Podcast Summary: "Let's Jam!" Episode of All Of It Hosted by Alison Stewart

Release Date: February 7, 2025
Guests: Jessica Kwan and Sabrina Vallier, Co-Founders of The Jam Stand

Introduction

In this engaging episode of All Of It, host Alison Stewart delves into the sweet and savory world of jam-making with Jessica Kwan and Sabrina Vallier, the passionate co-founders of The Jam Stand, a New York-based jam company. The discussion uncovers the origins, techniques, and creative processes behind crafting unique jams, appealing to both novices and seasoned enthusiasts.

Origin of The Jam Stand

[00:38] Alison Stewart introduces the topic by distinguishing jam from jelly, emphasizing the use of whole fruit in jam-making. She warmly welcomes Jessica and Sabrina, highlighting their self-identification as "jam nerds."

[01:22] Jessica Kwan recounts how their journey began:
"Sabrina and I went to college together and we're living in New York. We decided to make grape jam together, and that was the beginning of it all."
Their shared creativity and love for experimenting with flavors naturally led them from hobbyists to entrepreneurs.

[02:22] Sabrina Vallier adds,
"We always baked and tried new projects and take crafting sort of classes. It just sort of came naturally to us."
This foundational friendship and artistic synergy paved the way for establishing The Jam Stand over a decade ago.

Developing Initial Recipes

[03:20] Sabrina Vallier discusses their first jam creation during the off-season:
"Our Drunken Monkey was one of the first jams we created because it happened to be the dead of winter. We took something tropical and saw how it would go."
The Drunken Monkey—a blend of banana, lemon, and rum—became a long-time favorite, inspired by Jessica’s father’s banana foster dessert.

Making Jam at Home

[05:04] Jessica Kwan explains the difference between jam and marmalade:
"A marmalade typically is made with a citrus fruit, like orange or lemon, using high citrus acidity."
She emphasizes the role of pectin in achieving the desired consistency:
"Different fruits naturally have different amounts of pectin. Apples have high pectin, berries have low, so you might need to add pectin or acid like lemon."
Sabrina Vallier outlines basic steps:
"Put fruit and sugar in a pot, add some acid, cook on medium to low heat until it thickens, then test by placing a spoonful on a chilled plate."

Listener Questions and Expert Tips

The episode features several listener questions, providing practical advice:

• Tomato Jam in Winter
  [08:05] Sabrina Vallier suggests canning techniques to preserve jam year-round:
  "Boil the jars and lids for 10 minutes, fill with jam, seal, and return to boiling water for another 10 minutes to create a shelf-stable seal."

• Cherry Butter Creation
  [09:50] Tracy inquires about making cherry butter.
  Jessica Kwan encourages experimentation:
  "It's pretty simple—chop cherries, cook on low heat with apples if needed, and avoid burning."

• Jam in Baking (Rugelach Issue)
  [16:23] Tracy mentions jam running in rugelach.
  Jessica Kwan recommends using baking-specific pectin or cornstarch to stabilize the jam during baking.

• Adding Liquor to Jam
  [17:06] Sabrina Vallier advises adding liquor during the cooking process to allow some evaporation:
  "Find the right balance and play with the amounts."

• Incorporating Jam into Frosting
  [13:38]
  Jessica Kwan and Sabrina Vallier agree that adding jam can naturally dye and flavor frosting without artificial colors.

Creative Techniques and Flavor Combinations

[14:05] Jessica Kwan highlights their raspberry jalapeño jam:
"The sweetness hits first, then the heat surprises you on the back of your tongue."
Sabrina Vallier shares their red onion red wine chutney and mango chili jam, showcasing the versatility of savory and sweet combinations.

Common Mistakes and Best Practices

[15:52] Sabrina Vallier warns against high heat:
"Turning the heat too high can cause fruit or sugar to burn."
Jessica Kwan echoes this sentiment, emphasizing patient, low-heat cooking to achieve the perfect consistency.

Favorite Jam Flavors and Availability

When asked about their favorite creations:

• Jessica Kwan prefers the raspberry jalapeño and sweet wine onion jams, ideal for pizzas and burgers.
• Sabrina Vallier favors the blueberry bourbon jam, perfect for yogurt, ice cream, and peanut butter.

They also reveal that their jams are available on their website, at Whole Foods in New York, and various specialty cheese shops.

Heartwarming Listener Stories

Listener Jan shares a nostalgic tale:
"Making thimbleberry jam with my grandparents is the best memory I have. It’s a family affair that brings generations together."
This heartfelt story underscores the communal and familial joy that jam-making can foster.

Conclusion

The episode wraps up with encouragement for listeners to explore jam-making, leveraging their newfound knowledge and inspiration from Jessica and Sabrina’s experiences. The hosts emphasize the blend of tradition and innovation that defines The Jam Stand, inviting listeners to savor both the process and the product of creating their own jams.

Notable Quotes:

• Jessica Kwan [01:45]:
  "We decided to make grape jam together, and that was the beginning of it all."

• Sabrina Vallier [03:20]:
  "Our Drunken Monkey was one of the first jams we created because it happened to be the dead of winter."

• Jessica Kwan [05:04]:
  "A marmalade typically is made with a citrus fruit, like orange or lemon, using high citrus acidity."

• Sabrina Vallier [08:10]:
  "Donating is easy, the pickup is free and you'll get a tax deduction."

• Jessica Kwan [14:05]:
  "The sweetness hits first, then the heat surprises you on the back of your tongue."

This episode of All Of It offers a comprehensive exploration of jam-making, blending practical advice with personal stories and creative inspirations. Whether you're looking to make your first batch or seeking to innovate with new flavors, Jessica and Sabrina provide invaluable insights into the art and science of jam creation.