At Beth’s Farm Kitchen, we believe that great jam starts with great fruit—and that means working directly with local farmers, not ordering truckloads of frozen, pre-processed fruit like the big brands do. But let’s be real: using fresh, seasonal fruit straight from the orchard isn’t always easy. From unpredictable harvests to the quirks of each year’s growing season, making jam the way we do takes patience, flexibility, and a whole lot of love.
Why We Go the Extra Mile for Farm-Fresh Fruit
Unlike industrial jam companies that rely on mass-produced, uniformly grown fruit, we source our ingredients from small farms right here in New York. That means we get peaches that have been ripened by the summer sun, tart cherries bursting with bright acidity, and wild berries that actually taste like, well, berries. But working with fresh-picked fruit is a labor of love—and sometimes, a logistical challenge.
- Harvests vary year to year. One season might bring an abundance of plump strawberries, while another might have late frosts that wipe out entire crops. That means we have to pivot, adjust, and get creative when nature throws us a curveball.
- Fruit ripens on its own schedule. Unlike frozen fruit that sits in a warehouse for months, our ingredients arrive at peak ripeness—so when our farmers call, we have to be ready to cook. There’s no hitting pause when nature says, "It's go time!"
- Every batch is a little different. Because we work with real fruit, not processed pulp, each harvest has unique flavors. Some years, the peaches are extra sweet; others, the plums have a deeper tartness. We adjust our recipes to let each fruit shine naturally, without drowning it in sugar or artificial flavors.
The Difference You Can Taste
So why do we put up with the challenges? Because it’s worth it. Industrial jam brands rely on standardized, high-sugar recipes to cover up fruit that’s been sitting in storage for months (or years). But when you start with truly fresh, high-quality fruit, you don’t need to overcompensate—you just let nature do the work.
Our small-batch, handcrafted approach means our jams are made in real kettles, not factory vats. They’re cooked gently to preserve the fresh fruit flavors, natural pectins, and bright acidity that make them pop. You can actually taste the difference—the depth, the vibrancy, the way our jam pairs perfectly with cheese, toast, or even straight off the spoon.
Local Farms, Real Impact
Beyond the taste, sourcing locally also means supporting small farms and keeping food dollars in our community. Instead of shipping fruit across the country, we work with growers in the Hudson Valley, Finger Lakes, and beyond—helping to sustain a network of independent farmers who care just as much about quality as we do.
So the next time you open a jar of Beth’s Farm Kitchen jam, know that it’s not just jam—it’s the best of New York, bottled up and preserved with love. It may take extra work, but when you take that first spoonful, we think you’ll agree: fresh, local fruit is worth it.
