Jammin with Jam
As a Stanford University economics major, Gillian Reynolds was only too familiar with the law of supply and demand.
Now, she’s living it — supplying delicious jams that aficionados are demanding more and more of with gusto.
Reynolds is the founder of San Francisco’s Jamnation. With her brother Christopher, a trained chef, they make jam with local organic fruit, surprising flavorings and a big dose of wittiness.
Just get a load of some of the jam names: “Plum and Get It” (pluot with honeysuckle essence), “Midnight in Pearis,” (Bosc pear butter with vanilla and nutmeg), and “Cardamom Knows Zest” (Seville orange marmalade with cardamom).
I had a chance to try a couple samples recently: “Rose to the Grindstone” (Arctic Star nectarines with rose essence), and “Sublemonal Message” (Meyer lemon marmalade with ginger).