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Anathoth Farm

Our difficult to pronounce name Anathoth (arn-a-tot) Farm has a simple story. Anathoth means ‘answered prayer’ or ‘new beginnings’.

We love what we do at Anathoth Farm and while a lot has changed since we started in 1987 we still have a simple goal: we want to make great tasting jams and chutneys that people love. We’re proud to continue the Anathoth tradition of simple, honest jam made from real whole fruit.

Now made on a corner of the original Barker family farm, the picture on the foil lid is indeed the view of the mountain range behind us – the heart of the South Island countryside. We are 8km from the nearest small town!
It all started about 30 years ago on the Anathoth Farm where jams were made in simple plastic pots and sold at the local market. The locals loved the big, bold, real fruit flavours and kept coming back for more. We still make our jams with a traditional rolling boil, just like home-made, with the same Kiwi pride.
Just like homemade – with all the frustrations!

Just like home preservers, we use roughly half fruit and half sugar to make our soft set jam. But also like home preservers, we feel the frustration of seasonal fruit variation when our jam doesn’t set up like we thought! The result can be jam that is considered too runny or at times too firm in the set.

For a better set

We’ve started adding fruit pectin (and sometimes lemon juice) into some of our jams to improve the quality. We declare it on the back of each pot. Pectin is naturally present in all fruits at varying levels.

For jam making, high pectin fruits tend to make ‘firm set’ jam and low pectin fruits can make ‘runny’ jam and can have problems ‘setting up’. We have identified that the following flavours need a little help from the addition of fruit pectin and sometimes lemon juice; Raspberry Jam, Strawberry jam, Three Berry jam, Boysenberry jam and Apricot jam.

Traditional jam makers can extract their own pectin by boiling apples or lemons. In our commercial jam making environment we opt for using a powdered fruit pectin. This is similar to ‘jam setting’ sugar that home preservers can purchase from the supermarket.
In the same way that we have chosen to add fruit pectin to achieve the best set in some of our jams, similarly we are starting to add citrus fibre in Breakfast Marmalade and Marmalade with Ginger. The citrus fibre is also a by-product of the orange fruit juice process. Once the juice is squeezed there is some fruit pulp left behind. The pulp is then dried and processed using mechanical means (i.e. drying and milling) to produce the citrus fibre.

This process uses no chemicals – it is a physical process only. Citrus fibre contains 65-70 % total fibre. The fibre also includes the pectin naturally present in the fruit.

Anathoth Farm Strawberry Jam 455g

$10.45

Brand: Anathoth Farm

Anathoth Farm Raspberry Jam 455g

$10.45

Brand: Anathoth Farm

Anathoth Farm Breakfast Marmalade 455g

$10.45

Brand: Anathoth Farm Add to cart

Anathoth Farm Three Berry Jam 455g

$10.45

Brand: Anathoth Farm

Anathoth Farm Apricot Jam 455g

$10.45

Brand: Anathoth Farm This product has multiple variants. The options may be chosen on the product page

Anathoth Farm Boysenberry Jam 455g

$10.45

Brand: Anathoth Farm

Anathoth Farm Blackberry Jam 455g

$10.45

Brand: Anathoth Farm

Anathoth Farm Red Berry 25% Less Sugar 320g

$10.45

Brand: Anathoth Farm

Anathoth Farm Blueberry 25% Less Sugar 320g

$10.45

Brand: Anathoth Farm This product has multiple variants. The options may be chosen on the product page
Capture the good in life. It all started over 30 years ago when our pickles were made in simple pots on the farm. We still batch-make our pickles and chutneys today with the same traditional country pride. No added colours, flavours or preservatives.