THAT’S MY JAM T
hat’s My Jam started shortly after the birth of my second son, Charles.
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He had some pretty serious food allergies so I had to know what was going into me to know exactly what was going into his breastmilk! I found myself on a restricted diet and eating a lot of plain oatmeal. I began craving a way to add some more flavour whilst still knowing the exact ingredients. I made some “Apple Pie Jam” and it was great! My husband loved it and encouraged me to try selling a few jars. I put them on Facebook and they sold out in the blink of an eye which served to motivate me to keep going with more flavours! I added pepper jelly (which I have been making for years) and a Garlic Rosemary Jelly. This trio has become my staple offering year-round. To these I strive to have another 2-3 “seasonal” offerings at any given point. So, for example, we did a Christmas Berry Jam and a Pepper Pineapple Clove/ Pineapple Clove Jam at Christmas time which were super well-received! For Spring we are doing a Papaya Lemon Jam and also right now it’s mango season so we are going wild with the mango chutney! In addition to these we have just launched a
ISSUE 6 • SUMMER 2020
Meghan Norris - Founder, That’s My Jam
collab with Loyd’s Tea - Mixed Berry and Earl Grey Jam. Some of our customers say this is the best flavour yet! As you may have guessed, I love to have fun with different flavour combinations and I am always experimenting, looking for that next unique flavour which I think my customers will enjoy. The ingredients themselves are also key and we aim to use local offerings as far as possible including twists on some “classic” ingredients/flavours to keep people guessing! All of our Jams are made in small batches because it is my belief that this truly helps to ensure consistent quality and a “hand-crafted” touch which resonates in the flavour of each jar I make. Even though we are still a cottage industry the quality and presentation of our products is absolutely paramount. I spend hours and
