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Dunwoody resident cooks up gourmet jams
by Nicole Dow
January 16, 2013 09:56 AM | 2933 views | 0 0 comments | 23 23 recommendations | email to a friend | print
Staff / Samantha M. Shal<br>
Emily Myers, CEO of Emily G's Jam of Love, creates recipes in her home kitchen with the help of cookbooks from her grandmother, who is one of the biggest reasons she cooks.
Staff / Samantha M. Shal
Emily Myers, CEO of Emily G's Jam of Love, creates recipes in her home kitchen with the help of cookbooks from her grandmother, who is one of the biggest reasons she cooks.
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Dunwoody resident Emily Myers said she does not plan on being the next Smucker’s, but the sweet and savory jams her company Emily G’s produces has already landed her recognition on the national scale, in publications, on television and at food shows, since launching in 2008.

Though her jams can be found at about 170 locations throughout the country and even internationally, Myers said her focus is not on mass production but on creating a superior product with high-quality ingredients.

“My name’s on the jar, so whatever’s in that jar has to be the best it can be and there’s no compromise on that,” she explained. “If one day, we are the gold standard to which gourmet food is held up to, then I’d feel like I’ve won.”

When Myers first started making jam, her goals were not so lofty. She recalled the idea for Emily G’s sprung up when she and a neighbor went strawberry picking and decided to use the fruit for homemade jam.

“We had so many strawberries, we ended up making a lot of jam and we gave it away and people really enjoyed it and people asked to buy it,” she said. “So we thought, you know, that’d be fun. Maybe we would make jam and sell it. At the time, we really didn’t think much of it.”

However, Myers decided to turn the hobby into something more as the buzz for her jams grew and especially after her husband got laid off from his banking job in the summer of 2008.

Since launching that year, Emily G’s has gone from producing four types of jams to almost 20 jam flavors, sauces and relish.

Jalapeño Raspberry has become the company’s flagship flavor, Myers said. Last year, the company added new flavors: Fig Pomegranate, Blackberry Vanilla and Peach Marmalade.

“They’ve just taken off like wildfire,” she added.

Emily G’s also introduced a line of sauces and relish last year and revamped its packing.

“Jam is our big thing, but we’re kind of slowly moving beyond that as well,” Myers said.

She and Ron Eyester, chef at Atlanta restaurant Rosebud, have partnered up and plan to debut a curry ketchup in March.

“I’m really, really excited about that,” she said. “This is my first product I’m doing as a collaboration between myself and a local chef.”

Myers said the feedback for the curry ketchup has been great so far.

“Several people I know who can’t stand ketchup can’t get enough of it,” she added.

In addition to launching the new ketchup this year, more travelling will be added to Myers’ calendar as her business strategy is focused on growing her presence as much as possible.

On the web:
www.emilygs.com
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