We’re back with a specific jam today, for the second issue of THE JAM, Strawberry Days, in celebration of all the jam being scoffed at Wimbledon this past fortnight, which jam connoisseurs might recognise.
Jam today, not tomorrow, has been our philosophy ever since 2001, when we first began bubbling up tiny batches of preserves on the hob in our flat in Wood Green. Which is why we’re excited to bring you THE JAM, today, in your inbox and again, not tomorrow, but soon depending on what else June has in store.
We want you to think of this newsletter as the literary version of our jars, packed with interesting snippets about food, fun, fine art, and feeling alive, especially after the hardest year since those early days in north London. We’ll have interviews with food writers and food makers, starting with our neighbours at Bermondsey’s Spa Terminus, home to the very best of everything from coffee and beer to cheese and kimchi - as well as jam, obviously. We’ll be telling you stories about the artists behind the designs on our labels, as well as giving you a glimpse of life behind the scenes in our Factory, which like Andy Warhol’s even has its own dachshund. (More on Monty later.)
One of the things that I love about gooseberry season is that as a season it is still in it's natural state. What I mean by that, is because it isn't a high value crop in huge demand, no one has bothered to try to extend it's season.