STRAWBERRY jam may be a breakfast table staple but one Aussie company is attempting to see banana jam claim the title.

With the motto “the taste of spontaneous joy”, the South Pacific Jam Company (SPJC) has launched a range of jams featuring exotic fruit sourced from Australian growers.

Using popular home-grown fruits, the Banana Jam, Mango & Ginger Jam and Guava & Pineapple Jam are made with crafted blends of Australian unrefined raw sugar, coconut oil and coconut sugar creating a caramelised coconut setting with up to 40 per cent less sugar than other jam and spreads.

The range will be stocked next to premium spreads in quality retail health and grocery stores and in a select number of food service venues.

A soft launch commenced on August 28 in the Sydney market with a national roll-out scheduled for later this year.

According to company founder, Catherine Stace, the high-end jams are rich in both flavour and goodness.

“It’s quality in a jar. Australia has an abundance of tree fruits but culturally we’ve been stuck in a loop of runner fruits,” Ms Stace said.

She says Aussies have overlooked the flavour profiles such as banana when it comes to condiments.

“We want children to grow up loving jam without any downsides and for households to get creative with distinctly Australian flavours,” she said.

Australia’s South Pacific Jam Company (SPJC) is aiming to make banana the new strawberry with a range of exotic fruit jams.

The new Banana Jam, Mango & Ginger Jam and Guava & Pineapple Jam are made using home-grown fruits with crafted blends of Australian unrefined raw sugar, coconut oil and coconut sugar, meaning up to 40 per cent less sugar than other jam and spreads.

“Australia has an abundance of tree fruits but culturally we’ve been stuck in a loop of runner fruits. Until now, we have overlooked stunning flavour profiles such as banana. “We want children to grow up loving jam without any downsides and for households to get creative with distinctly Australian flavours,” founder Catherine Stace said.

The SPJC product range aims to be an attractive proposition to the food service sector who have, or are considering, a bespoke, curated retail offering for products they use.

“In a tough and competitive industry, the food service sector is re-purposing their space into bespoke retail offerings, selling curated products that yield a healthy margin and espouse the values and aspirational lifestyle of their customers,” Stace said.

Lindi Glass from Sharper Marketing said that there is confidence at the higher end of the market, for ‘top shelf’ spreads. “Why would a consumer use an inferior jam or spread when they’ve just spent $10 on a loaf of artisan bread?” Glass said. “There’s a lot of shelf space dedicated to jams made with refined sugar and imported fruits, contributing to a stagnant market that’s ripe for innovative new entries.”

The SPJC brand was created by school friends Catherine Stace and Susie Cameron to recreate the banana jam Susie’s mum made when they were growing up. In May 2017, the original recipe was deconstructed to reduce sugar and make it wholesome and rich, resulting in a coconut-set jam product range.

The range comes in 1.3L commercial tubs and 300ml, 250ml and 40ml jars for retail and food service. RRP is $12.70 (250ml) per jar and $16 (300ml). SPJC will be stocked in quality retail grocery and health stores and food service venues.

South Pacific Jam Company (SPJC) has launched an exotic fruit sourced from Australian growers.

SPJC has produced a range of high-end jams, rich in both flavour and goodness.

Founder Catherine Stace said it is quality in a jar.

“Australia has an abundance of tree fruits but culturally we’ve been stuck in a loop of runner fruits. Until now, we have overlooked stunning flavour profiles such as banana.

“We want children to grow up loving jam without any downsides and for households to get creative with distinctly Australian flavours,” said Stace.

Using popular home-grown fruits, the banana jam, mango & ginger jam and guava & pineapple jam are made with crafted blends of Australian unrefined raw sugar, coconut oil and coconut sugar creating a rich, caramelised coconut setting.

All fruits are identifiable to Australian farms and contribute to zero wastage for farmers.

The brand ethos speaks to the growing number of people seeking quality pairings for artisan breads and pastries and consumers who value taste, quality and identifiable ingredients over price.

This consumer drive has seen significant growth in sales of premium nut spreads.

The range will be stocked next to premium spreads in quality retail health and grocery stores and in a select number of food service venues.

“Consumers are in for a culinary surprise. It’s the taste of spontaneous joy for good reason,” said Stace.

The SPJC product range aims to be an attractive proposition to the food service sector who have, or are considering, a bespoke, curated retail offering for products they use.

“It’s smart business practice to look at ways to invigorate the breakfast trade and provide a fast, profitable turn-around on service without having to crack open an egg and turn on the cooktop,” said Stace.

“In a tough and competitive industry, the food service sector is repurposing their space into bespoke retail offerings, selling curated products that yield a healthy margin and espouse the values and aspirational lifestyle of their customers,” she said.

The range is manufactured in Australia and comes in 1.3L commercial tubs and 300ml, 250ml and 40ml jars available retail and food service.

