Anarchy in a Jar makes over 8 varieties of shelf-stable jam, jelly, marmalade, and mustard at our certified facility in Brooklyn, New York. The jams are cooked by hand and all natural, made primarily with produce from local and small farms. We add just enough sugar to preserve the fruit and enhance its natural flavor, combining pure fruit with botanical herbs + spices. Our methods combine old world techniques with modern finesse, bringing innovation to the tradition of jam making.

Founder and CEO Laena McCarthy grew up making traditional jams with her family in New York’s Hudson Valley, and after a career in science and academia decided to make her passion for jamming into a business. Laena ended up back in New York City at an opportune time, when there is a revived demand for fresh, local, creative food. With help from her team of tasters, fellow food makers and jam fans, she stirs her eclectic experience into the elixirs of the jar.

You can find the jams at many grocery stores and cheese shops throughout New York, New Jersey and Connecticut, online, and in select cities nationwide at Anthropologie.

Anarchy in a Jar has been featured in The New York Times, The New York Times T Style Magazine, The Martha Stewart Show, Bust magazine, New York magazine, Tasting Table, Serious Eats, Time Out New York, andEdible Brooklyn & Manhattan.

Get your jam on.


Prep Cook, Lauren, washes organic strawberries from Reed Farm in the Hudson Valley.