Today we’d like to introduce you to Heidi Skoog.
Heidi, we appreciate you taking the time to share your story with us today. Where does your story begin?
It started about 12 years ago when we went strawberry picking at a local U-Pick farm and ended up with far too many berries for 2 people to eat! So I decided to make some jam and give it to friends. They loved it and demanded more even though I didn’t have any more to give! So the next year I made enough for my all my jam requests and those same friends wanted me to come up with a second flavor for their holiday gifts. So that’s kind of how it all started — I was pushed into it by friends! My first flavor was Strawberry Balsamic Black Pepper, and my second flavor was Blueberry Bourbon Sage.
I was a florist at the time and wanted to have a little side business as another creative outlet. I decided right away that if I was going to make jam,I wanted to use as much local and organic fruit as I could find. I also wanted to make jam the old-fashioned way, the way that takes time and effort to make the most of each fruit.
When I quit my floral designing life, I thought I should keep on with my jam business to see where I could take it. I started selling at farmers markets and a few local stores. Over the years I have developed such nice friendships with my local fruit growers and I still get very excited when the first fruits of the season appear!
We all face challenges, but looking back would you describe it as a relatively smooth road?
Is any business road smooth? No, it hasn’t been smooth. Anytime you start a business there are about 2,000 puzzle pieces to put together! Navigating my way thru licenses and commercial kitchens was a challenge in the beginning when there were fewer resources available for new food businesses, but I always figured it out. My newest challenge is to find another facility for freezer/cooler storage for my fruit. Our Minnesota growing season is so fast and furious that I often just take whatever fruit I get my hands on and process it for the freezer. When the fruit stops coming in all at once, I am then able to actually MAKE some jam! This means I always have frozen fruit that I am working my way thru, but that also means that around the holidays you might get your hands on some Rhubarb Lavender jam or Sour Cherry Preserves.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am known for making old-fashioned jams with new-fashioned flavors. Some of my top sellers are Salted Strawberry Jam, Chai Spiced Pear Butter, MN Grape Jelly and Honeyberry Lime Jam. I think what sets me apart is how I blend flavors together to make something simple yet complex. I take my time with my jams and don’t take very many shortcuts and I think that show in the finished product.
I think I am also known for my packaging and displays. I’m an artistic and creative soul who simply adores good design. I try to show that on my jars, website and other marketing materials.
I think I am most proud of the connections I’ve made with my farmers — can’t make good jam without good fruit! I support my growers as much as I can and love to share their stories with my customers.
Is there anyone you’d like to thank or give credit to?
My husband has been my biggest support! From stepping in when I need help labelling jars, picking up ingredients, being my photographer and all things tech related – he is the very best of the best.
Contact Info:
- Website: https://www.seriousjam.com
- Instagram: https://www.instagram.com/seriousjam/
