In 2009, Vicky Allard and Joe Hanglin set the foundation for Blake Hill Preserves, driven by their shared passion for traditional preserve making and commitment to crafting exceptional jams, chutneys, and marmalades from locally-sourced, premium ingredients. The journey commenced when Vicky, a third-generation English preserve artisan, transformed a plentiful harvest of wild blackberries from Blake Hill Farm into 70 jars of delectable jam over a single weekend. A fortuitous introduction by a friend led to Vicky’s inaugural jam order being featured in the local newspaper, marking the start of their venture.
Nestled on the idyllic slopes of Blake Hill, nestled at the end of a tranquil country lane near the historic Grafton Village in Vermont’s Green Mountains, Blake Hill Farm captivated Vicky and Joe upon their discovery in 2004. The awe-inspiring vistas of the Green Mountains, the enchanting presence of ancient stone walls, and the allure of wooded trails left an enduring impression on the couple. Following their acquisition of the farm, they embarked on a mission to rejuvenate its inherent charm. During their inaugural summer, they stumbled upon a bounty of wild blackberry and raspberry bushes, accompanied by blueberries, gooseberries, and blush-pink rhubarb—ingredients that now take center stage in their exquisite range of artisanal jams, chutneys, and marmalades. Additionally, Vicky and Joe cultivated a vibrant wildflower meadow adorned with lupines, purple Echinacea, and Sweet Williams, further enhancing the farm’s natural splendor.
