World Spread of Gee’s Jams
For 26 years now, the production of Helen Gee’s jams has hardly changed.
They are cooked from fresh natural fruits and pure sugar in a big pot with no artificial colouring or preservatives and packaged in eco-friendly glass jars.
The only real difference in the operation is that the jams are now a significant artisan brand, sold throughout Ireland and exported to markets all over the world.
“We still use an open pot, a big wooden spoon, and plenty of elbow grease,” Helen told Editor Frank Corr at CATEX.
Helen Gee set up G’s Gourmet Jams in 1999, and since then the range has picked up many awards, including a number of Taste Awards. The fruit is locally grown, and the range includes blackberry and apple, strawberry, raspberry, blackcurrant, gooseberry, rhubarb and ginger, and plum. There’s also a range of chutneys and relishes that includes cranberry and port, lemon mint jelly, red currant jelly, hot red pepper relish, autumn chutney, lemon curd, and brandy butter.
It started as a “Mammy and Daddy business”, but now many of the Gee Clan are involved with the younger generation, adding expertise in production, marketing, and finance.
Eldest son Roy managed to blend traditional jam-making methods into an efficient manufacturing unit. Husband Cyril rises early to prepare the fruit for the day before the rest of the extended family arrives. Second son Clive is the driving force behind the sales, marketing, and distribution side of the business, while daughter Sandra, who has a Master of Science in Food Safety Management, looks after the quality of production.
What started off as one woman’s passion has turned into a successful family-run business, with each member of the Gee family playing their part.
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