Contact

Hi! I’m Lori Bean, the Chef and Founder of Georgia Jams.

Have a question for me? Please contact me directly at sales@georgiajams.com

About

I am a classically trained pastry chef, graduating from Florida Culinary Institute in 2008. I made my way back to Georgia soon after pastry school and started dabbling in preserving that summer. My dad gave me a copy of the Ball Blue Book (the handbook on canning and preserving), my great-grandmother’s old tools, and a little guidance to set me off in the right direction. I made my first batch of jelly, muscadine to be exact, and it was not a success. Those first batches were a real education. Learning from every error a beginner could make, I started producing batches worth eating. That “worth eating” product quickly developed into a line of award-winning low-sugar fruit spreads that will change your idea of what jam should be.

Interested to learn more about Georgia Jams?

• Keep up with us on Instagram or Facebook

• Habanero Peach Spread wins Garden & Gun Magazine’s Made in the South Awards

• Explore our fantastic local farmers, orchards, growers and purveyors

• Georgia Jams, in the news:

  • Atlanta Journal & Constitution’s “Made In Georgia” article

  • Meet Lori Bean - CanvasRebel Magazine

  • Georgia’s “Farm Monitor” interview with Georgia Jams

  • VoyageATL’s “Most Inspiring Stories” interview series

  • City of Griffin’s “Made in Griffin” video series

 Why our spreads are better:

I don’t actually make jams, jellies, or preserves. Our product is considered a “fruit spread” as the brix, or sugar content doesn’t meet the minimum requirement for Department of Agriculture definitions for jam, jelly, preserves, marmalade, or fruit butter.

I proudly use Pomona’s pectin in all of my spreads. Pomona’s isn’t like the grocery store pectin that requires a 50/50 ratio of sugar and fruit to set properly. (That’s a lot of sugar, y’all!) Pomona’s pectin allows me to use as little sugar as I like, and still provides a soft set to my spreads. Pectin is a vegan product found naturally in fruits; don't confuse it with gelatin which is used to make Jell-O.

I make all of my spreads with the best of the season’s harvest, about 15 flavors throughout the year. We proudly support Georgia farmers by sourcing our fruit locally. By starting with the highest quality, sun ripened fruit directly from our local farms, we are able to make low sugar fruit spreads that taste simply amazing. I don’t believe in straining, so if the fruit has edible seeds so does my spread. I keep the peels in my Muscadine Spread the way my great-grandmother did, and we process every peach by hand. We keep our ingredients simple so the fruit stays all the forefront. You'll recognize all of the ingredients on the label, that's a promise.

I use Zulka pure evaporated cane juice in my spreads. This sugar is light brown in color, not white, and is not strained through bone char like commercial granulated sugar. Zulka sugar is vegan and non-gmo.

Take a look at the ingredient list, and you’ll see our fruit spreads do not contain any of the following ingredients:

Additives * Preservatives * Artificial Colors * Artificial Flavorings

About availability:

We make every effort to keep all of our spreads available year-round, but some crops like figs are always in short supply. Jamming with the seasons means we purchase all of our fruits for our low-sugar spreads during harvest season in Georgia. We try our best to put up enough of any crop to last until the next season, but sometimes we fall short! When your favorite flavor is in season, be prepared to stock up if you can’t live without it!

 About my kitchen

My Georgia Jams are made in a certified kitchen, inspected by the Department of Agriculture for safety and sanitary standards. My kitchen, located in Williamson, GA, is not open to the public. I do not have a retail store at my kitchen location, but please check out our shop locally tab to find a store near you.