By Kate Malin

The remarkable story of INNA Jam started one Thanksgiving, when founder Dafna Kory tried a jalapeño jam at a friend’s house, loved it, and ate so much she spoiled her dinner. Unable to find more at any local stores, Dafna finally bought some jalapeños and whipped up a batch for herself. Everyone who tried the jam also loved it and soon she was making more and more batches, and INNA Jam was born. Today, Dafna and her team make jams, shrubs, and pickles in Emeryville, California using organic fruit sourced from within 150 miles of their kitchen.

Dafna creates single varietal jams (meaning the fruit all comes from a single source) in a range of tempting flavors like Tayberry, Obsidian Blackberry, and Quince, but an undeniable favorite is her gorgeous red Pretty Spicy Fresno Chili Jam, which won a coveted Good Food Award in 2013. A close cousin to the green jalapeño jam that started it all, the Fresno Chili is sweet and spicy, with added heat because Dafna uses the entire pepper, seeds and all. As with all the jams, there are no added herbs, spices, or flavorings so the taste and essence of each fruit can really shine. The result is a phenomenal jam that pairs well with cheese, works as a glaze or marinade for meat, and will transform any sandwich you add it to.

Pretty Spicy Fresno Chili Jam is available at and in stores across the country. INNA Jam is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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