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It all started with a plate of cream cheese, pepper jelly and crackers. Trying that classic appetizer for the first time during a Thanksgiving feast in 2008, Dafna Kory remembers thinking it was “the most amazing thing ever.” Afterwards, when she wasn’t able to find a local source for jalapeño jam, she simply decided to make her own.
For Kory, that first batch of spicy-sweet pepper jam wound up setting her whole life on a new course: She started making jam obsessively out of whatever fruits she was able to forage in her Berkeley neighborhood. In 2010, she left her career as a video editor and started what would quickly become one of the Bay Area’s most beloved jam companies: INNA Jam.
Now, 15 years later, that jam journey is coming to an end — but not because the company is struggling for business, Kory stresses. She’s simply decided it’s time to move on. INNA will continue making its fruit-forward organic jams and shrubs (drinking vinegars) at its small production facility in Emeryville through the end of September. And then it will close its doors for good…