Our in-house chef curates all of our jam flavors by pairing her knowledge of great flavor combinations with her fervor for taking risks. We mess around in the test kitchen for a bit, then the products are procured through local vendors and farmers, supporting our region in every way that we can.

Canning our jams is the most important step in our process. The jars are cleaned and hot-filled, and then upended for a short time. Why do we do this? To sanitize and seal the lids and remove as much oxygen as possible from the jars so that they can sit on that shelf of yours for up to one year without spoilage. But, let's be honest, it'll never last that long.

All of jams are made by hand in very small batches. Our cooking process usually goes one of two ways: slow cooking, to produce a thick, almost buttery spread, or quick cooking, to retain as much color and flavor in the fruit as possible. We add minimal sugar, and skip the pectin and preservatives, lending to a less thick but cleaner tasting jam than normal. Enjoy with a spoon!