Small Batch Jam Co. Olallieberry Jam
Olallieberries are a true California gem—originally developed in Oregon as a cross between a blackberry and a youngberry, and released in 1950. These bold, juicy berries are now grown almost exclusively in coastal parts of California, where their deep flavor really shines.
They’ve got the richness of a youngberry with a little extra tartness from their Black Logan blackberry roots—making them perfect for jam. Ours is lightly seeded for texture and sweetened just enough to let that dark berry flavor steal the show.
We start with hand-selected olallieberries from a grower in Pescadero, CA, and cook them down with pure cane sugar and a bit of citrus pectin to bring it all together.
Great on toast, over ice cream, or straight off the spoon. This one’s a crowd favorite for a reason.
Olallieberries are a true California gem—originally developed in Oregon as a cross between a blackberry and a youngberry, and released in 1950. These bold, juicy berries are now grown almost exclusively in coastal parts of California, where their deep flavor really shines.
They’ve got the richness of a youngberry with a little extra tartness from their Black Logan blackberry roots—making them perfect for jam. Ours is lightly seeded for texture and sweetened just enough to let that dark berry flavor steal the show.
We start with hand-selected olallieberries from a grower in Pescadero, CA, and cook them down with pure cane sugar and a bit of citrus pectin to bring it all together.
Great on toast, over ice cream, or straight off the spoon. This one’s a crowd favorite for a reason.
Olallieberries are a true California gem—originally developed in Oregon as a cross between a blackberry and a youngberry, and released in 1950. These bold, juicy berries are now grown almost exclusively in coastal parts of California, where their deep flavor really shines.
They’ve got the richness of a youngberry with a little extra tartness from their Black Logan blackberry roots—making them perfect for jam. Ours is lightly seeded for texture and sweetened just enough to let that dark berry flavor steal the show.
We start with hand-selected olallieberries from a grower in Pescadero, CA, and cook them down with pure cane sugar and a bit of citrus pectin to bring it all together.
Great on toast, over ice cream, or straight off the spoon. This one’s a crowd favorite for a reason.
