Lillie O’Brien established London Borough of Jam in 2011, following four years as pastry chef at St John Bread & Wine in London. LBJ jams are made in small batches, and cooked for a shorter time than other brands, producing an honest, unadulterated flavour that is fruit-driven, rather than sugar-driven. We use natural, unrefined sugars and no commercial pectins.

The jams combine seasonal fruits – sourced in the UK, France, Italy and Spain – with complimentry additions such as bay leafcardamom, Hibiscus Flowers and wild fennel pollen, which we believe create natural, unique and respectful combinations.  LBJ is perfect for spreading on toast as well as dolloping on yoghurt, granola and porridge for breakfast.

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