Barbara’s Kitchen jams, jellies, pie fillings and salsas was launched in September of 2016 by Sharon Young-Leary.
  Named after Sharon’s mom, Barbara Dawes, the products are hand made with fresh fruits and the finest of ingredients. Most jams and/or jellies on the market are 35% fruit as opposed to ours which has a minimum of 45%. The all natural low sugar jam has a minimum of 70% fruit by weight content with use of evaporated cane juice as sweetener and to enhance the fruit flavor of these jams and jellies.