Eric Farrell is a fixture in Ann Arbor and around Zingerman’s. A transplant from upstate New York, Eric has been a part of the local food scene for more than fifteen years. He used to work for Zingerman's, now he owns and operates a legitimate bar (with amazing food) here in town, as well as producing jams.
A decade ago, Eric spent a year traveling Europe, working with some of the small artisan producers he’d been buying from while working as the purchasing manager at Zingerman’s Deli. He spent time in Ireland working with the cheesemakers at Coolea, but it was his time with the French preserve company Tea Together that turned him onto making jam.
During the summer months when the fruit is fresh, Eric selects his berries from Gibbs Berry Farm in Onondaga, Michigan (a small town outside of Eaton Rapids in mid-Michigan).
Working on a four-burner stove, he cooks the small batches (about ten pounds at a time) for roughly two and a half hours over low heat, stirring and tasting constantly. The flavors are long and lingering and always taste more like the fruit they're made from than the minimal amount of sugar he uses in each batch.
This is (perhaps) Eric's last production so grab a jar while supplies last.