This is the heart of Quince and Apple,
Every jar or bottle we make, comes out of this kitchen. We peel, core and cut our own fruit, fill every single jar and bottle with a ladle and funnel, personally inspect every jar and taste every batch before we pack it up and send it to you.
We are committed to our process and will never outsource our production, even as we grow. We believe this commitment to keeping everything in house not only ensures the best quality, but also creates good jobs for our team.
We're proud of what we do and thought we'd share a little sneak peek into our kitchen with you.
Cutting and peeling fresh ginger for Pears with Honey and Ginger.
We use old-fashioned oak presses to extract the juice from local cherries to make our Tart Cherry Grenadine.
Peeling oranges for Orange Marmalade with Lemons.
A pot of Citrus syrup brimming with freshly prepared aromatics.
We've used the same pots for every production since the day we started. We just make more of them!
When you're working in small batches, you need to measure your ingredients very precisely.
Hand filling jars of Tart Cherry and White Tea preserves.
Filling bottles of Tart Cherry Grenadine by hand.
Ladles and funnels at the ready in the Quince and Apple kitchen.
Two filling teams working side by side.
Hand filling is a physically demanding job, but it's the only way to guarantee excellent quality in every single jar or bottle.
We work hard to make sure our products look as good as they taste. Sometimes this means labeling by hand, other times we use a labeling machine to help us along. This is also the final chance to inspect every jar and bottle for any small imperfections like scratches and dents.
Hand applying labels on a batch of Rhubarb Hops syrup.
Batch 897 of Pear with Honey and Ginger awaits labeling.
Readying jars of Raspberry Rose to be boxed up.
The end goal. As you can see, a lot of work goes into every jar!