All of our jams and jellies are seasonal. They are NOT mass produced and are NOT made in a factory. We often run out of certain flavors and our customers know it may be the following harvest season before we can craft more. We are a small farm that grows most of our own fruit and peppers for our recipes. We also source from other reputable farmers for certain fruits to keep up with demand. Ultimately, when I say we, Elusive Jams is really just a company of one with my wife’s support. I’m the guy who plants, waters, prunes, weeds, and harvests our fruits or picks our peppers. I source, inspect and buy other quality ingredients and order all our jars and lids. The inspiration for my recipes comes from my worldly travels in the media industry and my love of gourmet fruit spreads. 

I do not use a copacker or private label service. I rent a commercial kitchen over an hour away. At least once a month, I load all my supplies up and make the commute to Jake’s Produce and Cannery in White, Georgia. I usually have either my parents, wife, daughters or three very select friends help me on kitchen cook days. Together, we wash, cut, blend, smoke, infuse, measure, stir, cook, jar then lid each flavor. All by hand and in small, controlled batches. I’m the one who designs our label graphics and submits to our local print shop. Once labels arrive back, I hand label each jar. I handle all the sales, orders and marketing and I pack, ship or deliver every order.

By keeping Elusive’s operations small, I can ensure integrity in every jar.  Elusive Jams can only be found in the finest boutiques, wineries and restaurants across the southeast and I intend to keep it that way. This ensures our product line is rare, unique and premium quality.

Jason Wynn