Small batch jams and jellies from Das Jam Haus

Made Since 1994

Small Batch Jams & Jellies

Why do we make jams & jellies in small batches?

Since Das Jam Haus was founded in 1994, we've cooked our jams and jellies the same way: in small batches, in open kettles. It's slower than the alternative, and we wouldn't have it any other way.

Cooking in small, open batches lets us watch every pot closely to make sure the fruit keeps its color, flavor, and chunks-not a smoothed-over version of itself, but the real thing, in every jar. We add no artificial coloring or flavoring. What you taste is what went into the kettle.

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Small Batch Jam Offers:

Vibrant, Natural Flavor

An open kettle means nothing rushes past us unnoticed. We cook each batch small enough to catch the exact moment when the fruit's flavor is at its peak. No artificial flavoring props up the fruit.

That's why our No Sugar Added Apricot Jam tastes the way it does. When you taste its bright stone-fruit sweetness with a deeper, muskier edge of spring flowers and toasted almond, that's the apricot's true character, not a copy of it.

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Brighter, More Natural Color

Mass production means uniform heat and little room to watch. Ours is the opposite: small batches in open kettles, hand-monitored, with no artificial color added. What you see in the jar is the fruit's own color, not a substitute for it.

Our Scuppernong Grape Jelly is a good example. Hold the jar up to a window, and you'll catch the same hazy, amber light as a Southern morning sun through a curtain-the true color of the grape, nothing added to help it along.

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Greater Control and Care

Every batch gets a person's full attention, not a machine's. That's what "small batch" has meant at Das Jam Haus since 1994, and it's what lets us catch a batch at exactly the right moment instead of guessing.

Our Fig Jam is a good example of why that matters. Figs are dense and naturally sweet. A careful hand lets that sweetness come through clean, without anything added.

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Consistency Across Jars

When you find real chunks of fruit in our jams, it's not because we add them back in. Our open-kettle method never breaks them down in the first place. Batch after batch, jar after jar, that's the standard we hold ourselves to.

Our Blackberry Jalapeno Jam shows it well: you'll see the same rich blackberry pieces and the same bright flecks of pepper, jar after jar.

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Our Family Story

A Family Recipe That's Grown, Not Changed

Das Jam Haus started as a small, home-based business in 1994, offering just seven jam flavors. Three buildings and three decades later, we're still cooking the same way: the same small-batch process, in the same open kettles. We've just added a few dozen more flavors-and family members-along the way.

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