Sunnydale Lane Jam

Homegrown in Deb’s backyard.
Homemade in Deb’s kitchen.

To order jam, click here

Since 1980, Deb Roos has used the berries from her own backyard to make homemade jam right in her kitchen.

What started as a hobby with just a few jams has now grown to include dozens of flavors made to liven up toast, yogurt, crackers, ice cream and more.

And although we commissioned Deb to make her strawberry and raspberry jams for our holiday gift (with special packaging designed by us), she also offers 32 other mouth-watering flavors, including:

  • Apricot Jam
  • Apricot Habanero Jam
  • Blackberry Blueberry Jam
  • Blueberry Jam
  • Blueberry Cranberry Jam
  • Cherry Jam
  • Crab Apple Jelly
  • Grape Blueberry Jam
  • Grape Jelly
  • Hot Pepper Jam
  • Peach Jalapeño Jam
  • Peach Jam
  • Raspberry Habanero Jam
  • Raspberry Jelly
  • Raspberry Rhubarb Jam
  • Strawberry Rhubarb Jam

And many more

Looking for more ideas on how to enjoy your jam?

  • Top your favorite yogurt, dessert or ice cream.
  • Add it to a pan sauce with your choice of meat.
  • Shake it into a cocktail, mimosa or sangria.
  • Sweeten up warmed brie or cream cheese.
  • Make popsicles, flavored pancakes or salad dressing.

Or, try one of our favorite recipes:

Baked French Toast with Jam Sauce
[from Martha Stewart]

French Toast

  • 6 large eggs
  • ⅓ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coarse salt
  • 2 cups milk
  • ⅓ cup plus 3 tablespoons sugar
  • 1 teaspoon freshly grated nutmeg
  • 10 slices day-old brioche (about ¾-inch thick)
  • 1 cup pecans (coarsely chopped or crushed)

[adapted from Genius Kitchen]

  • ½ cup Sunnydale Lane Raspberry Jam
  • ½ cup Sunnydale Lane Strawberry Jam
  • Water

French toast directions:
Beat eggs in a bowl. Whisk in milk, heavy cream, ⅓ cup sugar, vanilla extract, nutmeg and salt.

Working in batches, dip 10 slices of day-old brioche into batter to coat. Overlap brioche slices in a 9″x13″ ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.

Preheat oven to 375°F. Top brioche with pecans and sprinkle with 3 tablespoons of sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

Sauce directions:
Combine raspberry and strawberry jam with 4 tablespoons of water in a small microwave-safe bowl. Microwave in 30-second bursts until warmed. Use more or less water, depending upon your preference for thick or thin sauce.

Drizzle or spoon the jam sauce over plated pieces of the baked French toast.
Serve warm.