Handcrafted, small-batch jams made with family recipes and bold flavors.
Crafted in Copper Pots — Because the Process Matters
Every batch is cooked the old-school way — in copper pots, where heat moves evenly so the fruit cooks fast without losing its flavor or integrity. Small batches, about 6 to 7 jars at a time, keep things fresh and let me put care into every single jar. It’s all about quality over quantity — because that’s how good food should be made.
Before there was L.A. FARM GIRL, there was a family rooted in land, tradition, and resourcefulness. What they passed down wasn’t just recipes—it was resilience, craft, and the belief that no matter how far you go, you never forget where you came from.
Small Batch Beauty, Spoonful After Spoonful
Rich colors, bold flavors — every jar holds the kind of preserves you want on everything. From warm biscuits to cocktail mixers, these jams work harder than most.
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Wildberry Bourbon
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Canefire Pineapple
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Strawberry Sangria
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Peppervine Nectar
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Tangerine Molasses
Texas Roots. West Coast Spirit.
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Where It Began.
Before L.A. FARM GIRL, there was family—resilient, resourceful, and deeply rooted. From Texas dirt roads to L.A. streets, this is the foundation that shaped my journey. Meet the ancestors who passed down more than recipes—they passed down legacy.
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How It Evolved.
What started with family recipes turned into something much bigger. After losing my son, Alex, creativity became my way back to myself — hands in the kitchen, heart wide open. Every batch, every jar was a small step toward healing. L.A. FARM GIRL is about survival, soul, and honoring both where I come from and where I’m headed.
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Where We’re Going.
L.A. FARM GIRL was never just about jam. It’s about holding onto what matters, honoring where I come from, and putting my own spin on every single thing I make. Family history, bold flavors, and a little West Coast attitude — that’s where we’re headed.