Title: Jam maker CMB Sweets
Hometown: Miami, FL, in California for five years
1. What's your jam philosophy?
I want to stay true to the fruit. I try to have big clean flavors. I'm not going to add lavender or almonds to jam. I don't make "gourmet jam" but I use less sugar and more fruit. I use high quality produce and I look for best flavor quality from local producers. Some of the fruit comes directly from the growers and mostly it's California grown. I go to the farmer's market and taste everything. Once I find a fruit I like I stick with that grower all season long.
2. How did you get started making and selling jam?
I was a reporter for a long time and I covered venture capitalism, entrepreneurship and start-ups. I had this co-worker and we'd complain about our jobs and evil bosses and contemplate quick-rich schemes. I suggested a "jam of the month club" I had read about local jam maker June Taylor and it seemed like people in the Bay Area really liked jam. After that I decided to learn how to make jam.
I went online and downloaded all these strawberry jam recipes and I bought strawberries and sugar and Ball jars. Then I sent out an email inviting people to join my jam of the month club. Initially people thought it was a "rock concert" jam of the month club! At first I got only three responses, but slowly I got more and more.
3. What's your favorite flavor and favorite way to eat jam?
The blackberries--olallieberry or boysenberry but I sometimes have a weird craving for pomegranate. I have a mix of jam leftovers in my fridge it's blackberry, strawberry and raspberry and that's what I eat most often.
I like it on toast with butter or with yogurt.