Each week we’ll be profiling one of the vendors at the Kennett Square Farmers Market. This week, we talked with Jack Hill of Jack’s Jams and Jellies and learned about his bestselling products and hidden talents.
By Dana Holloway.
What does your business do?
I make jams, jellies, pickles, and honey.
How did you start your business?
I learned how to graft the apple, pear, and other fruit trees on my property. I was getting a lot of fruit, and I asked myself “What should I do with it?” So, I started making jellies and jams, and my business has expanded from there.
What’s your favorite part about working at the KSQ Farmers Market?
All of the people. I like being part of the camaraderie of the market and getting to meet and joke with people.
Why do you think Farmers Markets are important?
For kids who come to the market, they learn about where their food comes from. For adults, it’s the sustainable nature of the local farms that’s important. Food in stores has to come from across the country or even farther.
What time did you get up this morning?
What’s the first thing you thought of this morning?
“Time for coffee.”
What did you eat for breakfast this morning?
Eggs and bacon.
What’s your bestselling item at your stand? What is your favorite item?
Probably the pickles or strawberry jams, although it varies. For me, it’s whatever I’m eating at the time. I’m partial to the sour cherry jam.
What’s your favorite item from another vendor’s stand at the KSQ Farmers’ Market?
John’s sweet corn and tomatoes.
Peaches or nectarines?
Bare feet or shoes?
What are some “must-have” items to bring to the market?
My wood carving, so I have something to work on during the market.
What is a hidden talent of yours?
What are you going to eat for dinner tonight?
Sausage, potatoes, and peppers.
What’s your favorite place in the whole world?
Thanks for talking with us, Jack! You’ll find Jack at the Farmers Market every Friday from 2-6. Stop by to pick up a few jars of his delicious preserves and admire his wood carvings!
Read more about Jack and his jams and jellies in this article from Landenberg Today: http://www.jacks-jams.com/landenbergtoday_article.htm