Jam has become a way of life for my family. No matter what we’re eating - or drinking - there is always a background thought of whether something could work as a jam or with one. In fact, our strawberry apricot flavor was inspired by my daughter’s favorite Redbull flavor.

How it all Began

I was around 6 years old when I had my first taste of homemade jam. My mom would work magic in our tiny kitchen in suburban Chicago.

While strawberry and apricot were family favorites, she didn’t shy away from more complex flavors and recipes including the summer she made concord grape jelly.

Even into our 20s, my siblings and I would fight to get the coveted flavors.

As my children got older - and brought jam-based sandwiches to school - I took over making jam from Mom. 

During the pandemic, I began testing a broader variety of flavors, including a strawberry margarita jam from Mom’s archives.

It was around this time I became addicted to the dopamine hit I would get watching people enjoy my creations.

That desire - and the love and support of my family and friends - gave me the courage to start selling my jams.

And Now…

Today, while I still make those classic flavors, I love to play with modern twists that make taste buds sing. From caramelized banana - a twist on the ‘80s classic dessert, bananas foster - to the hybrid fruit aprium, you’ll find my small-batch jam collection a bit out of the ordinary.

Try the jam on PB&J sandwiches and toast, or top cheese and crackers. Use it to create cookies or flavor your overnight oats. You can even experiment with jam-based cocktails. Whatever jam you choose, the goal is simple — a burst of flavor in every spoonful that provides a moment of joy.

You can find us at local fairs to snag a taste before you buy. And if you see me in the grocery store, sniffing fruit, don’t be shy about saying “hi!”

Angela 
Founder
That’s My Jam