Jam session

During Jamsession in Graz, fruits, vegetables, herbs, and mushrooms are preserved that are easily overlooked elsewhere. Andrea Possanner processes apricots and sour cherries just as she does medlar, sloe, or small plums to create jams, jellies, syrups, ferments, and pickles.

The idea originated from a simple observation: a lot of fruit remained unused in private gardens. Together with her sister, Possanner began to preserve the fruits. In 2012, this evolved into Jamsession – an urban manufacture with a special sensitivity for regional food and unusual combinations.

Many of the raw materials come from gardens, public areas, and farms that pass on their surpluses. In the Graz kitchen, cooking, drying, fermenting, and pickling takes place. This results in classic fruit spreads as well as creations like violet jelly, tomato jam, or pear with chili and garam masala.

Rediscovering rare varieties and making sensible use of existing food is part of the concept. Jamsession combines artisanal processing, a spirit of experimentation, and a conscious approach to regional resources – right in the heart of Graz and far beyond the city.

Special:
We preserve surplus harvests, bring rare varieties out of obscurity, and like to combine against the grain. Production is seasonal and inclusive. Our background in architecture and design is reflected in jars and labels that consciously do without country house romance.