That’s what my best friend Austin said in the Venice Whole Foods jam aisle as we were last-minute prepping for a 3-day backpacking trip across Catalina.

And he was right. The whole trip I kept thinking: Why does nobody make jam for the outdoors? So when I got home, I started making it myself.

At first it was just for backpacking. Then one day I checked the nutrition stats and realized: wait… this is basically an energy gel, but it tastes like actual food. So I added electrolytes, dialed in the carbs, and brought it on rides.

And it clicked. After years of choking down gels that tasted like chemicals, I finally had something real, simple, and actually good. I started handing it to friends who bike, run, climb, and hike, and they all said the same thing: “Dude this is so much better than gels — you should sell this.”

Months of recipe tweaking later, here we are: Strawberry and Peach-Ginger. Small batches. Real ingredients. No weird stuff.

Take it biking, running, hiking, backpacking — or even on a picnic. Real jam for real adventures.

See you outside,

Jesse