The most important ingredients in every jar of Farmer’s Daughter pickles and preserves are peak season fruit and/or vegetables grown on small, local farms. The strawberries for our Strawberry-Honeysuckle Jam are grown in field just a few miles down the road from our kitchen. They are picked, delivered, and made into jam quickly to ensure the freshest flavors. We work hard to source local produce that is organic or free from pesticides and that our farmers treat their workers fairly. We also buy direct to keep the money where it belongs: in farmers' pockets!
Each pot of jam we cook yields only 10 six ounce jars - a fraction of the industry standard batch size. The superior flavor that results tells us it’s really worth it. Without the addition of pectin, we rely of evaporation to thicken our preserves. Small batches allow this to happen quickly, which results in vivid, fresh flavors and a luxurious soft set.
More Fruit, Less Sugar
Sugar is cheap. It is certainly more economical to makes preserves thatare predominantly sugar. However, our goal is that our jams taste like the fruit that they are, only more concentrated and intense. To do this, we pack a full pint of berries into half pint jar of preserves and use far less sugar then the industry standard.
Our fruit is hand picked, hand cut, hand packed, hand labeled. Every jar of jam is cooked by April herself. This personal attention to detail showcases Farmer’s Daughter artisanship at every step of the process.