About Us

Winning your taste buds over, one jam at a time!

I grew up in Montana with white water, Rocky Mountains, and endless blue skies. As a family we would forage the woods picking huckleberries, chokecherries, and elderberries. With purple stained hands, I would help mom make syrups and jams, and dad would make wine. Some of the best super-fruits are found next to cold mountain streams. kyle-elderberry-2.pngkyle-elderberry-picking.png

As a family we had the opportunity to travel to many places in Europe. We discovered the most incredible jams and preserves at off the beaten path B&Bs. While called “French Style,” this method of cooking preserves is used predominantly in Europe. Jams are made with real fruit, no added pectin, and slow cooked in copper pots.

All of my jams are made in small batches, with real fruit, and organic fair-trade cane sugar. Cane juice, rich in molasses, vitamins and minerals, is squeezed from fresh sugar cane, evaporated and crystallized. Organic cane sugar costs significantly more than processed sugar, but is better for the environment and has the full-bodied taste of sugarcane. Many of my jams have some green apple because apples naturally contain pectin for thickening, but they do not have a heavy powdered pectin texture like commercial jams.

I love to cook and at a young age, I entered my jams into the Missoula County Fair. I was the youngest to get Best of Show for my Blue Barb Jam. I was hooked from that moment on! In high school, my senior project was to create a business from the ground up. What better business than doing something that you love. This is how Rocky Mountain Jams got its start! You will find me most Saturday mornings (May – October) at the Clarkfork Farmer’s Market. This has given me an opportunity to meet so many people that have helped inspire many of my jam recipes.

My jams are more than just for toast. They make great intensely flavored glazes for meat, add some Elderberry Jam to your smoothie for an immunity boost, give some life to your cheese tray with Sugar Plum and Fig or Apricot Peach Habanero Jams, add Orange Saffron or Lemon Lavender as a glaze to a pound cake, or spice up your grilled cheese sandwich with our Flathead Inferno or Red Reaper, or if you prefer, toast. I would love to hear what your favorite recipe is.

Thank you for supporting small family businesses like mine,

Kyle Parker