Twisted Jams

From imperfect fruits to jams, chutneys and relish

Twisted rescues perfectly good fruits and vegetables that supermarkets reject for being too big, too small, too crooked or simply too ripe. They turn these overlooked beauties into small batch jams, chutneys and relishes made inside Utrecht’s former prison at Wolvenplein. Delicious food with a purpose, crafted by two women with enormous hearts.

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Twisted Jams transforming rescued fruit and vegetables into finished jars | Waste Alchemists

The slider reveals the core of Twisted Jams’ work. Fruits and vegetables that are too ripe, too crooked or too abundant become high-quality preserves instead of ending up in waste streams.

About the alchemists

Twisted was founded by Mirjam and Angela, two hospitality lovers who met through their shared passion for reducing food waste. Mirjam first studied theology before falling for the world of service and flavour. Angela has lived her entire life in hospitality. Eight years ago they decided to combine their values, talents and sense of humour and start Twisted together. Their production kitchen radiates warmth, laughter and a passion for good food that deserves a second chance.

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About the waste

Twisted works with fruits and vegetables that are rejected long before they reach supermarket shelves. Think strawberries that ripened too far, pears and apples that are the wrong size, mangoes and passion fruits that failed auction quality tests. Most of it comes directly from Dutch farmers. Without Twisted, this food would be thrown away or fermented into biogas even though it is perfectly tasty and safe. Their philosophy is simple: if it is grown for people, it should be eaten by people.

About the process

Everything starts the moment farmers or neighbours call to say they have produce that will not be sold. Once collected, the team has less than three days to process hundreds of kilos. They wash everything as fast as possible, often with the help of a group of volunteers or friends. Then comes the cutting, cooking, adding acidity and sugar, mashing, tasting and adjusting. The hot jam is poured into sterilised jars, cooled overnight and labelled the next day. It is a fast, seasonal, hands on process where flavour and timing decide everything.

About their creations

About eighty percent of their creations are jams, ranging from classics to unexpected combinations inspired by chef collaborations. The rest are chutneys, jellies and relishes shaped by whatever the farmers bring in. Their pear vanilla jam is the recipe that started it all and still the crowd favourite, especially paired with cheese. Twisted also loves sharing creative ways to use jam beyond bread, from couscous and pancakes to savoury dishes. They are Twisted after all, so giving things a twist is part of the fun.

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The prison where jams break free

Twisted cooks their jams in one of Utrecht’s most unexpected locations: the former prison at Wolvenplein. A place once built to confine people now becomes a space where fruits and vegetables get released into new, delicious lives. Walking through the old corridors and suddenly smelling warm pear vanilla jam must feel almost poetic. It is circularity wrapped in history. A symbolic transformation where ingredients once destined for the bin find freedom, flavour and purpose instead.