Jam Packed with Fruit’s founder, Paul Simon, worked as a pastry chef for many years before his passion for jam making took hold and he branched out on his own. Since then, Jam Packed with Fruit have been producing hand-crafted jams, marmalades and butters/curds from a small commercial kitchen in Sydney, NSW.
Using only a pot, a paddle and a flame, Jam Packed with Fruit produce around 250kg of jam each week in small batches to ensure the fruit flavours develop correctly and the final product has the perfectly level of sweetness. Equally as important as flavour are the look and mouth-feel of their products, so all fruit is hand-cut giving their marmalades beautiful ribbons of zest and their jams plump, succulent chunks of fruit.
From their small beginnings in 2015, Jam Packed with Fruit have collected numerous product awards and continue to add new and exciting flavours to their range each year. Some their products use hard to find ingredients, like blood orange, that are only in season for short periods and Paul himself works closely with growers to source the best quality fruit. As different fruit comes in to season, Jam Packed with Fruit switch production to focus on particular jams to capture the fruit flavours while they are at their best. This seasonal approach means that once stocks of these products have gone, it’s another year until those flavours can be enjoyed again. Thankfully though, the more common varieties of berries and citrus are generally available all year round.