Butcher’s Bunches makes jam with spunk and creativity
Liz Butcher, owner of Butchers Bunches, stands in front of the specialty foods where her jam is located at the Harmons at Station Park in Farmington.
ANGIE ERICKSON/Standard-Examiner

Butcher's Bunches makes jam with spunk and creativity

Standing behind a large metal table, wearing a T-shirt that reads “Get Your Jam On,” jeans and her hair pulled back in a ponytail, Liz Butcher is ready to make a batch of pumpkin butter.

She laughs a little as she says it won’t be “normal,” but she hopes that it will turn out delicious. She created the pumpkin butter recipe, and it’s the first time she’s making it.

Trying new things and thinking “outside the jar” comes natural for Butcher, who six years ago started Butcher’s Bunches Handcrafted Preserves and has been jammin’ ever since.

Butcher’s Bunches is a homegrown, family-owned business that makes sweet and savory jams with no added sugar.

“We started out about 15 years ago as a family who had a big, huge garden,” Butcher said. “We took our produce to the market every year and sold it. When the recession hit, the produce stopped selling, so we decided to make jam out of what we grew.”

Making jam began as just a hobby for a lady who loves to cook and sell her goods at the local farmers market, but the hobby eventually turned into something incredible. Today the business produces 50,000-75,000 jars annually that are sold throughout the nation and in multiple countries.

“I’ve just been really lucky,” she said.

Butcher's Bunches jam is anything but ordinary.
ANGIE ERICKSON/Standard-Examiner

Yet the true inspiration for the Logan-based business came from Butcher’s son, Kenneth, who was born with autism and developmental delays. Kenneth, who turns 22 in November, has to be on a very strict diet with no sugars, dyes or artificial preservatives, so it made complete sense for this jam enthusiast to leave out the “fake ingredients” and add some spunk and creativity to everything she makes.

“I’d make raspberry jam by putting a bunch of raspberries in a pot, vanilla bean and a little bit of cinnamon,” she said. “It’s a little different than the raspberry jams that are out there but what you get is the taste of fresh raspberries, not 80 percent sugar, 20 percent fruit.”

Since then, Butcher has created something people can’t get enough of and are using on more than just toast.

Butcher sells flavors such as “Back in Black,” which was a hit at the Sundance Film Festival in 2010 and is described as a decadent combination of red and black raspberries, blueberries soaked in Amaretto and simmered in Amano Madagascar & Dos Rios chocolate; “Mint Lemonade,” which is flavored with tangy lemon with mint and a hint of ginger; and “Bacon Onions,” which is made exclusively for the local Pig and a Jelly Jar restaurant, just to name a few.

“She does an amazing job with her team helping us with retail jam production,” said Amy Britt with Pig and a Jelly Jar. “Her work is quality, and her team does a good job following my recipes. This is super important for a consistent product.”

Butcher's Bunches makes the jam for local Pig and a Jelly Jar.
ANGIE ERICKSON/Standard-Examiner

Butcher’s husband, Corey works a full-time job and helps his jammin’ wife out when needed. 

“This one’s good on crackers with cream cheese,” he said, pointing to one of the more savory jams. “Or try this one on chicken or meat.” 

Who would’ve thought jams could go on pretty much anything? The ones that taste like a fruit smoothie can even be eaten right out of the jar.

Butcher knows every farmer and grower she buys fruit from. She also says that it’s super important to know your ingredients. She supports other local small businesses including Amano Artisan Chocolate of Orem, Brilliant whiskey blends from Park City Utah’s High West Distillery, Fine Amaretto, Madagascar vanilla beans and carefully selected spices. 

“We use fresh fruit, we put it in a jar with no artificial additives or preservatives and we call it jam,” she said. “Sometimes our recipes are a bit different than other brands, but I have a reason for this. I am thinking outside the jar. I am preserving the roots of the small (and large) farmer. I am preserving the roots of my heritage, my current family, and my culture. I am carrying on tradition. I have not found the magic secret to success, but I am doing something that brings me great joy and hopefully many others too.”


Butcher’s Bunches jams is available locally at the following locations in the fine cheese/chocolate section:

  • Smith’s Marketplace 
  • Harmons
  • Home Goods 
  • Cox Honeyland 
  • Green the World 
  • And online at Amazon.com and Overstock.com

Pumpkin Butter Recipe

Liz added some fun flavors to her pumpkin butter recipe including rosemary and pistachio.
ANGIE ERICKSON/Standard-Examiner

1 can Pumpkin

1 medium size pumpkin

1 pound muscovado (unrefined sugar made from the juice of sugar cane by evaporating it and draining off the molasses.)

1 Tbsp. of cinnamon, nutmeg and cloves

2 tsp. Redmond Sea salt

1 tsp. Grains of Paradise (check your local Harmons)

Pulp of one vanilla bean

1 c. ground pistachios (fine, like powder)

1-2 sprigs of rosemary

1 orange juice

2 q. water

1 gal. apple cider

Pectin (as needed)

Steep rosemary in boiling water until water Is a light greenish color. Cut the top off pumpkin and remove all the seeds. Boil or pressure cook for 5-6 minutes so that you can remove the flesh from the skin.

Add all ingredients except rosemary water to pan and stir together over medium heat. Remove sprigs of rosemary from water and add it (some Rosemary leaves are OK — just no sticks). 

Cook to a boil, then reduce heat and simmer down until mixture is similar to applesauce. If it does not reach this texture, you may add a small amount of pectin. However, it will cook in the jars. You do not want it too thick.

Pour into canning jars and boil for 20 minutes, 8 oz. jars; 25 minutes, 16 oz. jars.

*Note: If you use fresh pumpkin and no sugar, do not boil and store. Refrigerate or freeze immediately. It is not safe to can pumpkin without sugar.