Jams

Our provincial berry (Wild Blueberries) without the bug bites and the backaches. you're welcome!

Nothing Fancy Wild Blueberry Jam

Wild Blueberries preserved with the fresh essence of lemons-gentle flavour has never tasted so fabulous. We did not start out making this flavour. There used to be lots of ladies that still made wild blueberry jam for the church auctions and bazaars, so there was never a need, but gradually over time, there became a demand. Now it is one of our biggest sellers to tourists that come to Nova Scotia since the wild Blueberry is our provincial berry.

The idea to produce wild blueberry jam came from our customers and tourists who visited us. We were constantly asked for it... so we did what we always do... make from scratch a true blueberry jam with nothing fancy in it and no ingredients that you cannot pronounce.

We keep everything very simple here. Only the best #1 Nova Scotian certified wild blueberries ever make it into our commercial kitchen, (or into our home for that matter !!) We are very fussy about everything, even the water that goes in with the berries. It is pure spring water, but we also have it filtered and run past a UV light to make sure it is always ultra safe. We are very lucky to have a wonderful source of water, when we decided to build this commercial kitchen, we wanted to have an excellent fresh source of water... and we got lots of it !

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: wild blueberries, sugar, fresh squeezed lemon juice, natural spring water, fruit pectin.

Cortland Apple Butter. The apple butter is fat-free and fine for diabetics to use. Cortland is like, "a hint of marmalade" with its hint of nutmeg and orange.

Like you picked them yourself, without the trip to the chiropractor. Yum!

A taste of summer!

Hang on to the taste of summer a little longer...try this on warm biscuits with a dollop of fresh cream. Strawberry spread has a little less sugar and a lot more berries to help you with those summer memories, and those everyday mornings when a little jam on your toast can go a long way with the coffee.

Truthfully the idea to make strawberry jam was when we first had too many strawberries, at the local farmers market. Fresh berries are only fresh for one day... at the end of the day you need to do something very quickly, before we knew it we were in another business, and at the time it took us a while to realize that the jams and spreads would become our business instead of the fresh marketing of the fruits and vegetables, but we listened to our customers on this one, and thankfully they were right as usual !

We start with fresh strawberries and mash them up a bit. This releases the flavour and juices, and allows them to pour into the jar easier, and bottling becomes a much easier process. A little sugar acts as a natural preservative, and the natural pectin helps to keep each batch a consistent texture and set.

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: Strawberries, sugar, fruit pectin.

You could call this Cran-bran-malade, but this culinary start went to the Golden Globes!

This wowed them at the Golden Globes and Toronto International Film Festival (TIFF), now its your turn to be wowed. Hand picked wild Port Hood cranberries, brandy, and marmalade, the ultimate combination created for stars like YOU. Don't save it for guests, enjoy daily as a glaze on your pork roast with onions.

All Natural, Gluten Free, Low-Sodium, Fat-Free

Ingredients: sugar, cranberries, oranges, spring water, brandy, natural fruit pectin.

The yin and yang of fruit combos. sweetness and tartness, for deliciousness. 

Recapture the Flavour of Grandmothers's Kitchen

Recapture the flavour of grandmothers kitchen with this old favourite. Who does not like strawberry rhubarb jam ? We've taken a little of the sugar out, and kept all of the fruit and flavour !

This is truly an old favourite that I can't claim to have invented, but we sure do make a good one ! We had to include this one, its a very special one, for a very special brother in law who is addicted to it, and we are very happy to send it to him.

We use the world's best local strawberries, and combine those with our freshly grown German Wine Rhubarb. All we do is mix everything together and bring it to a boil... ta.. da !

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: strawberries, rhubarb, sugar, fruit pectin.

The apple butter is fat-free and fine for diabetics to use. Gravenstein is like "apple pie in a jar".

Smooth texture that is suitable for those with swallowing disorders or who has had a stroke. 

It started with an idea, Joanne our co-founder pondered how a jam made with peaches and oranges would taste? Joanne's test batch confirmed her theory that peaches highlighted by oranges, was just dreamy. 

Smooth texture that is suitable for those with swallowing disorders or who has had a stroke. 

Our official provincial berry (Wild Blueberries) without the bug bites or the backache. Your welcome!

Nothing Fancy Wild Blueberry Jam

Wild Blueberries preserved with the fresh essence of lemons-gentle flavour has never tasted so fabulous. We did not start out making this flavour. There used to be lots of ladies that still made wild blueberry jam for the church auctions and bazaars, so there was never a need, but gradually over time, there became a demand. Now it is one of our biggest sellers to tourists that come to Nova Scotia since the wild Blueberry is our provincial berry.

The idea to produce wild blueberry jam came from our customers and tourists who visited us. We were constantly asked for it... so we did what we always do... make from scratch a true blueberry jam with nothing fancy in it and no ingredients that you cannot pronounce.

We keep everything very simple here. Only the best #1 Nova Scotian certified wild blueberries ever make it into our commercial kitchen, (or into our home for that matter !!) We are very fussy about everything, even the water that goes in with the berries. It is pure spring water, but we also have it filtered and run past a UV light to make sure it is always ultra safe. We are very lucky to have a wonderful source of water, when we decided to build this commercial kitchen, we wanted to have an excellent fresh source of water... and we got lots of it !

