welovejam - CA
The duo behind WLJ, Eric Haeberli and Phineas Hoang, were quite happy to make jam for kicks. But a great creation can not be kept a secret - not in the specialty food world. Their entire enterprise (whose roots are traceable to some impromptu jam-making in 2002) is about passion, not money, from the saving of a particular type of apricot to the packaging of everything they make. In a crowed market welovejam was pushed to produce on a scale bigger 80 jars of Blenheim Apricot Jam, the year after being written up and raved about by Food and Wine magazine in 2007. Their primary objective, to save the Blenheim Apricot by showcasing it in their jam, has been successful to a point and to our good fortune, their offerings have expanded. A quote from the owners "Jam is a truely unique creation that transforms fruit into something magical. Eaten in moderation with a well balanced diet and exercise, jam is one of the joys of life" We agree.