Next time, instead of 24 jars, they make 144 and take some to the local farmers' market. They build from there, eventually moving out of the home kitchen and renting a space. The fruit preserves category has increased about 8 percent each year since 1990, according to Tanner. I think more people are realizing they can go up in quality with specialty jams without spending a lot more. For June Taylor, the reasons why people buy home-style fruit preserves are more visceral.
People are really hungry for something made by someone.
No fear of that for Taylor. She still makes her conserves and marmalades in her home kitchen in Oakland, Calif., using little mechanization, which is one reason why her products are available only at the Berkeley and Oakland farmers' markets and in limited quantities by mail. I don't know how to embrace technology. I have to do it by hand. Specialty preserves have several things in common.