By Tamra Watson

For several years, Liz has been growing and selling heirloom produce at the Cache Valley Gardener’s market. Her “bunches” of tomatoes, peppers, grapes and berries were among the best offered. However, in with the turn of the economy and the neighborhood rebirth of family gardens, Liz found herself seeking to make her business more sustainable AND profitable — Butchers Bunches was born, a food business focused on fabulous jams.

“I needed a steady second income, so I decided to combine my passion for good food and gardening to create a totally unique product that supported all my ideals,” Liz wrote in an email to Agriadvocates.
She used her home-grown produce to create a local sugar jam (less than 1 percent), which allows the taste buds to experience a burst of fruit flavor instead of a sugary gel.

Most of Liz’s jam creations she said are inspired by a past memory or family travel experience. “One of my father’s favorite candies when I was a young kid was these fantastic chocolate covered blueberries that we got in Europe. That’s what I tried to duplicate when I made my Blueberry Kisses jam. My Sloshed Cran Raspberry Jam reminds me of a delicious turkey sandwich that I used to eat at a small restaurant in high school called The Good Earth.”

One of the most unique parts of Liz’s Jammin’ business is the innovative names you’ll find printed on her product. Liz has been known to create a special jam for events like Earth or Independence Day; one of her jams, Back in Black, was requested specifically by organizers of the Sundance Film Festival.

Although Liz is frequently complemented about her products’ names, she does not claim all the credit. She claims her little boy Kenneth has helped her name many, as well as her product fans. Her newest product, Lime Lizurd was named with the help of her Facebook Fans.

“I love originality and uniqueness,” Liz wrote. “Everyone has had cherry preserves, but have you had “Dirty Diana, a passionately pulsed cherry blast? NOPE!”

Still, before Liz is unique and innovative, she is dedicated to local Utah agriculture, a per say agriadvocate poster child. She is committed to using Utah produce, pectin, bottles, labels and more.

“There is not one thing that I use in my product that I cannot source in Utah … I don’t just ‘make’ my jam in this state, or live in this state to make jam,” she said. “That philosophy to me is bogus. Why would I support [a big box store] and purchase fruit from them to make jam, when Utah has hundreds of farmers (large and small) that grow some of the most beautiful product in the United States?”

Liz seeks to help all the local farmers she can. “I have seen farmers leaving markets with trucks full of apricots, apples, berries, you name it. It will rot. What a waste. Yet I buy that produce (and much more) and turn it into another product. I help the farmers stay self-sufficient and keep the dollar at home” Liz said.

Innovation. Locality. Sufficiency. If you’re interested in trying Liz Butcher’s fabulous product, look for her at various farmers’ markets across the state, or visit her website or her facebook fan page.