Our warehouse will be closed from December 24, 2025 through January 1, 2026 for the Christmas holiday. Orders placed during this time will begin processing on Friday, January 2nd. We wish you a joyous holiday season!
I am a classically trained pastry chef, graduating from Florida Culinary Institute in 2008. I made my way back to Georgia soon after pastry school and started dabbling in preserving that summer. My dad gave me a copy of the Ball Blue Book (the handbook on canning and preserving), my great-grandmother’s old tools, and a little guidance to set me off in the right direction. I made my first batch of jelly, muscadine to be exact, and I declared it an immediate failure. Jam was something I had to conquer. Those first batches—although bad—taught me a lot. Learning from my mistakes, I started producing batches worth eating. That “worth eating” product quickly developed into a line of low-sugar fruit spreads that will change your idea of what jam should be.
