Jam, jelly, preserves and chutney made in Brooklyn using mostly local, handpicked, organic fruit and artisanal methods.

Anarchy is freedom from food tyranny.

We get around. Where are we selling jam now?

MARKETS

>Tasting @ Greene Grape Provisions in Fort Greene, February 21, 3-5pm

>Greenpoint Food Market, TBD March

BROOKLYN SHELVES & TABLES

>The shelf at Greene Grape Provisions in Fort Greene

>The shelves & menu at Ortine in Prospect Heights
>The menu at No. 7 in Fort Greene

MANHATTAN SHELVES & TABLES

>The menu at Louis 649 in the East Village
>The menu at AKA Hotel in Midtown
>The shelf at Lucy's Whey in Chelsea Market

"Tumultuously tasty."~ Edible Brooklyn
"Nom Nom."~Holly

"It's amore!" ~pseudo-Italian guy

"Totally rad."~jam loving hipster

"I've been dreaming about your jam."~taste-tester

"The first bite was so good, saliva literally sprayed out of my mouth."~Halle

"Still can't get over that blood orange marmalade!"~CB

Go to our FAQs page where the jam queens answer your most intimate jam questions and expel deceitful rumors.

Find out the answers to such zingers as:

Q: What’s the difference between jam, jelly, preserves, marmalade and conserves?

Q: What’s pectin?

Q: What’s an “heirloom”?

Q:Can jam kill you?

>Edible Brooklyn

>Heritage Radio "Spicy vs. Sweet"

>The Greenpoint Gazette

>Edible Manhattan

>Not Eating Out in New York

>NBC "Want This"

>Brian Lehrer Show on WNYC

>Pivot Zine

>The Haystack Needle

>The Brooklyn Paper

>-Ing and Things "hot dang! it's jam!" (jam class review)

>Giver's Log