Our jams are now clearly identified as:
- Classic jams, the one you eat on bread at breakfast like watermelon, papaya buko, etc. and
- the accompaniments or garnishes for meals separated in
= non-spicy: Kalumpit (for meat) and Batwan (for fish and chicken) and
= spicy: the sweet pepper and, now, the ginger.
Already 3 months and ...
... A special event happened this week: we produced the first 1000 bottles of jam. Of course it is not a very large scale production (but it is what we want: a home production of high quality) and it is a first step in our very short history.
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| The bottle # 1000. And a cake from Bob's pastry for this occasion! |
A handicraft basket filled with 2 bottles. It can be classic jams or spicy or non-spicy accompaniments or assorted jam.
A good way to share your pleasure with family and friends with an original gift.
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| Our jams are in good company at Bob's Pastry - Lopue's East |
Presently, these presentations are only available at Bob's Pastries (North Drive, Gaisano Mall and Lopue's East).
You can also order exactly what you want and directly to Lola's Garden Jam.
5th Negros Island Organic Farmers Festival
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| Our jams at the TLDC booth with other home made products |
As we do not use preservatives and work most of the time with organic farmers, it was the right place to present our products out of the usual outlets. A great honor for Lola's Garden Jam during this event: The Chef Inayan of La Salle University chose our Jam to prepare his Jackfruit cake.
The question of the week:
I do my jam at home. Sometimes, I find molds when I open the jar. What is my mistake and is it dangerous for health?
The fungus spores, yeasts, bacteria, etc. are in the air and the contamination can happen at any time during the processing. Furthermore, if some basic rules are not respected during the processing, the jams become a perfect medium for the growing of micro-organisms and molds will appear.
The answer is too long to be treated only in one time but we will give today a first rule and others will follow with the next updates.
Rule #1: Clean and sterilize the jars
First, jars and covers are cleaned with liquid dishwasher, well rinse and then sterilize in pressure cooker 10mn (under pressure) or boiled also 10 mn in water. The pressure cooker of the kitchen is generally limited in size but it is faster and less expensive in term of energy and water. After the sterilization or pasteurization, you stock the jars and covers up down on a clean table cloth to dry them before using. You can do this step during the preparation of the pulp of the fruits and all should be ready before starting the cooking of the jam. Sometimes, the cooking is fast and the bottles not ready!
Available this week (bottles 300g, 8oz):CLASSICAL JAMS
Guyabano-calamansi 130P
Guyabano-calamansi 130P
Jackfruit-calamansi in some stores
Pomelo-orange 130P
Papaya-Buko 130P
Breadfruit in some stores
Breadfruit in some stores
Tomato-apple 150P
Watermelon 140P
ACCOMPANIMENT NOT SPICY
Batwan 140P
Kalumpit, (Sarali) 150P
SPICY JAMS
Ginger 150P
Sweet pepper 180P
Minimum order for home delivery: 6 bottles mixed, Free delivery in Bacolod (payment at the delivery)NOTE: this prices are not applied in local selling places
Send your remarks and orders to:
Send your remarks and orders to:
lolasgardenjam@gmail.com
or Text: 0919 3555 424
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