When we make jam at home the traditional recipe is to boil up 1kg of fruit with 1kg of sugar.
After boiling for about half an hour you test to see if the jam will set up when it is cooled. That is still the basic recipe for Anathoth Farm jam and that's why it tastes every bit as good as jam made at home in the kitchen.
Home made jam is seldom consistent because the length of the boil time is critical to extract sufficient natural pectin from the fruit to set up into a soft gel as it cools. Not boiling for long enough means runny jam. And boiling for too long means thick sticky caramelised jam.
To avoid over cooking fruits which are naturally low in pectin we will sometimes add a pinch of fruit pectin. We promise to use the traditional slow cooking process for maximum flavour development and pectin extraction but we won't boil your jam for longer than 30 minutes. If it isn't going to set up naturally after 30 minutes we will add a pinch of pectin. Home jam makers came up with the same solution a long time ago, adding setting agent to fruits like Strawberry, to get them to set without excessive boiling.
Setting agent is actually fruit pectin which is typically extracted from apples or citrus peels. Before setting agent was available, you had to boil the jam for longer but modern consumers don't want excessively sweet caramelised jams, which have a tendency to cystallise over time. You want your jam to be traditional and natural to retain its delicious fruitiness! So that is what Anathoth Farm is committed to do...and that's why we still use the traditional slow cooking process but we promise we won't boil your jam longer than 30 minutes.
The Anathoth Farm kitchen
When Anathoth Farm was relocated from Nelson to Geraldine we built a dedicated Anathoth Farm wing at the Barker family farm so that we could continue the Anathoth Farm traditional method of jam making and employed more local people to help make this much loved jam.
The new wing was opened in 2008 by the Minister of Economic Development, who credited Barker’s with building a sustainable business on the corner of the family farm, making traditional preserves featuring local fruit and vegetables.
So it's only natural that we use quality produce for our pickles and relishes and make them nice and chunky with lots of real fruit and vegetables and just the right amount of spices. Just like you would make yourself if you had time. There's a renewed interest in home preserving today; it's a natural reaction for consumers who want to take back control of the food they put into their bodies. But not everyone can afford the time and not everyone will find the enjoyment in the actual doing, so we do it for you.
All Anathoth Farm products - jams, curds, marmalades, pickles, chutneys and relishes are gluten free and preservative free. We’ve also added the country of origin of the fruit and vegetables that we use so that consumers can feel confident about the source.