering aftertaste of apricots. Feedback from people who have tasted this is simply ecstatic.

9 oz jar $10. Buy some now:

raspberry, mango, passion fruit jam


We have put to good use our many years of creating one-of-a-kind flavors and this is one of our best that you can find nowhere else in the world but from us. Succulent raspberries mixed with semi-ripe mangos and just the perfect amount of passion fruit that ups the tartness and accentuates the tropical tidal wave of flavors that will wash over your happy tongue. Low in sugar so you can eat the whole jar guilt free! Note - this has seeds but they add a nice nutty toasty element and the fiber is good for you too.

9 oz jar is $8. Buy some now:

strawberry mango passion fruit jam

In the same tropical vein as our raspberry mango passion fruit jam that can only be found from us, is this flavor-packed jam. We mix luscious strawberries with semi-ripe mango and some passion fruit to up the tartness since strawberries get very sweet when you cook them. This is a low sugar jam and the waves of flavor from these three fruits is amazing to taste. This jam has a higher percentage of strawberries than the other two fruits so all you strawberry jam purists will be happy!

9 oz jar $8.

tangy mango and lime jam

We simply love mangos and it was only a matter of time before we came up with a mango jam. We combine semi-ripe mangos, fresh lime juice and just a touch of sugar making it the perfectly tangy. It also is super thick and chunky.

9 oz jar $8. Buy some now:




We make this yummy ketchup from organic, California-grown tomatoes. Unlike other brands that use genetically modified tomatoes ours are GMO free and full of flavor. And unlike those big brands that use high fructose corn syrup we use cane sugar which makes a world of a difference in taste. Our ketchup is just a tad less sweet than most ketchup which we find too sweet and we add just a touch more seasoning so it is more flavorful. We call this our San Francisco style ketchup because this city is famous for food and our ketchup lives up the the reputation.

16 oz jar $7. Buy some now:

spicy berbere ketchup

This is our San Francisco style ketchup with the addition of berbere which is a complex blend of spices popular in eastern Africa. It has a mild taste of curry powder since it has some fenugreek in but also contains less well known spices as korarima, nigella, ajwain, long pepper, along with several other peppers. It has the most amazing flavor at first and then the heat kicks in with a long hot finish. While this will not burn a hole in your mouth, we add enough to consider it a hot condiment.

16 oz jar $7. Buy some now:


fleur de sel caramel sauce

This is a very special organic caramel sauce that sends people into flights of ecstasy. At farmers' markets when people sample this the most common phrase is "oh my god!" If you are a caramel lover and want something very yummy, you gotta try this. Lucky for us, cows make milk all year round. If only apricots grew year round our jam-making would be much easier!

This is great obviously on top of ice cream, can be used in baking, is a great dip for fresh apples and bananas and we especially like it spread cold out of the refrigerator on toast where it melts. Yum!

Note: We do not use corn syrup or binders in this sauce so it can separate if it gets too hot (letting it sit in the sun or during shipping in warm weather). A quick remedy is to shake the jar well until it is blended. Or if this doesn't work empty the contents of the jar into a small sauce pan, bring it to a boil while stirring and than pour it back into the jar. Put the lid on and allow to cool.

For SF customers you can buy this year round at five stores: Rainbow Grocery, Bi-Rite (both the grocery store and Creamery), Bryan's, Cal-Mart, Falletti Foods and the two farmers markets we do each weekend - San Mateo College on Saturdays from 9 a.m. to 1 p.m. and Inner Sunset in San Francisco at 9th and Irving from 9 a.m. to 1 p.m. Please email us in advance about the markets to insure we will have the caramel or not.

9 oz jar is $10.

super dark caramel sauce

We are the only people in the world to make this super rich, intensely flavored dark caramel sauce. The type of sugar will remain a secret but let's just say you cannot buy this sugar in the grocery store. We have offered this sauce on and off for the past year but kept running into problems processing the sugar that comes raw in huge boulders. It broke industrial-strength equipment so we had to pound it into a powder with sledgehammers etc. We use a very tricky process to get this caramel so dark and within seconds can ruin a batch if we aren't careful. Finally after a year of experimentation we have had a production breakthrough so making this sauce is much easier, and you are the beneficary since we can now offer it for sale. People who try this nearly pee in their pants. It has the most haunting, almost liquorice-like after taste that lingers on the tongue for a long time. Give it a shot. It is that good.

Note: We do not use corn syrup or binders in this sauce so it can separate if it gets too hot (letting it sit in the sun or during shipping in warm weather). A quick remedy is to shake the jar well until it is blended again. If this doesn't work empty the contents of the jar into a small sauce pan, bring it to a boil while stirring and than pour it back into the jar. Put the lid on and allow to cool.

You can purchase this a the two farmers markets we do each weekend - San Mateo College on Saturdays from 9 a.m. to 1 p.m. and Inner Sunset in San Francisco at 9th and Irving from 9 a.m. to 1 p.m. Please email us in advance about the markets to insure we will have the caramel or not.

