Small business takes a flavorful journey for the love of local jam

David Baron’s son refused to eat a peanut butter and jelly sandwich when his favorite artisan jam was substituted for a big brand, store-bought kind. That is how much his family loved Jackie’s Jams, a homegrown company started by a woman who specialized in preserving fruits and selling them at local farmers markets. The Baron family had befriended Jackie at their favorite farmers market and when she told them she was retiring, she offered to sell them her business.

David Baron’s son refused to eat a peanut butter and jelly sandwich when his favorite artisan jam was substituted for a big brand, store-bought kind. That is how much his family loved Jackie’s Jams, a homegrown company started by a woman who specialized in preserving fruits and selling them at local farmers markets. The Baron family had befriended Jackie at their favorite farmers market and when she told them she was retiring, she offered to sell them her business.

Baron, a lobbyist making his way out of the political game always loved to cook, and took Jackie up on that offer. Three years later, Jackie’s Jams is tucked into an industrial business park, and success has a scent of triple berry, cranberry orange, apricot and pineapple, to name a few.

Many other customers feel he same as Baron’s son, there are plenty discerning taste buds out there who crave quality products made in small batches with as few ingredients as possible. Baron recognized that niche and he and his staff have tapped into it, getting Jackie’s Jams into many specialty and upscale markets such as Sprouts and Whole Foods. They still sell at farmers markets, and their products are served at restaurants, hotels and eateries up and down Southern California.

Baron seemed destined for this culinary endeavor, benefitted by conscious, informed business decisions.

“In the city of San Diego, a business license costs $150 and could take weeks to get,” Baron said. “In El Cajon, it cost $50 and took thirty minutes at City Hall.”

El Cajon was a clear choice for Baron, for more than just the uncomplicated licensing process.

“I needed a better and bigger kitchen, and this location is close to places we buy stuff from,” he said.

Jackie’s Jams buys from Lakeside Bakery Supply, incidental supplies from Smart & Final, and they adorn their jams with fabric from nearby Yardage Town. Davis Gregg Enterprises, a neighbor in the same business space as Jackie’s Jams, even made Baron a large pot when he couldn’t find one to suit his cooking needs. La Mesa Electric repairs their cooking equipment.

Jackie’s Jams buy from farmers as often as possible, with almost 7,000 small family farms in San Diego County to choose from. They partner with local CSA’s (Community Supported Agriculture) to get its jams and jellies into the specialty baskets of consumers who want a trusted, fresh product.

Baron takes that charge seriously.

“We use whole fruit, our jams and jellies are low in sugar, and we make small batches of them with just three to four ingredients. We never use ingredients with more than three syllables,” he said.

Supplying the demand for better quality food products was easier by the simple choice of location. El Cajon location is convenient for Jackie’s Jams, its space accommodating all stages of production from start to finish each day—measuring, cooking, jarring and packaging, then delivering.

“We started with twenty flavors, now we’re up to thirty” said Baron.

Next up for Jackie’s Jams, he said, maybe the addition of some ice cream sauces.

To find Jackie’s Jams products, log onto www.jackiesjams.com/Locations.html. 

To learn more about Community Supported Agriculture, go to sdfarmbureau.org.