Ber harvests the persimmons at their peak of  ripeness and  immediately cleans, cooks and strains them.  This jam is as tasty as an apricot.  It is ready  to use in your favorite  recipes or to enjoy right out of  the  jar. Rave reviews.

The sweet flavor of the fruit and the sour taste of the peel combine for a tasty, flavorful experience.  Also absolutely delicious  as a grilling sauce for chicken, pork and fish.

The Loquat (Japanese  Plum) is an ancient fruit that has been grown in Japan  for over 1,000  years.  The tree is very wind  resistant and withstands our tropical storms.  The loquat has a succulent tangy flesh with a flavor similar to a mixture of peach, citrus and mango.  Loquat Jelly is delicious on   breads or melted and used as a basting sauce.

Grapefruit lovers, this marmalade packs an unexpected punch and tastes just like a fresh grapefruit.

 It’s a shame you don’t see much plum jelly. It  is a terrific complement  to  breakfast breads.  Our Green Plum Jelly is not green in color;  it’s purple with traditional plum flavor. Lip-smackin’ good!

A delicious syrup full of whole, fresh-picked blueberries with their juice.

BLACKBERRY TOPPING: Add this to your ice cream dessert, cheese cake or pancakes. Just like Blackberry Jam: full of berries with a thinner base.

Our  soon-to-be-famous Satsuma Orange Marmalade, made with our local mandarin orange and cooked with some zest, is one of BER’S best sellers.  The Satsuma is nature’s sweetest citrus fruit. 

BER’S Mayhaw Jelly has always been the top selling item. The marble- sized berries grow in the South on trees with viscous thorns.  The harvest  season is less than  a  month.  Ber has to crawl under the trees to pick up  the berries and usually harvests close to 1,000 pounds a year. It’s worth  it!  Mayhaw Jelly is said to be the “best jelly in the world!”

An “oldie-but-goodie!” Serve with cream cheese on bagels, pour over cream cheese for a cracker spread, mix with sour cream and cream cheese for a dip or use as a baste when grilling beef, pork or poultry.  Don't you just love an item that has so many uses?

My husband and I were not big blueberry fans because we had only eaten blueberries from the grocery store.  Then we tried fresh berries from our neighbor’s  bushes. They were “Wow!” worthy.  BER’S has captured that fresh sweet blueberry taste  in this jam.

The sweet, spicy juiciness of the blueberries makes a “sooo delish” fruit  jelly.  Ber harvests, juices, and jellies the fresh-from-the-orchard blueberries the same day.  Melt some to baste poultry. Yummy!

Made  from  100%  blackberry juice plus just enough sugar to make it set-up.  Ideal  for those  wanting this delightful berry taste,  but  don’t  care to have seeds between their teeth.

Made from the freshest, ripest berries you will ever taste. Ber braves the stickers, picking the berries early in the morning, and prepares this lower Alabama classic the same day.

Figs, a traditional Southern favorite.  Halves of fruit and just the right amount of “ooey, gooey” fill these jars.  Breakfast leftovers pair nicely with ice cream after dinner!

On just about any old farmstead in the South you’re likely to find pear and  fig trees. Our farm is no exception.  Pears and figs do well here, apples don’t. BER’S Pear Compote is a take-off  on apple pie filling; use it the same way.

Every July Ber drives to her sister’s place in Ohio to get a supply of fresh  sour cherries.   Use in pies, on cheese cake or on a sundae.  So pretty and so good.  Never skip dessert!

My mother-in-law lived on a cotton and sugar cane plantation 100 miles from our farm.  We’ve all heard “like grandma used to make” and that is exactly how Ber puts up whole figs.  The figs are picked when fully ripe, cooked and canned the same day using only figs and BER’S 100% Sugar Cane Syrup.

It just wouldn’t be a hot dog without some of this relish. Mix with mayonnaise to make tartar sauce.

My husband brought this south-of-the-border recipe from Texas. Ber hand cuts all the ingredients. One of BER’S best sellers. You’ll wish you had bought more!

Here in Lower Alabama we’re blessed with a long growing season and a bounty of fresh fruits and vegetables.  We take full advantage of this bounty.  We’ll pickle just about anything.

Traditional flavor but with a crispy crunch. Here in the South we gotta make it a little something special.

Delightful on grilled meat to bring out the smoky flavor.  For special salad,  add to cold, cooked bow-tie macaroni and top with Italian dressing.

Old-time, open kettle cane syrup just as they made in the 1800’s.  BER’S grows  the sugar cane, squeezes the juice out of the stalks and slowly cooks it down to syrup with nothing added. Delicious!  

Put this creation on pancakes, waffles, ice cream, etc.  The pecans make a crunchy topper and the syrup tastes just like a New Orleans praline. As the Cajuns say,  “Aayee!”

A secret family recipe that is one of the most taste-pleasing ever devised!  It never fails to bring exclamations of delight from family and friends.  Use on any meat you’re preparing on the grill:  beef, pork and poultry.