9 oz jar is $14.

bbq sauce


We've been making this highly addictive sauce/dip for ourselves and tinkering with the recipe for over ten years. Not just for bbqs, this can be used instead of ketchup and as a general sauce/dip for any kind of meat or vegetables. We add it on sandwiches, as a dip for fries, roasted potatoes, on burgers, hot dogs. You can even make meat loaf with it. And with Thanksgiving coming up you can shred left over turkey and mix it with the sauce for great sandwiches. If you are vegetarian, it is perfect seasoning for a wide variety of dishes. Just be creative! It is delicious all year round.

Not too spicy, but not too mild. A perfect combination of spices, heat, sweetness and tang. The complex, addictive flavor is due to our use of more than seven types of chilies and peppers, and many spices. Just measuring out all the ingredients takes more than an hour. Read the rave review by Food & Wine magazine about it.

Our bbq sauce is gluten free

If you purchase this in July, it can be a few weeks for it to ship since we are busy with the apricot jam.

16 oz jar $7. Buy some now:

Case of bbq sauce (12 jars) $80.

Buy some now:

spiced molasses bbq sauce


A complement to our popular bbq sauce for sale above, this new sauce is based around molasses, dark cane sugar, a good amount of vinegar for tang and the addition of bourbon, espresso and a variety of spices and peppers that makes it so delicious you can eat it straight out of the jar all by itself.

16 oz jar, $8. Buy some now:


hot sauce formula "69"


Our newest member of the family. This is a wonderfully concentrated hot sauce, full of heat and complex chili and spice flavors. This is not for the faint of heart - hence the two tears on the label!

5 oz jar, $10

mariposa plum jam


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. Like all our jams, pectin is never added and the two of us make it by hand each August from fresh fruit from Blossom Bluff Orchards in Parlier, California.

9 oz jar, $12

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 almost spicy 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.

The two of us make this by hand every September using a special technique from fresh fruit sourced from Blossom Bluff Orchards in Parlier, CA 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, $12.

red flame nectarine jam


This jam is made from the high acid variety nectarine called Red Flame. It is low in sugar and a new favorit among our customers. Limited supply made for 2014.

9 oz jar, $12

Buy some now:

fukushu kumquat marmalade


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. Making this is a real pain. Every tiny grape-sized fruit must be cut in half and then each seed picked out with the tip of a knife one at a time. It takes forever. Each year we vow never to make them again but we always do. Never any pectin is added. The flavor is similar to an orange marmalade but not as bitter and with a wonderful tangy aftertaste unlike any other citrus.

Marmalade is also a great baking ingredient. You can add a few spoons to the batter of sweet breads like zucchini, cranberry, carrot etc. so in the finished product you get now and then a tiny taste of the candied citrus. It is a vital ingredient in pain d'épices - a spice bread. You can use it as a layer in cakes and it makes a wonderful glaze if pushed through a strainer and brushed on top of just about anything. Crepes stuffed with it is an elegant dessert topped with some freshly whipped cream with a hint of liquor such as calvados or brandy.

9 oz jar, $12

Buy some now:

limequat marmalade


Limequats are a cross between several different varieties of kumquat and a key lime. They are very tart and are full of seeds. In 2013 we made a small amount, but it turned out to be too much trouble. Seeding 20 lbs of limequats took about 3 hours and yielded just a few jars. As a test we combined our beloved Fukushu kumquats with limes and were able to duplicate the flavor exactly. It was also much easier to make. So going forward this is how we make this marmalade. It is wonderfully tart.

9 oz jar, $12

Buy some now:

massaged persimmons

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.

Each year we have 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. Packaged in biodegradable cellophane bag.

For 2011 we had 45 lbs total amount for sale which is fairly typical.

1 lb dried, massaged, organic Hachiya persimmons (about 8 pieces) $36.

Sold out. Available Debember 2014

feijoa jam

We make a small amount of this feijoa (pineapple guava) jam each year from organic fruit we gather ourselves from the same farmer who makes our hoshigaki. How tiny? For 2009 we made 14 jars. In 2010 we over extended ourselves and made 200 and that will never happen again. It takes around six hours to make 30 jars which is simply crazy. The fruit is the size of a lime and must be cut in half and the hard inner flesh scooped out with a spoon.

However, the flavor is an intoxicating, perfumy/tangy blend of pine and concord grape that is really hard to describe. This is Eric's favorite jam and that is the only reason he goes through all the trouble to make it. In fact we are the only company that makes this type of jam. The texture is slightly granular like quince or pear. The color is almost like apple sauce.

9 oz jar is $15. This jam will ship second week of November.

Sold out until November 2014

blackberry walnut jam

This is a jam we have made since the very beginning. It started when we discovered abundant wild blackberry bushes growing up in Tilden park in north Berkeley in 2002 close to a friend's house. Just like our apricot jam, the genesis of this came about spontaneously in the kitchen by adding some walnuts and spice without a second thought. Adding nuts to jam didn't seem that strange since we are big peanut butter and jam eaters and the combination of nuts with fruit seems second nature. Over the years we have transitioned from adding chunks of nuts to grinding them so the texture is smoother. We are the only company to market a jam with nuts in it making this a first.

