Three people, one stove, and a way of making jam we have not changed much in seven years.
Sweetcommunitypro started in a borrowed corner of a market kitchen, with one copper pan and jars of fruit preserves that mostly crystallised.
The kitchen is ours now and the canning equipment is newer, but the jam is still made one batch at a time, by hands that sign every label.
We make a little less than we could. It keeps the fruit honest and the flavour bright.
If a jar leaves the shelf and we would not keep it ourselves, it stays in the bank until it is right.
We buy from orchards we have visited, in quantities we pick before the season ends. Fresh fruit makes all the difference — a flash of flavour that fades fast, so we work with lightning speed through the harvest.
Each jar receives whole fruits where they belong, and every recipe is tested in this kitchen from raw ingredients rather than bought in bulk. Our gold coins of sweetness are earned, not taken.
Cooks every batch of homemade jam that leaves the studio.
We cook fresh berries and fruits into small-batch jam, preserving the season in every glass jar.
Each batch is made to order, tested and sealed with care in our kitchen.
We start by selecting the ripest fruits and work through recipes until the set is perfect.
Everything happens in our kitchen, where berries become preserves in copper pots over a gentle flame.
Each jar is sealed, labeled and wrapped before it reaches your table.
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Jam Jars