Growing up in England, Vicky spent childhood summers on farms and foraging with her family for the finest fruits to make jam for a pantryful of preserved treats for enjoyment year round - a family tradition handed down through generations of sustainable living from the land. Joe grew up 1,400 miles away in Gibraltar - a British colony on the tip of the Iberian peninsula, with a Spanish, North African and Italian cooking heritage, and a natural intuition of the unique characters and best uses for a wide range of spices. Add to this their ten years working and traveling throughout Asia, South America and the Middle East before settling in the US, Blake Hill embodies a unique blend of preserve making traditions with a deep love and appreciation of flavors around the world.

While adding the job of part-time preserve makers to busy full-time careers in New York City made for an incredibly busy few years, Blake Hill Preserves quickly flourished. Weekends were spent delivering jams to stores, running our booth at local farmers markets, visiting farms for produce, and making jam to replenish stock. Our home kitchen became an 18 hour a day commercial jam-making space. Each room of our farmhouse became a separate warehouse space for jams, marmalades, or chutneys. We could not have been happier!

We quickly realized Blake Hill Preserves needed an even larger kitchen. So, we built our new facility in beautiful Windsor, Vermont in 2016. We also opened our first Specialty Preserves Shop, where we provide tastings of more than 80 sweet, savory, and spicy preserves. In 2020, we launched our successful Cooking with Jam series - creating recipes that make simple dishes special with jam.