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We grow blackberries ourselves (though we source from local farms to get enough for your jam), and let me tell you, these are amazing plants. Our berries get up to two inches long some years, and the plant thrives in an area where nothing else grows. We call them, lovingly, our monsters.

Blackberries also have an out-sized taste–you’d never confuse them with something else, but thankfully they aren’t overwhelmingly strong. Because the flavor of the berries comes through so strongly on its own, we don’t do much to coax it out in our jams, but just add a few enhancements to help the berries shine in our two jams: Honeyed Blackberry Jam and Blackberry Maple Sage Jam.

Our jams harken back to a time when many households made their own preserves to save the pure flavor of ripe summer fruit all year long. We use recipes from preservation expert Marisa McClellan, author of Naturally Sweet Food in Jars, to make you jams that are fresh, tasty, safely shelf-stable, and completely free from refined sugar.

Ingredients: Wright’s Farm blackberries, Russell Maple Farm wildflower honey, lemon juice, cinnamon, cloves, nutmeg.

Refrigerate your jam immediately after opening. Naturally-sweetened jams will not keep in the fridge indefinitely like high-sugar commercial jams. If you won’t finish your jam in two weeks, we recommend freezing it after opening. Using a clean spoon every time you grab jam from the jar will extend its life.”

Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.