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: wild blueberries, sugar, fresh squeezed lemon juice, natural spring water, fruit pectin.

The apple butter is fat-free and fine for diabetics to use. Gravenstein is like "apple pie in a jar".

Smooth texture that is suitable for those with swallowing disorders or who has had a stroke. 

The yin and yang of fruit combos. Sweetness and tartness, for deliciousness!

Recapture the Flavour of Grandmothers's Kitchen

Recapture the flavour of grandmothers kitchen with this old favourite. Who does not like strawberry rhubarb jam ? We've taken a little of the sugar out, and kept all of the fruit and flavour !

This is truly an old favourite that I can't claim to have invented, but we sure do make a good one ! We had to include this one, its a very special one, for a very special brother in law who is addicted to it, and we are very happy to send it to him.

We use the world's best local strawberries, and combine those with our freshly grown German Wine Rhubarb. All we do is mix everything together an d bring it to a boil... ta.. da !

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: strawberries, rhubarb, sugar, fruit pectin.

Like you picked them yourself, without the trip to the chiropractor. Yum!

A taste of summer!

Hang on to the taste of summer a little longer...try this on warm biscuits with a dollop of fresh cream. Strawberry spread has a little less sugar and a lot more berries to help you with those summer memories, and those everyday mornings when a little jam on your toast can go a long way with the coffee.

Truthfully the idea to make strawberry jam was when we first had too many strawberries, at the local farmers market. Fresh berries are only fresh for one day... at the end of the day you need to do something very quickly, before we knew it we were in another business, and at the time it took us a while to realize that the jams and spreads would become our business instead of the fresh marketing of the fruits and vegetables, but we listened to our customers on this one, and thankfully they were right as usual !

We start with fresh strawberries and mash them up a bit. This releases the flavour and juices, and allows them to pour into the jar easier, and bottling becomes a much easier process. A little sugar acts as a natural preservative, and the natural pectin helps to keep each batch a consistent texture and set.

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: Strawberries, sugar, fruit pectin.

Moving to the country, gonna eat a lot of peaches. How's that for a melody?

It started with an idea, Joanne our co-founder pondered how a jam made with peaches and oranges would taste? Joanne's test batch confirmed her theory that peaches highlighted by oranges, was just dreamy. 

Smooth texture that is suitable for those with swallowing disorders or who has had a stroke. 

Cortland Apple Butter. The apple butter is fat-free and fine for diabetics to use. Cortland is like, "a hint of marmalade" with its hint of nutmeg and orange.

Smooth texture that is suitable for those with swallowing disorders or who has had a stroke. 

Awaken your senses with the subtle snap of rhubarb and wild Nova Scotia blueberries.

Our Jams are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

wild blueberries, fresh strawberries, and rhubarb. because even berries preserve to be together.

Because Even Berries Preserve to be Together!

Wild blueberries, fresh strawberries, and German Wine Rhubarb, because even berries preserve to be together. This spread is inspired by a pie that we all dearly love ! I just thought it would also be a wonderful flavour combination for a spread as well. It's always a bit of a juggling act with 3 fruits in this recipe; it makes things a little more complicated in the kitchen. There is rhubarb to chop and cook, strawberries to wash and hull, and wild blueberries to throw into the whole mix, but the end result is a so rich and decadent without a drop of fat ! Quick fact: Our spreads don't have enough sugar to be called a jam legally.

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Like all our preserves using wild blueberries, this one only uses #1 Nova Scotian berries, plus we add in German Wine Rhubarb that we grow ourselves naturally, and locally grown strawberries. The rhubarb is a beautiful red and is chopped , plus the strawberries are mashed, and the wild blueberries are left whole in this recipe. Once they are all simmered together some of the berries will burst, and the others will become more spreadable. In the end it makes one of the Galloping Cows Classics !

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: blueberries, strawberries, rhubarb, sugar, lemon, fruit pectin.

Wild Blueberries, fresh strawberries, and rhubarb. Because even berries preserve to be together.

Because Even Berries Preserve to be Together!

Wild blueberries, fresh strawberries, and German Wine Rhubarb, because even berries preserve to be together. This spread is inspired by a pie that we all dearly love ! I just thought it would also be a wonderful flavour combination for a spread as well. It's always a bit of a juggling act with 3 fruits in this recipe; it makes things a little more complicated in the kitchen. There is rhubarb to chop and cook, strawberries to wash and hull, and wild blueberries to throw into the whole mix, but the end result is a so rich and decadent without a drop of fat ! Quick fact: Our spreads don't have enough sugar to be called a jam legally.

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Like all our preserves using wild blueberries, this one only uses #1 Nova Scotian berries, plus we add in German Wine Rhubarb that we grow ourselves naturally, and locally grown strawberries. The rhubarb is a beautiful red and is chopped , plus the strawberries are mashed, and the wild blueberries are left whole in this recipe. Once they are all simmered together some of the berries will burst, and the others will become more spreadable. In the end it makes one of the Galloping Cows Classics !

All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts.

Ingredients: blueberries, strawberries, rhubarb, sugar, lemon, fruit pectin.