An Oxford chef likes to go local when it comes to her creations. Gail Brennan, a Brooklyn-raised Drexel alum and army veteran has had an eclectic career path, which is reflected in the flavor profile of her jams and jellies, writes Gabbie Burton for Chester County Press. 

Whether she’s making black garlic bacon, vanilla cantaloupe, or blueberry cabernet, Brennan is always looking for locally sourced ingredients. She often seeks out produce from the Oxford auction to see what she can get in bulk.

“It’s not enough just to make strawberry jam, or just to make peach jam. People are more excited about tomato jalapeno jam,” Brennan said. “They don’t want the norm. They want to be adventurous.” 

Her business Jar’d also sells meat rubs, seasonings, baked goods, and wine jellies; which she is currently collaborating with West Grove’s Acadian Wine Company on.  

She sells her creations at local craft fairs and farmer’s markets. Brennan emphasizes the importance of supporting small businesses.  

“I think that everyone supports each other in the best way they can,” she said. 

Read more about the Oxford chef in the Chester County Press.  

How to make classic strawberry jam at home.