Vicky Allard and Joe Hanglin formed Blake Hill Preserves in 2009. One weekend, Vicky, a third-generation English preserve maker, turned a bumper crop of wild blackberries growing on Blake Hill Farm into 70 jars of glistening jam. A friend who was visiting snuck a jar of this jam to the local grocery store and returned an hour later with the newspaper and Vicky’s first jam order. Blake Hill Preserves gives Vicky and Joe the chance to cultivate their love of traditional preserve making and to constantly explore new recipes for creating the most delicious, artisanal jams, chutneys and marmalades from the highest-quality, locally-sourced ingredients.
Blake Hill Farm sits on the hillsides of Blake Hill at the end of a quiet country lane near historic Grafton Village in Vermont’s Green Mountains. Almost two centuries after the farm’s founding, on a beautiful snowy day in 2004, Vicky and Joe discovered Blake Hill Farm. They immediately fell in love with the views of the Green Mountains, the meandering old stone walls and the beautiful wooded trails. Vicky and Joe purchased the farm shortly after this first visit and committed themselves to bringing the property back to life. During their first summer there, Vicky and Joe discovered an abundance of wild blackberry and raspberry bushes to which they added blueberries, gooseberries and blush-pink rhubarb, all of which they use in their line of artisanal jams, chutneys and marmalades. Vicky and Joe also cultivated a flourishing wildflower meadow overgrown with lupines, purple Echinacea and Sweet Williams.