TRAPPIST PRESERVES (BY SAINT JOSEPH'S ABBEY)
In 1954, the monks of St. Joseph’s Abbey were inspired to begin producing a range of premier, all natural jams, jellies, preserves and conserves.
- The monks only enjoy the jams and jellies on Sundays and special feast days, but out in the world every day can be a feast day for you!
- All Natural:
NO Artificial Colorings
NO Artificial Flavoring
NO Artificial Preservatives
- Available Flavors:
Blackberry Seedless Jam
Boysenberry Seedless Jam
Burgundy Wine Jelly
Concord Grape JellyHot Pepper Jelly
Kadota Fig Preserve
Mango Pepper Jelly
Red Raspberry Jam
- Handcrafted in the USA
Trappist Preserves products are renowned for superior flavor, vibrant color, consistency of gel, texture and distribution of fruit in each jar. No artificial coloring, flavors or preservatives are used.
PRESERVES are made from the whole fruit
JAMS are made from puréed fruit
JELLIES are made from fruit juice
CONSERVES are made from whole fruit; raisins & nuts may be included
Saint Joseph’s Abbey, is a cloistered Roman Catholic monastery of monks of the Cistercian Order of the Strict Observance, commonly known as Trappists. This religious community was established in 1825 in Spencer, MA. The monks following the Rule of Saint Benedict have prayed and worked in common, and lived by the labor of their hands which is a key tenet of monastic life. The Rule of St. Benedict says, “then they are truly monks when they live by the labor of their hands”. Traditionally Trappist did this by farming and hospitality has also always been a special work of the monks, who for centuries have preserved food products with extraordinary care. Trappist Preserves allows the monks to support themselves by following a key tenet of monastic life through prayer and the work of their hands. Ora et Labora.