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 preserves maker to already 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 more produce, and making jam to replenish stock. Our home kitchen became an 18 hour a day commercial jam making space, and each room of our farmhouse a separate warehouse space for jams, marmalades or chutneys. However we could not be 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 over 40 varieties of sweet, savory and spicy jams, and host occasional cooking classes. In 2020 we launched our hugely successful Cooking with Jam series creating recipes that help make simple dishes special with a jar of Blake Hill jam.