The Last Jam Session



This is it - your last chance to share June Taylor's sought-after organic jams, chock-full of heirloom fruits grown by local farmers.  Following traditional methods of preserving, organically grown fruit is hand-cut and stove-top cooked in small batches with a minimal amount of organic sugar and no commercial pectin, to produce a soft texture with enhanced fruit flavor. Celebrate Berkeley legend June Taylor’s last jams, all wrapped in a beautiful Bi-Rite wood box. Flavors may change according to availability.

  • Strawberry-Rhubarb Conserve (tasting notes by June): grown by Verena Farm in Watsonville, California, I chose these early season, chandler varietal of strawberries because they’re power packed with an intense flavor and great acidity. Once I discovered the chandler berry, I was smitten and attempt to make all my strawberry conserve products early in May using this young berry.
  • Tayberry Conserve (tasting notes by June): also grown by Verena Farm in Watsonville, the tayberry is a rare, relatively new varietal, which is a hybrid of a blackberry and red raspberry. It was first developed in Scotland, near the river Tay in Aberdeenshire in the early 1960s. Scotland is renowned for its raspberries, and this berry exhibits the beauty of  tart, fresh, and clean raspberry flavor paired with the more earthy, muted flavor of a blackberry. It’s a sprightly combination and beautiful marriage. The berry is only available for a short window of time in the early summer. This year I turned this delicious berry into a straight tayberry conserve and previous years infused it beautifully with lemon verbena from my kitchen garden.