Sure we all love a good dollop of strawberry, apricot and raspberry jam but let’s face it, we turn a blind eye to the high refined sugar content that comes with each delicious mouthful. In these times of innovation, we can do much better than filling up a jar of jam with refined sugar and soaking it in fruit syrup, artificial colouring and flavourings. We have reclaimed jam with our special recipe
s as a wholesome spread and revved up the taste buds with new tropical fruit hacks that are off the charts delicious. We up-source our fruit (including organic) and use ethically sourced South Pacific unrefined coconut sugar and infuse all our jams with LOVE and MCT, the good oil from coconuts that support brain function to 'calm' the jam down and help reduce fructose spikes. Our jams contain trace amounts of vitamin, C, potassium magnesium phosphorous and vitamin B, low GI. We have used original recipes from the South Pacific as our base, inspired when founders Susie Cameron and Catherine Stace used to devour banana jam slathered on thick bread and butter made by Susie’s mum - our lady Di, made exactly the same way as when they lived in the Solomon Islands. Catherine also delighted in tropical jams and yam recipes when she was in Vanuatu spending time with the women of Mele village. Percentage goes back to support South Pacific women and children.
