Frequently Asked Questions    

Some Questions folks ask...

& some answers from us

Q   How long does a jar last?

A   It depends on you... Some people empty a jar in five minutes once they find a spoon!

A   Remember, it is fruit sealed in a jar! Please eat your jar’s contents within 2 weeks of opening and always refrigerate the unused portion.

A   Unopened, a little over a year in a temperate room environment.


Q   Do you sell wholesale?

A   Yes, this is our primary business, selling to Wholesale accounts mostly through small Distributors.

A   West Coast States have good store distribution in Natural Food stores as well as Specialty Food stores.

A   Our products can sometimes be found in some large discount stores.

Q   I have seen your products selling for less at a store than mail order price. Why?

A   It is all about shipping costs. Pallets with boxes of 1944 jars, shipping from our facility lowers the cost on every jar.

Q   Can we order by phone?

A   If you are a mail order customer shipping to a household address, do what seems more convenient to you- order by phone or by the web. (Sorry, we can’t always answer the phone while we’re jamming and jarring the fruit.)

A   If you are a wholesale customer, please contact us directly @ 530.342.8750 for pricing and shipping information.

Q   I bought a jar of your jam and didn’t notice that it was unsealed. What should I do?

A   Give us a call and we’ll try to help you out.

Q   I would like to give your fruit spreads as gifts. Do I have to buy at least six for each person? And can you print a personal message card?

A   Yes, due to shipping costs, six jars is the minimum.

A   Yes, please email or call us and we can add a simple message card per gift.

Q   Your website shows a 9.5 oz. jar. Are there other sizes available?

A   Sorry, not for the individual consumer.

A   We do make half gallon jars for chefs, restaurants, hotels, bakeries, yogurt stores, ice cream stores, cheesecake stores, etc.

Q   Do you have other websites selling your products?

A   Yes, we sell to some other websites that feature California Products!

Q   I see that you use small amounts of cane sugar as an ingredient. Why not use juice to sweeten your products?

A   We do not use juice because we want our finished product to have the actual intense flavor of the fruit you thought you were buying.

A   Juice sweetened products end up being a lot of juice and pectin with only about 50% - 60% fruit; ours are 75% - 80% cooked down fruit. (If we were using juice for a sweetener, our products would certainly be cheaper and easier to process, but what would be the advantage? Mountain Fruit Co. Fruit Spreads do cost us more to make because of the high percentage of fruit. Fruit costs more than juice or sugar, and working with solid fruit requires plenty of hard physical labor. Since we want you to be able to afford them, we do not charge a lot for them.)

Q   What is fumaric acid?

A   Fumaric acid is one of the organic acids.

A   Fumaric acid is used to lower the pH (make something more acid).

Q   Okay, but what about Organic Fruits and/or Organic sugars?

A   This is a negative question to many small manufacturers. To claim “organic” on the label, our food facility itself would need to be certified. This certification costs big dollars in annual fees and inspections, plus an enormous amount of paperwork tracking every fruit. So we did an experiment. We cooked a “Good Ingredients” batch of several flavors. The ingredient list specified “Organic Apricots, Organic Sugar, Organic etc...” However, the products did not sell well and we discontinued this line after two years.

A   Many times we do use organic fruit because it may be the best fruit of its kind that we can find. The Black Mission Figs we use in our fig spreads are from a certified organic fig grower.

Q   What does an expiration date mean?

A   The expiration date is how long a properly stored product should be good unopened.

Q   Serving sizes can vary, so how did you decide to use 20g per tablespoon on your nutrition label?

A   Well, we mostly followed our peers. 20g of Fruit Spread on a tablespoon would look slightly rounded on the spoon and delivers enough on a slice of bread to get the fruit flavor. All the numbers on the label for calories, sugars and carbohydrates are directly affected by the weight of this serving size. Unfortunately, some call 14g a tablespoon which would give lower numbers on the nutrition facts, also. 14g on a tablespoon would not look full!

Q   Never Boiled?

A   If you are craving a fresh, alive and intense flavor, boiling your product is not the answer. Many of the big companies and co-packers cook under a vacuum where they can cook large batches fast yet without high temperatures. Mountain Fruit Co. is not so sophisticated. Instead, we cook in forty quart stainless pots that sit in large double boiler pots and cook slowly for 2½ hours. The boiling water inside the double boiler transfers heat into the fruit pot, thus pasteurizing and cooking, but never boiling.

Q   How much jam do you make in a day?

A   We can cook up to sixteen pots at one time- around 2,000 jars! If we need to make more than sixteen pots in a day, we just start the process all over.

A   Not so much compared to big factories. We do not have a lot of competition in our simple cooking methods- it is just plain hard work: Stirring steaming pots by hand, pouring jam into the jars, and screwing on the lids.

A   One by one they add up. It’s amazing that in such small batches, at 2½ hours each, with every jar passing through real hands, that it is possible to produce about 500,000 jars per year.

Q   What about allergens?

A   The Mountain Fruit Co. facility and all its products are

1) Dairy free

2) Nut free

3) Gluten free

4) Soy free

5) Corn and High Fructose Corn Syrup free

6) GMO free

7)  Preservative free