Cooking News
6/30/26 Update: Greetings! Cooking by hand berryblue; raspberry tart; rhubarb & berry; rhubarb razz; always apricot and the fig galaxy in six pots early tomorrow morning. I will use stainless paddles to try to turn over the fruit where heat can then transfer from the double boiler into the internal pot. It will take awhile to get hot enough to add some sugar on top. Soon after the sugar will start to sink from the surface then back to the paddles!! Have a good night! 6/26/26 Update: Our low sugar jams which we label as fruit spreads are definitely jammy! Cane sugar is a more natural way to sweeten jams sometimes called fruit spreads where the fruit taste and color is kept. Many alternative sweetners are so incredibly sweet that the recipe will require dilution. There are at least two advantages for such a producer- less cooked down fruit lowers the cost and makes a whole lot less physical work to produce the jam/fruit spread! That is what you are buying congealed juices or water and less cooked down fruit while Mountain Fruit Company has stayed true to its fruit first low sugar (not juice) ideals. Original Post: Hi! Its me Allyn that cooks your jams -pasturized without boiling! Our fruit spreads cannot be legally described as Jam because the total amount of added cane sugar is too low! We Prep and cook by hand making only around 4,500 jars per week. We are selling your choice of 4-12 jars with Shipping Included at $11.00/9.5oz jar. Feel free to email me with any questions. Years ago we thought of "Fruit Friends Forever" as our little motto. I hope it holds true today after 26 years of making these high cooked downed fruit content spreads! I believe we are the lowest added sugar fruit spreads available that are not non-diluted with water or juice. More Fruit and less solidified liquids! Look at the pictures and look at other jams/fruit spreads. The bang for your tastebuds is quite visible! Thank you for your time in reading and sharing this Cooking News!
