Anarchy in a Jar makes over fourteen varieties of shelf-stable jam, jelly, marmalade, chutney and pickled fruit at our facility in Brooklyn, New York. The jams are cooked by hand and all natural, mostly made with produce from local farmers. We add just enough sugar to preserve the fruit and enhance its flavor, and our methods combine old world techniques with modern finesse, bringing innovation to the tradition of jam making. Each batch is unique and made with love.
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, and Edible Brooklyn & Manhattan.
Get your jam on.