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Every story has an origin, and the Jam Lab’s origin begins with a label. One with artificial preservatives, and corn syrup. It was at that moment, while preparing her kids lunch, that Amisha had her “aha” moment. Why can't jams be wholesome? Why can't they be prepared with the same attention to detail and reverence for seasonal ingredients as the meals prepared in the finest restaurants in the Bay Area?
From that moment the wheels began to churn. And a manifesto emerged: only organic ingredients. Only seasonal fruits available at her local farmers market. Small batch production to maximize freshness. From these rules, experimentation took flight. Strawberry & Chocolate, Pear and Spice, where the first flavors to emerge from Amisha's kitchen. Along with a name befitting her art meets science approach to artisanal production: Jam Lab.
Jam Lab jams are made with whatever organic fruit is in season, and herbs from her garden like mint, rosemary, lavender to put in the jam combinations like Pluot and Lavender, where she grows her own lavender, or Apricot and Rosemary jam, where Rosemary grows in he backyard as well.
Growing up in India, Amisha spent much of her time in the kitchen with her mother, learning to prepare fresh food, mixing them with the intoxicating spices from India. She learnt the important of fresh food, fresh ingredients from my mother, and she incorporates that as much as possible in her life, with her husband and her two kids, who are 4 and 6 years old. She sources her spices like cardamom, cinnamon, cloves, nutmeg from India, that she uses to make jams like Pear and Spice Jam, and Orange and Cardamom Marmalade!
Amisha showcases, that Jam can be used NOT only for toast, but in various other ways, like Cakes, Ice Cream Sandwiches, Alcoholic Drinks etc. as you can see from her Facebook Page: Jam Lab, or her Instagram handle : @thejamlab.
At last, count Jam Lab has a line up of 16 differnet jams! Amisha continues to experiment, inspired by the bounty of the San Francisco Bay area, its amazing flavors, and of course her two kids, who have the most enviable peanut butter and jelly sandwiches imaginable—now with ingredients we can pronounce!
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