Lillie O’Brien established London Borough of Jam in 2011, following four years as pastry chef at St John Bread & Wine in London. LBJ preserves are made in small batches, and cooked for a shorter time than generic brands, producing an honest, unadulterated flavour that is fruit-driven, rather than sugar-driven. They use natural, unrefined sugars and no commercial pectins.
The preserves combine seasonal fruits – sourced in the UK, France, Italy and Spain – with unusual additions such as bay leaf,cardamom, liquorice, and wild fennel pollen, which they believe enhance the fruit flavours and create natural, respectful combinations.
In 2013 Lillie set up a small shop in Clapton, East London, selling her preserves alongside other quality products, all sourced thoughtfully and imaginatively. Her debut cookbook, LET'S MAKE JAM, will be published by Kyle Books (Octopus) in 2018.