Here at The Old Mill, we take canning seriously. It’s a craft well known in the mountains, for it was the way we preserved one season to the next. In our kitchens, John Wethington keeps the craft alive by creating small batches of berry jams and preserves for us. He cans about 40 jars at a time.
Made with strawberries, blueberries, and blackberries grown by local farmers, these jams are made the old-fashioned way. Which is how John learned to make them. He learned how to skim off the impurities that turn to foam when the jam is cooking, and how long to boil down the jam so it sets. “It’s time-consuming, but I enjoy it,” says John.
For the Old Mill Heritage Line of jams, jellies, and preserves sold at the Old Mill, the fruit comes from local growers. Blackberries, elderberries, and muscadine are just a few of the ingredients that go into John’s jams. It’s a way for us to share a taste of the mountains with you, and it’s a way for The Old Mill to support local farming. Farmers in nearby Madisonville, Maryville, and Greenville, TN, are contracted by the Old Mill to grow fruits and berries.
John works his craft out of the Farmhouse Kitchen and the Candy Kitchen depending on which jelly or jam he is making, and for which line. Come see him! During summertime, when peak berry season has arrived, John makes plenty of Triple Berry Jam, The Old Mill’s best-seller. He makes about four batches a day, or about 750 jars a week to keep up with the summer demand. He also makes gallons of the Triple Berry Jam for the Old Mill Restaurant to serve to every table at breakfast, seven days a week. Strawberry is typically the first berry we get in each season, and for a limited time, it is being sampled at breakfast too.