Sams Gourmet Jams Wild Blackberry Jam Plus and 50 similar items

Wild Blackberry Jam Sam's Wild Blackberry Jam is made from fresh organic wild blackberries picked at the peak of freshness from blackberry bushes that grow wild near our neighbor's orchard. Our whole fruit, low sugar Wild Blackberry Jam has more fruit in each tasty spoonful than our competitors because most other jams contain more sugar and juice than fruit. Our jam uses hand-picked organic wild blackberries, ensuring that you get more whole fruit in each bite. Our low sugar family recipe allows you to taste the true natural flavor of these delicious wild blackberries. Sam's Wild Blackberry Jam tastes great on your toast, English muffin, or biscuits for breakfast; a fan favorite for the traditional peanut butter sandwich; is a tasty addition to a vinaigrette or other sauces, and makes a wonderful complimentary topping or sauce for entrees. Some of our customers have raved that Sam's Sensational Strawberry is the perfect add-in for Greek yogurt, the perfect sweet partner for a sausage biscuit, and makes a delicious ice cream or dessert topping. The possible uses for Sam's Sensational Jam are endless and limited only by your imagination. Each plus pack of Sam's Wild Blackberry Jam contains 12 oz and 3 oz jar of Wild Blackberry Jam in an attractive commercial jar. Sam's Gourmet Jams manufactures gourmet organic, non-GMO, low sugar, small-batch, jams, jellies, preserves, syrups, butters, and curds, sourced from local fruit, and cooked without preservatives. This allows us to go from field to jar to preserve the natural flavor and freshness of the fruit. Our jams must be immediately refrigerated after opening because we do not use any preservatives, artificial colors, or stabilizers in our jams. Our jams must be immediately refrigerated after opening and should not be stored at room temperature because our jams do not contain any preservatives, artificial colors, or stabilizers. If left out at room temperature it will spoil. Please refrigerate after opening.