Jam that is Straight Out of Brooklyn
Starting about ten years ago, people started rediscovering Brooklyn. With rents that were cheaper than Manhattan and the attraction of unique neighborhoods, millennials and hipsters crossed the bridge by the droves. Fresh blood created a new dawn for this somewhat forgotten place. The newbies did not transform the outer borough though, but instead increased a creative vibe that already existed. With its character intact and innovative businesses added to the mix, many believe Brooklyn is better now than ever. Craft breweries and distilleries, art galleries, artisan bakeries, specialty book shops and cutting-edge restaurants have all been part of the resurgence. Joining the excitement is the happiest food company in Brooklyn, namely The Jam Stand.
Started in an apartment in the Williamsburg section of Brooklyn by best friends Jessica Quon and Sabrina Valle, the company has grown to have its products carried by over 180 brick and mortar retailers in 27 states and Canada. The two women owe their achievements to taking great care to invent jam recipes that have led to rave reviews. So far, the fan favorite is the Blueberry Bourbon. Not just a toast type of jam, this flavor is great with cheese and crackers, yogurt or added in a batter to make jazzy morning pancakes. The sweet and spicy flavors of the Peach Sriracha jam also work well with a cheese and cracker plate, but add it to a marinade and you may never make pork roast any other way again. The notoriety of the company’s jams has grown to such heights that Haagen-Daz came calling and invited The Jam Stand to partner with them in what resulted in the Artisan Collection flavor of Banana Rum Jam ice cream.
With so many specialty stores selling the jams, you may find them on a shelf near you. Just type in thejamstand.com to use the shop locator or order directly from the site. And keep an eye on The Jam Stand as Jessica and Sabrina have more to come in 2017. The future includes new jam flavors, but that is not all. These women are working hard to get their products into hotels and restaurants. If past successes are any indication, it won’t be long before that happens.
Source Jelly.org By Michael Heath