our jam is intensely flavorful because we don't add any pectin and use 20-40% less sugar than traditional jam companies. we cook seasonally in small batches and have created proprietary methods to produce fresher tasting jams with better textures. our fruit is cooked less while preserving more fruits chunks without any preservatives. we've scoured northern california to find the best varietal of each fruit that we've paired with an exotic flavor that enhances but doesn't overpower them, creating bold + bright combinations. each of our jams has only a few ingredients resulting in clean flavors that you can savor.
Jamnation, made in SF by Gillian Reynolds, celebrates exquisite fruit, with a focus on sustainability & superior ingredients. On a trip to Brazil in 2013, the simple fruits she tasted from small, local farms exploded with flavors that blew her away. Returning to SF, she sought out the same intensity of flavor in local organic fruit from small Northern California farms. Her desire to share these exquisite fruits with friends & family in NYC inspired her to create artisanal jams that are bright, bold & meticulously paired. A Stanford economics major, she was struck by the impact of global trade on farmers in developing countries hence, all products use Fairtrade sugar + spices.
Trained at Le Cordon Bleu in France and having worked on an Italian agriturismo, Chris cooked his way through Europe and back to New York, working at some of the top restaurant in the city such as David Burke’s Fishtail and Morimoto where is currently a senior sous chef. When Gillian came up with the idea of Jamnation, Chris began helping her craft the recipes and ideas that brought the company to life, working together on the concept, branding and values of the company with an ongoing commitment to create and curate extraordinary flavor combinations from the best, local seasonal fruit paired together with Fairtrade sugar and spices from farms in developing countries.