It is essentially a blackberry pie minus the crust. This means aside from using it as jam on toast and such, you can use it as a pie filling or a topping on cheesecake! And like most of our customers, you can just eat it with a spoon. It is that outrageously delicious.

9 oz jar $8.

bread and butter pickles

We really dislike making these. Why? Well, first off they are made the old fashioned way which is extremely labor intensive, and secondly once people try them they become addicted for life. So despite the flattery of being told these are simply the best bread and butter pickles ever made, the agony of making them just as we are about to embark on our summer jam is too much.

We use local pickling cucumbers and are very particular about picking out the hardest, freshest ones. They absolutely must have been picked withing 12 hours for us to use them. We also use locally grown yellow onions, and a special blend of spices - organic of course!

And unlike the pickles you buy in the store, which are mostly brine with a few pickles floating inside the jar (this is due to limitations of automated pickle canning equipment) we pack these jars by hand with tongs so you get more pickles per jar than you ever have before. Of course you pay top dollar for this...

We used to pack these in 16 oz jars as pictured above (someday we will get around to taking a new picture), but got smart and now they are in 32 oz jars. Why? Well it is half the hand work to package them, and everyone who buys them devours them lickety split. The bigger the better right?

To put things into perspective. In a 9 hour stint of back-breaking hard work, how many jars of these do we make? Guess. Yeah, 34 jars. It is a joke how long it takes to make these.

Eric says each time he makes them it will be the last time ever. Of course he always does due to demand and pleas and people offering winning lottery tickets in exchange (just joking!). Each year we make about 80 jars at most. Those who get them are super lucky! Almost like winning the lottery right?

They are amazing in any type of sandwich, and we are very fond of them on hotdogs with our bbq sauce. And in any tuna salad they are simply incredible. But more often then not, we eat them straight out of the jar like most of our customers.

32 oz jar is $25.

Available in summer

bread and butter jalapenos

We love the flavor of jalapenos so we decided to do a super, super spicy version of our bread and butter pickles with jalapenos instead of cucumbers. If you have had our bread and butter pickles with cucumbers then you know these are outrageously delicious. In fact when we first made our test version of these we gave a jar to one of our customers who is from Peru and loves super spicy chilies. Their initial response? "I want to buy a case of this!" But be forewarned - these are extremely spicy. We have a special jalapeno taster who finds us only the hottest ones to be found. We use organic jalapenos, yellow onions and our secret blend of spices in a cider vinegar and cane sugar brine.

The taste? You get first a powerful punch of sort of sweet jalapeno flavor, then the spices kick in and finally the heat of the peppers continues to grow and grow in your mouth wiping away any trace of sweetness. We make them in tiny batches. These pickles get better the longer they sit in the jar. So get a few jars and tuck the spares in the pantry to age. They are amazing on sandwiches, burgers and hotdogs, with eggs, mixed into ground meats, added to vegetarian dishes to give them a powerful flavor kick, and of course with natchos and then just by themselves. It could be a week or so until we ship your order with this item since we make them only when we can get the perfect jalepenos!

16 oz jar is $12.

Available in summer

manzano hot sauce/siracha

A very hot yet flavorful sauce. The only place in the US that makes this.

5 oz jar $15. Buy some now:

Available in summer

favorite fruit cookies

These fruit cookies are based on a 100 + year-old recipe from Eric's great aunt Henri (short for Henrietta) who lived to bake and these were her signature creation. For as long as anyone can remember she always had a supply on hand and would decorate them according to the holidays, but usually they were just covered with a white icing. In the cookie world these are king or queen.

A trip to her house in Tarrytown, NY always ended up with a bag of these cookes to take home. Completely addictive and unique, aunt Henri would warn "don't eat too many" since they have a high amount of ground up raisins in them. Of course no one ever had any digestive problems from eating too many so we think this was aunt Henri's way of limiting consumption and thus her having to bake more than the insane amount she made each year.

We have continued the tradition by updating the ingredients to be all organic and for a brief period of time were selling them at farmers' markets to massive demand. However, we were stuck baking them in a small oven until we can get our bigger oven installed and running, and stopped making them until that happens. Some day...

holidays cookies

Another baking creation put on hold until we get the bakery portion of our facility up and running.

During the winter holidays in Switzerland there are a number of traditional cookies made. Most are composed of ground nuts and honey as a base. Over the years we have made limited amounts for some customers of four kinds:

Zimmetsterne - mostly ground almonds, honey and good dose of cinnamon. Star shaped with white icing.

Basler leckerli - almonds, candied fruit and lots of honey. A chewy rectangular bar the consistency of panforte.

Basler brunsli - ground almonds, chocolate and spices.

Chräbeli - a lightly baked anise and lemon rind flour-based cookie. It is crunchy like biscotti in texture and great with coffee or tea.

We candy all our own organic citrus, use honey from local bee keepers and locally grown organic nuts, along with organic spices. A Swiss liquor of distilled cherries, kirsch, is also a common ingredient, but there is never any alcohol taste.

Most Americans have never had cookies like these and it is a shame since they are rather healthy and taste amazing. The basler leckerli are like panforte, and can last years. In fact they get better with age!

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 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).

buy welovejam stuff here