V Smiley Preserves

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V Smiley Preserves

V Smiley Preserves are fruit and honey. Purchase jam at vsmileypreserves.com

05/06/2026

After living on Whisbey Island and Seattle, I love all the sleepy cloud cover days. More time for simmering greens in broth and patiently chatting with the VistaPrint 🤖(“Kevin”) who was so complimentary about my new banners for which starts anew this Saturday. It really feels like time. Yesterday I hauled the last plums out of cold storage which means we are barely going to make it to plum season with our supply, but that’s wonderful bc brought in Cornwall Plums for their customers dotted around New England. Anyhow, the farmers market sales are the financial engine behind local fruit purchasing like rhubarb from Omar and all the produce we bring into the jam manufactory week by week, now through November.

Pictured are some home baking projects made brighter with jam. Grain free, honey sweetened goodness. A coconut cheesecake with Aronia Blueberry Jam. A vanilla cake with honey sour cream and Raspberry Jam.

Excited to see you on Pine St!

04/27/2026

The category is marmalade. Set the table brightly, pull out your skillet, any butter you can find, protect your knuckles as you slice dinner/dessert/elevenses/midnight toast, walk the line of burning the bread, sn**ch it off the heat, dropping it onto the plate, wiping your hands on your pants bc somehow that helps cool them down. Somewhere in the cupboard—is it in the fridge or with the tomato sauce?—is all this fabulous marmalade you mailed to yourself in April even though it was starting to grow green outside, you knew the marmalade would start to reach its peak in August and you didn’t want to miss that ⛅️ Apricot Seville Orange Chamomile or the Bergamot Orange that was sold out for 24 months. Found them! with the tomatoes jars/cans!

Our annual marmalade sale ends todaaaaay. I’m sending out a final email with the secret sauce code for 20% off the whole category, from the wild bee balm part to the tweedy super traditional marm.

Excited to pack up your treasures on Weds 💕

04/22/2026

It’s the ANNUAL MARMALADE SALE - OMG! It’s finally here 😭 all the slicing and simmering and steeping and boiling is done and we have many delicious intense and not so intense citrusy, aromatic, chewy, melty flavors to share!

Some items of note:
🍊Bergamot Orange Marm and Seville Apricot Chamomile are back after a 2 year hiatus.
🍋 Marm sale starts Thursday and runs through Monday.
🍯 All inventory is loaded in and will not be restocked during the sale.
🐝Like all VSP sales, its 20% of retail AND half cases end up double discounted 🤯
🍐The discount is available to folks who are signed up for our newsletter, which you can still do!

Excited to get this started. Marm sale is always the most rolicking of our annual sales.

03/17/2026

Perhaps our most photographed vegetable…is currently sitting under a blanket of honey, macerating (passive cook method to draw out moisture from the fruit/veg) to cook into Rhubarb Vanilla Jam on Weds.

Thankful for another year of forced (grown in the dark), hot house rhubarb landing on the east coast and into the kitchen.

11/30/2025

Hi Hi 👋🏼 Free Shipping on orders $39+ I suggest one of 3 Seasons Boxes (like our collab w [under $40] ) along with a nibble or sip from the galaxy of small businesses that we work with like halvah from and soda from

📸

11/19/2025

It was a delicious day. Elderberry Plum Jam w extra honey & sour cream on banana poppy seed cardamom bread (made w almond, coconut flour & honey swtnd) plus a GIGANTIC salad for sharing that helped clean out the veg drawer

09/30/2025

A long and wonderful month. I visited an old friend from LA in their incredibly inspiring and restful home designed by George Nakashima, filled with a huge range of art from ceramics you never want to stop drinking coffee from to sculptures still in the process of getting mounted on the wall. Visited and myself 😊 tho missed Mark and Anthea by a couple hours, shopped and brought home GF goodies for the Minifactory team to sample plus had way too much delicious food (I have a line cook’s stomach, very used to not eating much so this 🥩 and eggs + salad meant that the top button on my pants needed to be undone to finish the drive home). In VT, I finally made melon jam ( I love this fruit so so much ) and put it on a sandwich .ory plus Amy helped with putting up anise hyssop flowers for future projects. And things got really 🍁 busy at Mini which means I’ve not been as good at sending jam shop emails. Last week we got Nectarine Fig Rum Conserve restocked. This week I’ll list our ombré Peach Raspberry Jam which is a re-work on this classic flavor I made for 1.5 seconds back in 2017. Peach honey jam is really tricky for commercial production but it always feels like we need to find a way to put more peach jam in our lives despite those honey challenges.

09/02/2025

A wee belated, but celebrated my 41 years this week. My mom hosted and….we clearly share a love of olives. I made the cake on Andrea’s bench at Minifactory and then hauled it up to Starksboro for a good porch hang 🎈I used Lavender Blackberry Jam and a honey labneh cream cheese frosting, 🫐 and Stanley plums from the new folks taking care of Windfall Orchard out on Route 30 in Cornwall (so looking forward to grape harvest from them later in the harvest season).

08/28/2025

Visited the plum & peach trees in the top pasture, walked through the back haylands and saw 🐛 and their favorite food, visited George’s farm stand on the way back from this long walk (note the sweet 🌽 looks excellent), sampled some wild grapes…welcomed Ananda back to Minifactory and was promptly able to get the Gazpacho made after it sat on my prep list for weeks (never getting to it…finally got to it!!) so there is soup again on the afternoon weekend menu. And more Peach Bulgarian 🌶️ Jam headed to the US Open tmrw. Thanks to we get to help spice up the 🎾!

08/06/2025

Errand day - restocking the wooden boxes for our 7 Months of Summer Subscription. Usually Amy does this pickup as it’s a haul to East Braintree, Vermont but I went over solo and did a big driving circle by way of Thad’s (needed 2 valve stems replaced to get out of town), transported totes of fruit to cold storage in Waitsfield (missed ya - one of the perks of storing raw ingredients over the mountain is seeing Erika at her production facility that shares the warehouse), took Moretown Mtn rd—a nine mile dirt experience that ended with 3 covered bridges where it meets RT 12, scooted down to Northfield and into Braintree where Robert Start cranks out these perfect custom wooden boxes for many familiar NE brands (and beyond).

I spent a lot of time in Braintree/Randolph as a small kid bc my oldest sister lived over there working at the local hospital where she convinced them they needed massage as part of the therapies they offered. For the mid 90s this was a big deal. Anyhow, I wanted to drive through that area as it’s been a long time since I saw Randolph. Then headed up to Bethel Mtn Pass (said a little prayer for the car shocks - this old mare 🚘 is almost 20 years old) bc lord that road is a template for experiencing frost heave destruction, but I realized for the first time that farm stand is on it 🤯 (with excellent signage of course…both coming and going) and I picked up some of Erika’s sausage. Stitch Down has their gorgeous dried sparkle flower mix for sale at the farmstand 😍.

The car doesn’t have AC or any radio so it was 3 hours of just sitting with the landscape and my thoughts, which is rare for me now bc I’m not doing hours of fruit prep anymore. Those spells of time are ✨.

Ate my deli container of red grapes and plate of cheddar tomato snacks and made it home where I’m boiling water for pasta and melting pesto from the freezer. Ciao!

Address

New Haven, VT
05472

Website

https://vsmileypreserves.com/

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