Georgia Jams
Lori Bean
"For me, preserving is about capturing that fresh-from-the-field taste of sun-warmed peaches, crisp fall apples, and bright winter citrus. I use far less sugar than traditional preserves, setting my spreads in a different category from conventional jams and jellies."
Chef Lori Bean’s low-sugar fruit spreads revisit the notion of what jams and jellies should be. She puts the fruits first in every jar, utilizing spices, spirits, and local honey to bring out the best of each season’s harvest. Every jar of Georgia Jams features custom illustrations that highlight the beauty of what is inside the jar.
Getting the best of the season’s harvest means sourcing all of the fruit for Georgia Jams fresh and in season. Chef Bean has established relationships with Georgia farmers all over the state to get the best fruit available, and that quality really shows up in the jar. Every peach is hand peeled, and every jar is poured, capped, and labeled one at a time.
Bean received a formal education in International Baking and Pastry from Florida Culinary Institute. Her training certainly honed her kitchen skills, but it was inspiration from her great-grandmother that put her on the path of preserving. A self-taught jammer, she has been preserving for more than a decade.
Chef Lori Bean’s low-sugar fruit spreads revisit the notion of what jams and jellies should be. She puts the fruits first in every jar, utilizing spices, spirits, and local honey to bring out the best of each season’s harvest. Every jar of Georgia Jams features custom illustrations that highlight the beauty of what is inside the jar.
Getting the best of the season’s harvest means sourcing all of the fruit for Georgia Jams fresh and in season. Chef Bean has established relationships with Georgia farmers all over the state to get the best fruit available, and that quality really shows up in the jar. Every peach is hand peeled, and every jar is poured, capped, and labeled one at a time.
Bean received a formal education in International Baking and Pastry from Florida Culinary Institute. Her training certainly honed her kitchen skills, but it was inspiration from her great-grandmother that put her on the path of preserving. A self-taught jammer, she has been preserving for more than a decade.
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