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June Taylor sources exceptional, heirloom, and forgotten fruits by working directly with small family farms using sustainable agricultural practices to make her preserves. For each batch of jam, organic fruit is hand-cut and stove-top cooked in June’s Still Room in Berkeley, California using only enough organic sugar to allow the full flavor of the fruit to sing. Endeavoring to utilize the entire fruit, June uses the seeds and membranes of citrus to make her pectin. Each jar is finished with a beautiful letterpress label.