RRP is $12.70 (250ml) per jar and $16 (300ml) providing 420grams – 16 serves per 300ml jar.

SPJC will be stocked in retail grocery and health stores and food service venues.

Strawberry jam is dead.

And no, that’s not because psychos keep pricking them with needles all over the country, but, according to the South Pacific Jam Company, strawberry jam has a new contender for first place in the jam game. And, the usurper? Banana jam.

They categorise it as a taste of spontaneous joy, which – as founder and manufacturer, Catherine Stace would attest to – is just the beginning.

Because Australia has an abundance of tree fruits but culturally we’ve been stuck in a loop of runner fruits, we have overlooked stunning flavour profiles such as bananas.

Using popular home-grown fruits, the Banana Jam, Mango & Ginger Jam and Guava & Pineapple Jam are made with crafted blends of Australian unrefined raw sugar, coconut oil and coconut sugar creating a rich, caramelised coconut setting with up to 40 per cent* less sugar than other jam and spreads.

And the result is incredible!

Banana jam primarily is quite a delicate flavour; sweet, but fruity, smooth, but textured – but overall delicious.

The South Pacific Jam Company range is versatile; you can add it to your toast, drizzle it on pancakes, top it on yoghurt, shake it up in a smoothie, slather it on a pavlova, add it to a cheese platter or create a salad dressing, which is why it’s so good.

A lot of what the South Pacific Jam Company produces can be used in this way as well as the traditional ‘on toast’ in the morning, but it’s so much more than traditional.

The SPJC brand was created to fulfil a lifelong promise by school friends Catherine Stace and Susie Cameron to recreate the mouth-watering banana jam that Susie’s mum made when they were growing up in the suburbs of Sydney.

In May 2017, the original recipe was deconstructed to reduce sugar and make it wholesome and rich, resulting in a coconut-set jam product range. The brand was successfully tested at the Naturally Good Expo in 2017 followed by consumer testing conducted by Splendourbox in Perth, November 2017, with a cohort of 48 people. The taste and texture profile rated either 4.5/5 or 5/5 with over 73.5 per cent stating they would recommend the product range to a friend. The product was the highest ranking out of all new products consumer-tested by Splendourbox in 2017.

And just if the flavour and culinary experience of the jams isn’t enough of a reason to enjoy it, it’s made that much better by the fact all their products are manufactured in Australia and come in 1.3L commercial tubs and 300ml, 250ml and 40ml jars available retail and food service. RRP is $10.70 (250ml) per jar and $14.00 (300ml) providing 16.8 serves per 300ml jar; $0. cents per 25gram serve, offering good value for a quality product.

The SPJC brand was created to fulfil a lifelong promise by school friends Catherine Stace and Susie Cameron to recreate the mouth-watering banana jam that Susie’s mum made when they were growing up in the suburbs of Sydney.

In May 2017, the original recipe was deconstructed to reduce sugar and make it wholesome and rich, resulting in a coconut-set jam product range. The brand was successfully tested at the Naturally Good Expo in 2017 followed by consumer testing conducted by Splendourbox in Perth, November 2017, with a cohort of 48 people. The taste and texture profile rated either 4.5/5 or 5/5 with over 73.5 per cent stating they would recommend the product range to a friend. The product was the highest ranking out of all new products consumer-tested by Splendourbox in 2017.

And just if the flavour and culinary experience of the jams isn’t enough of a reason to enjoy it, it’s made that much better by the fact all their products are manufactured in Australia and come in 1.3L commercial tubs and 300ml, 250ml and 40ml jars available retail and food service. RRP is $10.70 (250ml) per jar and $14.00 (300ml) providing 16.8 serves per 300ml jar; $0. cents per 25gram serve, offering good value for a quality product.

New Australian jam producer South Pacific Jam Company (SPJC) is sourcing exotic fruit from Australian growers to produce a range of high-end jams.

The new jams from South Pacific Jam Company including Banana Jam, Mango & Ginger Jam and Guava & Pineapple Jam are made with crafted blends of Australian unrefined raw sugar, coconut oil and coconut sugar to create a rich, caramelised coconut setting with up to 40 per cent less sugar than other jams and spreads.

“It’s quality in a jar,” says founder Catherine Stace. “Australia has an abundance of tree fruits but culturally we’ve been stuck in a loop of runner fruits. Until now, we have overlooked stunning flavour profiles such as banana.”

The fruits used are either part of the Environmental Working Group’s ‘Clean 15’ list or have an added layer of skin protecting the fruit, requiring less protection strategies than soil-based runner fruits. All fruits are identifiable to Australian farms and contribute to zero wastage for farmers.

Targeted at people seeking quality pairings for artisan breads and pastries and consumers who value taste, quality and identifiable ingredients over price, the range will be stocked in quality retail health and grocery stores and in a select number of food service venues with a RRP of $11 (250ml).