How to Sell Homemade Jam

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Homemade jam is the epitome of comfort food. The act of opening a Mason jar, sticking in a butter knife and pulling out some sweet, gooey jam to spread on toast or an English muffin can make a hectic or gray morning seem more peaceful and bright. For those who make their own canned jams and want to sell them, there are a number of avenues with which to peddle their homemade sweets.

Check to see if there are any local or state requirements that your product needs to meet. Some jurisdictions have regulations about selling homemade food. You may be required to get a food handler's license or ServSafe certification.

Purchase a good printer so that you can make nice-looking adhesive labels to stick on your jam jars. Include an ingredients list on the label so anyone with allergies can readily know if they are at risk.

Arrange for a booth or a table at a farmer's market or flea market. Contact the operator of the farmer's market that oversees the flea market to find out how much it costs to rent space at the market. Bring a folding buffet table, a nice tablecloth, a comfortable chair, your jams and enough small bills and coin money to make change. Determine how much it cost to make each pot of jam, including the cost of the jar and your time (labor), and price them slightly higher so you can make a profit.

Contact your local grocery store to see if you can secure grocery shelf space. Talk to the grocery manager or one of the store managers. Bring along samples of your products and pictures of your kitchen, showing where you do your canning. Discuss your sanitation process and pricing options with them.

Consider setting up a website from which you can sell your jams online. Arrange to have the website made by a webmaster or purchase website-making software to make a simple website. Set up a home page, a product page that has both information and a link to purchase the product, and a contact page with an address, email address and phone number. Be sure to include shipping and handling costs when setting up your pricing structure. Purchase crush-proof packaging and cushioning materials to ship your jams in.


About the Author

Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.

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