PRESS RELEASE JUNE 17, 2012
FOR IMMEDIATE RELEASE
CONTACT: Bonnie Shershow 617.669.9672

Bonnie’s Jams Expands to 26 States and New Flavors
(Virtual Press Office) -With small batch artisanal preserves and lots of plans for the future, Bonnie Shershow of Bonnie’s Jams is busy planning for new stores and new flavors “The demand for independent products is growing and we are trying to keep up” stated Shershow preparing for the 2012 Summer Fancy Food show in Washington Dc June 17 - 19. “Fresh Markets is our latest addition and independent small stores in various states have kept us stirring. New flavors are in the works that will include figs, plums and possibly mangoes and tempting flavor combinations”.

Bonnie believes when making jam the key to the best flavor is no pectin. “Jams’ made with pectin have a less intense fruit flavor because the quick gelling when using pectin keeps extra water in the product lessening the flavor of each fruit. Often the addition of pectin also means the addition of more sugar and my jams have half or even less than half the sugar that commercial pectin based jams use.”

Bonnie’s jams began in 1999 in a small area of Formaggio Kitchen in Cambridge, MA. The company now works in a commercial kitchen in Lynn, Massachusetts producing as many small batches as necessary to fill orders that now number in the thousands. Bonnie’s Jams currently produces 9 products: Six non-pectin jams, one pepper jelly and an Italian combination of honey and nuts.

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