Bonnie's Jams Founder grew up in Southern California in a house surrounded by acres of citrus trees and an incredible assortment of other fruit trees and berry bushes: pomegranates, persimmons, saucer peaches, macadamia nuts, kumquats and loquats, avocados, tangerines, black mission and kadota figs and more. She helped her mother gather fruit when it was ripe and fragrant for the extraordinarily tasty jam that she would carefully cook to fill jars that would serve her for the year, or until the next batch of perfectly ripe fruit was ready to pick. She has been making jam the same way for more than twenty years. Prepared in small batches with real fruit, half the sugar, and never any added pectin in the brand's fruit jams.