Amy began canning jam in the early 90s using her grandmother Amy’s traditional recipes and lessons from a local woman in Bonlee named Mama Beaman. Since then, Amy has created a whole line of sweet and savory jellies for the farm—timeless types like strawberry, blackberry, and blueberry, along with combinations of classic flavors, including triple berry, raspberry-rhubarb, and strawberry fig. Plus, there is the ever-popular pepper jelly and our two newest offerings: merlot wine jam and tomato jam.
These are just a few of the varieties of jams and jellies we make. If you want to see them all, swing by our stall at the farmers markets!
If you’re interested in placing an order for jams/jellies to pick up at your nearest market (or from here at the farm) please get in touch with us.
