FAQs

Here is a list of some of my most Frequently Asked Questions:

What’s the difference between jams, jellies, marmalades, fruit butters, and preserves?

  • Jams are fruit spreads made from one or more fruits, which are crushed or chopped and combined with sugar and pectin. Jams have a thick, spreadable consistency.
  • Jellies are clear gels made with strained fruit juice, sugar, and pectin. Jelly holds it shape but is tender enough to quiver, and spreads easily.
  • Marmalades are spreads made with one or more citrus fruits. Fruit pulp, juice, and citrus rind are cooked with sugar and set with pectin. In the final product, small pieces of citrus rind are suspended in a transparent jelly.
  • Fruit Butters are smooth spreads made from pureed fruit, sugar, and sometimes spices. They are slowly cooked down to thicken naturally to a spreadable consistency.
  • Preserves are small, whole fruits (such as berries) or larger fruits cut into chunks (such as peaches) that are suspended in a soft jelly.

I have a food allergy. Are your products safe for me to eat?

I have a severe peanut allergy myself, and so all of my products are produced without peanuts or nuts. They also do not contain any dairy, eggs, or wheat. In addition, they are all-natural and NEVER contain any high-fructose corn syrup or food coloring/dyes.

How long will my jams and jellies last?

When stored in a cool, dry, and dark place, they will last for a year or more from the date indicated on the label, though it is recommended to use them up within a year. Once opened, they should be refrigerated and used within 3 weeks.

What else can I do with your jams and jellies besides spread them on toast?

I’m glad you asked! Here are some of my favorite ways to use my jams and jellies:

  • Stirred into plain or vanilla yogurt with a little granola sprinkled on top.
  • Stirred into oatmeal or cottage cheese to sweeten it or add flavor.
  • Stirred into softened cream cheese. Then, spread the flavored cream cheese on to your morning bagel or toast!
  • Added to pancake batter in place of some of the sugar normally used.
  • Spooned over warm biscuits, scones, or English muffins.
  • Warmed up to thin the spread and drizzled over pancakes or waffles.
  • Used as a filling for crepes or turnovers.
  • Baked into pies or tarts.
  • Added to milkshakes or smoothies.
  • Spooned over warmed goat cheese.
  • Used to deglaze a pan when cooking chicken or pork to add flavor to your sauce or gravy.
  • Spooned into the middles of thumbprint cookies.
  • Spooned over your favorite ice cream.

What types of jars do you use?

Since all of my jams and jellies are handcrafted in small batches, they are typically available in 4-ounce or 8-ounce jars. To promote environmental sustainability, I also encourage customers to return used jars, which I clean and sterilize for reuse. I proudly purchase jars that are made in the USA.

How much of your fruit is locally sourced?

All of the fruits used to make my products are locally sourced with the exception of citrus fruits, which are not grown here in upstate NY (oranges, lemons, limes, and grapefruits). They are used in making my marmalades.

How do you store your jars?

When my products aren’t on display, they are stored in a larder so that they keep cool, dry, and away from sunlight. It is also good preserving practice to store jars without bands once they are canned, sealed, and cooled – this is due to the fact that any growth taking place in a jar due to a faulty seal will dislodge the lid, alerting you to the problem. (Even though it happens very rarely, in my opinion you can never be too careful!) I recommend storing your jars in a similar fashion if you are purchasing some of my products for long-term storage.

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