Est. 1987 · Family farm · Copper-kettle kitchen
We farm 142 heritage acres and cook everything in small copper kettles — jams that taste like July, pickles with real crunch, honey straight from our hives, and broths simmered 18 hours.
About — our roots
Farmandkettleproducts.com began as a roadside table in 1987 with sweet corn and grandma Elsie's bread-and-butter pickles. Today we still farm the same valley soil — now regeneratively — and cook every jar within 48 hours of picking in our open copper kettles.
No concentrates. No “natural flavors”. Just sun-ripened produce, raw honey from our 60 hives, apple-cider vinegar we ferment on site, and sea salt. We taste every batch. If it wouldn't make Sunday dinner proud, it doesn't get labeled.
The pantry — best sellers
Six collections, 92 recipes, one rule: if we didn't grow it, we know the farmer who did. All kettle-cooked in 40-jar micro-batches.
San Marzano + Brandywine, fire-roasted over oak, finished with basil oil. Pizza, shakshuka, Sunday gravy.
$12 — $34 sets
Slow-reduced 9 hours, sweetened with cider + honey. No pectin, just fruit and patience.
$11 — $29 trio
Spun weekly, never filtered. Comb honey in season. From our meadow hives to your tea.
$14 — $42 sampler
Crunch guaranteed: grape-leaf tannins, cold brine, 48-hour cure. Probiotic kraut line too.
$10 — $32 case
Pastured bones, charred veg, apple-cider vinegar pull. Gelly, golden, deeply sippable.
$13 — quart jars
12-jar harvest box, jam-of-the-month club, and wedding favors with custom labels.
$49 — $129
From soil to seal
Harvest at dawn, kettle by noon. Our kitchen sits 200 yards from the fields, so flavor never rides in a truck.
Compost, clover cover, ladybugs not pesticides. Brix-tested produce means sweeter jams naturally.
We pick at full color, not for shipping. Tomatoes vine-warm, berries same-day, cucumbers under 4 inches.
Open copper kettles, low flame, wooden paddle. Small batches keep bright flavor and live crunch.
Every lid has batch + field code. Scan to meet the grower, see harvest date and tasting notes.
Craft notes
Industrial jam boils at high pressure in 12 minutes. Ours bubbles gently for hours. That slow evaporation keeps strawberry tasting like strawberry — not candy.
Field 7 cucumbers · oak-smoked garlic · dill flower · 3.2% brine · cured 9 days · crunch 9.4/10. 212 jars only.
“The apple butter tastes like my childhood orchard. I hide it from my kids.”
— Maya R., jam club member“Finally pickles that snap. The smoked garlic ones are gone in two days.”
— Daniel K., chef“Broth that gels! My soups went from flat to restaurant in one jar.”
— Priya S., farm box subscriberField journal — news & recipes
Canning guides, harvest reports, honey extractions and kitchen experiments. Updated weekly from the farm.
We're jarring the first 2026 batches. Check back for recipes and farm news.
Good to know
Shipping, ingredients, returns — straight from Elsie's granddaughter who runs the kitchen.
No. We sweeten with raw honey, maple and fruit itself. Acidity from our own cider vinegar + lemon keeps jars safe. No preservatives, colors or “flavors”.
We ship Monday–Wednesday in compostable insulation. East Coast 1–2 days, West 2–3. Free over $65. Pickles and honey ship year-round; fresh boxes April–November.
Yes! Return 12 clean lids + jars at our barn store for $6 credit. By mail, reuse label included. All packaging is glass, tin, paper and corn-starch cushion.
We do 40+ weddings a year — mini jams as favors, pickle bars, broth shots. Wholesale for cafes and grocers with 12-jar minimum and farm story cards.
Photo → reship or refund same day, no return needed. Breakage is under 0.4% thanks to double-boxing, but we make it right instantly.
Visit / order
Barn Store: Sat–Sun 9–4 · 142 Meadow Lane Valley · Tastings, kettle demos, u-pick. Online boxes ship weekly.