OriginsJan 12, 2026
Forest mornings, first batches
At sunrise in Bad Wildbad we start with hand-sorted fruit and a single copper kettle.
Our story
JamTastic began with a single copper pot and a table full of neighbors.
We started in Bad Wildbad with baskets of fruit from nearby hills. The recipes grew, the orchard stayed close, and every jar still tastes like that first shared morning.
Bad Wildbad roots
Born in the heart of the Black Forest, where fruit trees line the hills.
Copper kettle tradition
Slow simmered so the color stays bright and the fruit keeps its bite.
Neighbors first
Every recipe is tested at a long table before it travels further.
From the journal
Stories from the orchard and the kitchen.
Small moments that keep the JamTastic table close to our roots.
ProcessJan 18, 2026
Copper kettle rituals
Slow simmering keeps the color bright and the fruit just a little firm.
CommunityJan 22, 2026
Neighbors at the long table
Every recipe is tasted at a long table before it travels any farther.
HarvestJan 26, 2026
Orchard notes in winter light
We jot down the ripest rows and the flavors that deserve a second kettle.
CraftJan 30, 2026
Labeling night, jars in a row
Finishing touches happen late, with soft music and a steady pace.
RecipeFeb 1, 2026
A whisper of sugar
We balance the fruit with just enough sweetness to let the orchard lead.
KitchenFeb 2, 2026
Steam, stir, and listen
The kettle tells us when the batch is ready—by sound, scent, and glow.
Studio notes
A closer look at the craft.
Side-by-side moments from the bench and the pantry.
StudioFeb 3, 2026
Copper lights on the bench
We line up the jars, check the color, and keep the day moving.
NotesFeb 4, 2026
The fruit ledger
Notes from the orchard help us repeat the batches people love.
FinishFeb 5, 2026
Final label pass
A last look before the jars are packed for the road.