I started seriously making jam last year, when I bought a copy of Mes Confitures. This spring I decided to see if I could make a buck with the jam, as they were so well recieved. After a lot of roadblocks, mostly bureaucratic, I’m in business.
My philosophy is interesting flavors, good jam. I’m trying to be local (hard to do in the Pacific Northwest with pineapple), organic (again hard to find sometimes), small batches and fun.
You will be able to find me on Sundays, at the Fremont Market in Seattle. You can also follow my Facebook page, Farmersmarketjam.