How did it start?

As a tot, I remember my grandparents canning over an open fire in Nelson County, VA.  I remember seeing tomatoes and green beans.  But I could be wrong, maybe it was corn. Or was it eating corn on the cob at the picnic table?  Maybe both?  Heck, I was more worried about finding salamanders in the creek, searching for turtles and making the most fabulous mud pies ever.  

Fast forward many, MANY years and I was crop sharing with three of the best humans I've ever had the privilege of knowing.  I’ll refer to them as “Mini”, “B3” and “Cahhhhhtah”, collectively “Triple Crown”.  These three humans are… well, amazing.  More on them later.  

Triple Crown and I shared an incredible garden space in Salem, VA.  I grew almost 200 pounds of tomatoes in their space one year and my lettuce was to this day, the best it has ever been.  Everything we planted was faith-based.  For those not familiar with this term, you plant it, give it a little water, pray about it and watch it grow.  If it doesn’t grow, you say some choice words (not found in the B-I-B-L-E), ask for forgiveness and hope for a better tomorrow.  No sprinklers, no watering cans, no irrigation system.  Just faith.  Just God. Oh, and lots of prayers.

I decided during my best tomato year I was going to make salsa.  I grew tomatoes, hot peppers, green peppers, yellow peppers and garlic.  Triple Crown contributed onions (among other incredible non-related salsa ingredients) and I bought the rest of the ingredients I needed from the grocery.  Next thing you know, I’m processing 200lbs of tomatoes into salsa. A. LOT. OF. SALSA.  I Googled salsa recipes and then, canning recipes.  I had NO clue what PH meant, why it was necessary or what could and couldn’t be canned using the water bath method.  I wanted nothing to do with pressure canning because I was sure it would end in an explosion - my mother had me convinced. And so, I started water bath canning salsa.  Salsa led to researching more recipes, which led to me purchasing a Ball freshTECH Automatic Jam and Jelly Maker.  I quickly became very fond of trying to turn all juices into jelly and all fruit into jam.  It was a blast.  Don't get me wrong, there were some mishaps. Broken jars from time to time, jelly that was too runny, forgetting to add an ingredient or I added the pectin too late and of course, scolding my husband's favorite pot which could only go straight to the trash. Some things you can't come back from, and burnt jam or jelly are two of those things.

And so, I just kept on.  Reading more recipes and watching cooking shows I started to create new recipes, learned about PH levels (in order to NOT kill all the people with botchulism) and I started to venture away from the freshTech and into making jam on the stove.  Fast forward a little more and Mini and some other friends convinced me that I needed to sell my jam.  

Established in 2016, this family-run business, located in Botetourt County, prides itself on using locally sourced, pesticide-free ingredients to create their delectable products. Some of the ingredients even come from their very own mini farm, The Circle, ensuring freshness and quality in every jar.

Whether you're a fan of sweet jams and jellies or savory sauces and butters, this business has something for everyone. From tangy plum sauce to straight up peach jam, each product is carefully crafted to provide a burst of flavor that will elevate any dish.

Not only does this business offer a wide range of products, but they also actively engage with the community. By sharing recipes, cooking tips, and the story behind the business, they aim to connect with their customers on a deeper level and foster a sense of community.

So, the next time you're looking to add a unique twist to your meals, consider trying out some of the delicious sauces, jams, jellies and butters from this local gem. Your taste buds will thank you!