THE jam

Making jam, or preserving any food is an act of love. I put a lot of time and effort into every jar, and a lot of love too. I take time to search out and find fresh organic local farms to buy from. This helps to support local businesses in my area and helps stimulate my local economy.

I often pick the fruit and vegetables by hand to save money, but also because I really enjoy the time connecting with nature and providing quality care so I know the products I am making are the best and freshest they can be.

Each jar of jam is made with the freshest produce available, it is also made with half the amount of sugar that is seen in standard store bought jams. I use a natural preservative called pectin that is specifically designed to be used in recipes with less sugar. Why you ask?

Because fruit is already sweet own its own. It doesn’t need all that extra sugar.

All the fruit happy jammer uses is locally sourced and hand picked.

When you first see Happy Jammer Jam’s you will immediately notice the color. Happy Jammer Jam is bright and vibrant in color because the fruit is fresh, and the sugar is low! When you taste Happy Jammer Jam for the first time you WILL taste the difference and you WONT want to go back to regular store bought jam.

Buying locally is important economically for the community, but also eating locally helps establish and sustain a nutritional food source that is easily accessible to the surrounding community. We want to support businesses like that in the community because when a pandemic hits, or major food source supply chains crumble; you won’t have to fear how you will eat, or how will I feed my family? You will already have a connection with your food, and peace of mind that comes with it.

When COVID hit and the grocery stores were empty, I panicked, No matter of preparation could have prepared me. Now things are different and I can honestly say I learned a lot during the year of the pandemic. There is silver linings in all things. Due to my food supply anxiety, my garden this past year was better than an years before. I had grown new vegetables I had never attempted before which will now become staples in my garden.

These days you will find me in the field on my own, or with my family. I have been taking my son strawberry picking for years. It is a special time I enjoy, summer sun, strawberry juice and sticky little hands. We laugh and learn and I enjoy taking the time to teach my son how to grow his own food, how to take care of it during the growing season, how to harvest it in the fall and preserve it for the winter.

I’m teaching him how to have a closer relationship with food at the source.