At Gilmer Farms, we’re not into large scale commercial production.  We make jam the old fashioned way, one pot at a time. Many of our jams take two to three days to make because we don’t rush things.  Some fruits need to macerate for a day to pull out their juice and essence. Others require the French method which requires fruit to be cooked in sugar syrup, steeped overnight and then finished the next day.  Whatever the method, we take making jam seriously, and do our best to coax the best attributes from the fruit.