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How did Prospect Jam Co. get its start?
After getting my BFA in ceramics, I went straight into the food world. I worked in the hospitality industry for family-owned businesses, studied cookbooks, and experienced food through travel and dining. I had the opportunity to spend a few years as the Exec. Pastry Chef at a local patisserie making French pastry before starting Prospect Jam Co. retail sales in 2018. The knowledge of baking really helped with the transition to (mostly) a sole focus on preserves.
Prospect Jam Co. was started out of love for the process of making but it quickly became more about creating intentional experiences & connections within the home and around the table.
Did you ever think you would work with a local brewery? Why or why not?
Yes! I’ve been a fan of MadTree for some time (since 1.0 if we’re getting technical) and it’s one of our favorite places to relax on a day off. The craft beer scene has been a true pillar of creativity and I’ve loved witnessing the craft beer world blossom over time. Being connected with local breweries, like MadTree, was always a goal.
In your process making, is there anything you’re particularly proud of or something that makes you all unique in your craft?
All of our preserves are crafted with the experience in mind. I always say we build the flavors like we would craft a cocktail so each one has a forward flavor with subtle tasting notes in between and at the finish. One of our favorite ways to use our preserves is for them to be included in cocktails – so it’s a natural fit.
Outside of a focus on the flavor building, we make all of our preserves in the traditional French method, using copper pots and producing in small batches (15-25 jars at a time!). We take pride in our small batch process, extracting only the natural pectin within the fruit itself, without additional preservatives. During the thriving Ohio and Kentucky fruit season we love supporting local agriculture as much as possible. Of course, sourcing quality products from local makers provides a ton of inspiration and creativity towards our jam collections too.
Photo by Mitch LaGrow
What is your current favorite product you make? Favorite way to enjoy it?
I truly am a marmalade lover. From the process of making it to enjoying it in a variety of applications.
We have a few included in our collection but our Blood Orange Marmalade with Rye Whiskey & Vanilla Bean is a bestseller, intentionally boozy, and great in our signature Old Fashioned Cocktail. (Recipe Here) Plus, it’s surprisingly good on a cheese board, specifically with blue cheese.
Our Orange Marmalade with Candied Ginger & Aphrodite Bitters is one of the first added to our collection and a personal favorite… and I normally have a favorite rotating limited flavor based on the season (Hello, Rhubarb with Cocchi Americano Rosa (Italian red wine aperitif) and Red Pear with Gingerbread Spice & Molasses). Don’t make me pick a favorite child…
When you’re not working, what are some hobbies or things you enjoy doing?
Embracing the culinary industry. Spending time with my husband. Generally being surrounded by food and drink are all high on the list. We love hosting (when we can safely have people around our table) and we usually spend at least a couple of days planning and cooking for those get togethers. This year, we’ve been curating smaller dinners for ourselves, cooking when we can, playing with new cocktail recipes and listening to our humble vinyl collection. Pre-Covid – we’d try to squeeze in as much traveling to new cities (and revisiting old favorites) for the food and music scenes while connecting with the community within those industries.
How has connecting with people played a role in your life and business?
The connection piece was a large part of why I started Prospect Jam Co. I’ve been working in the hospitality industry for over 12 years so connecting with people has been woven into the fabric of my day-to-day. When building Prospect Jam Co., I knew collaboration was important, we even built it into our mission statement. Being able to connect with other businesses and rally around local agriculture and products drives creativity. We are so thankful for the small businesses that we have been able to connect and collaborate with — and for the support and trust they’ve given in return.
Though jam can be the last little detail on the plate I always like to mention that “I hope that our intentionally unique preserves create experiences that spark connections and conversations within your communities, beyond toast.”
–Emily Hutton, Owner of Prospect Jam Co.