Producer

Since 1999 Atwater's has been making traditional food crafted by hand. Jenny, the jam expert,  has been making jams at Atwater's since 2014 when she was trained by the original jam expert, Patty Oakley-Audia. Patty worked with Ned Atwater to develop the jam department. Jenny's love for fresh ingredients and traditional methods is key to what makes Atwater's jam delicious and one of a kind.

Fresh fruits are macerated with organic sugar overnight in traditional copper jam pots. The next day the fruit is simmered the in its juice until it becomes jam. Jars are carefully hand filled and sent out to locations. Unlike most jam and jelly makers Atwater's extracts their own pectin from green apples instead of buying commercial pectin.