The Plot Thickens
We make fresh, seasonal jams from organic fruit sourced within 150 miles of our Emeryville kitchen. By sourcing produce directly from local organic farmers we're able to get the best possible fruit - fruit that’s picked ripe and is absolutely fresh.
Our single-varietal jams are crafted so that each fruit varietal's unique essence and natural subtleties shine through in bright flavors. A jar of jam contains fruit from a single source! We don't mix fruit, we don't add herbs, spices or flavorings - INNA jam tastes like the freshly picked fruit from which it was made, each jar a time capsule of flavor.
Hi! I’m Dafna Kory, the founder of INNA. This whole thing started one Thanksgiving a few years back when I came across something I’ve never seen before. Some friends were serving these amazing little appetizers – crackers topped with cream cheese and jalapeño jam. Well, I thought those little appetizers were just the best thing ever and proceeded to eat so many of them that I couldn’t really eat the Thanksgiving meal that followed.
I thought to myself, “self, I’ve got to get some of that jalapeño jam,” and checked every store I could think of, but alas, no jalapeño jam to be found anywhere. I finally gave up on finding it at a local store, and decided to just make it myself from scratch. I developed a recipe, made a batch of jam, kept a jar for myself and gave the rest away to friends and neighbors. Everyone who tasted the jalapeño jam got hooked, much like I did, and asked for more. Before I knew it, I was making batch after batch of jalapeño jam, and INNA was born.
Click HERE to watch Dafna bike to buy fresh fruit at the Farmers Market and make seascape strawberry jam at the INNA jam kitchen on the PBS show The Victory Garden's Edible Feast.
The Reveal (F.A.Q.)
Nearly all the produce that becomes INNA jam is grown organically within a 150-mile radius of our kitchen in Emeryville. Our peppers come from Hollister, our berries come from Watsonville, Davis, and Hollister, our stone fruit come from Winton, Gilroy, and Capay, our lemons and limes come from Capay, Orland, Corralitos, and Gridley, our figs come from Chowchilla, our quince come from Portola Valley, our apples come from Linden, our kiwis come from Gridley. Our organic apple cider vinegar comes from Sebastopol. The only exception to our 150-mile rule is our organic marsh ruby grapefruit (grown in Southern California), and organic white ginger (grown in Hawaii).
Because we only use fresh and local produce, we are limited by the seasons. For example, even though jalapeños are available year-round at the supermarket, local jalapeños are only in season July-November, so that’s when we make our jalapeño jam.
We always use organic and sustainably-grown fruit and organic sugar. Not all the fruit we use is certified organic (the high cost of certification is too expensive for some farmers), but it's always grown using organic methods.
All INNA jams are free of nuts or gluten ingredients and are made on equipment that is not shared with nut or gluten ingredients. In fact, our kitchen is completely allergen free! There is no trace of gluten, tree nuts, peanuts, dairy, eggs, fish, shellfish, or meat in our kitchen.
Can I come by your kitchen in Emeryville and buy jams/shrubs/pickles?
Absolutely! The best time to stop by is Monday-Friday between the hours of 10am-5pm. We are located at 1307 61st St, Emeryville. We recommend giving us a call (510-214-6620) before stopping by just to make sure that we'll be there as well as to give us a heads up that you're coming.
We'll have samples of all our jams and shrubs available to try, refreshments, and gift wrapping:
Saturday, December 12, 10am-2pm
Saturday, December 19, 10am-2pm
How long will INNA jam last?
A jar of INNA jam is at its best 2 years from the day of production (check the "best by" date on the bottom of the jar), but really as long as the jar is sealed it won't spoil and can last indefinitely (although for brightest, freshest flavor we recommend eating it by that "best by" date). Once you open your jar of jam it must be refrigerated. The pepper jams will keep for up to 1 year in your fridge, the fruit jams we recommend eating within a month or two after opening for best flavors and quality. Because INNA fruit jams are a natural product with no artificial preservatives and lower sugar content, they are more perishable than your typical store-bought jams. If you waited a long time to open your jar of jam and found that the "best by" date has passed don't worry - the jam hasn't spoiled, it just isn't at its peak. Go on, open it and enjoy it today!
How much does shipping cost?
In the United States, any size order ships for a flat rate of $12.
Can you ship Internationally?
Yes! However, at this time international shipping is unavailable on our website, but you're more than welcome to place an order over the phone (510.214.6620) or via email (orders@INNAjam.com). Shipping rates vary by country, please get in touch to inquire about international shipping costs.
I got a package from INNA jam in the mail, what's up with these packing peanuts?
To cushion our fragile glass jars of jam in transit, we use packing peanuts that are made from annually renewable potato and wheat vegetable starch. Reusable and recyclable, they are also water soluble, and 100% compostable in a commercial compost environment.
which jams/pickles/shrubs do you make?
- INNA jam -
spicy pepper jams:
• plenty spicy JALAPEÑO
• pretty spicy FRESNO CHILI
• not too spicy HUNGARIAN PEPPER
• triple crown BLACKBERRY
• obsidian BLACKBERRY
• polka RASPBERRY
• seascape STRAWBERRY
stone fruit jams:
• lorna APRICOT
• blenheim APRICOT
• flavor king PLUOT
• dapple dandy PLUOT
• sour PLUM
• santa rosa PLUM
• japanese burgundy PLUM
• meyer LEMON
• black mission FIG
• black MULBERRY
• pink lady APPLE
• hayward KIWI
- INNA shrub -
• polka RASPBERRY shrub
• albion STRAWBERRY shrub
• blenheim APRICOT shrub
• meyer LEMON shrub
• black mission FIG shrub
• QUINCE shrub
• triple crown BLACKBERRY shrub
• bearss LIME shrub
• marsh ruby GRAPEFRUIT shrub
- INNA pickle -
• salt-preserved meyer LEMON pickle