Nana’s Always Jammin: Growing One Jar at a Time

For Nana’s Always Jammin founder Brenda Prudham, making homemade jams and jellies is more than a business — it’s a tradition that began generations ago in her family kitchen.

Today, that tradition is evolving into a growing Arizona-based business with expanding sales, wholesale opportunities, and plans for commercial production, all while staying true to the small-batch recipes that first inspired the venture.

“My friend and I started a traveling Farmers Market and I decided to offer homemade jams using time honored recipes from my Great Grandma Campbell who taught me when I was 8 years old,” Brenda said.

What began in 2018 as part of a traveling farmers market operation serving rural Arizona communities soon developed into something much larger. While traveling to communities like Bagdad, Seligman, Congress, and Yarnell, Brenda realized customers were looking for homemade, locally crafted products year round.

Her jams quickly became a standout offering.

Now operating under Arizona’s cottage food law program, Nana’s Always Jammin features 44 flavors of homemade jams and jellies, all produced in small batches. Brenda’s long-term vision is to continue growing the business while maintaining the handmade quality that helped build a loyal customer base.

Preparing for the Next Stage of Growth

Brenda Prudham, Founder, Nana's Always Jammin

As customer demand increased, Brenda began exploring what it would take to transition toward commercial production. Many of her seasonal customers from the Lake Havasu City area wanted a way to continue purchasing products after returning home for the summer, prompting her to look into options for broader distribution and online sales.

That process led her to connect with White Mountain Economic Development and its available food entrepreneur classes, including the ServSafe® food manager certification.

Brenda says the class not only helped her better understand food safety requirements, but also gave her access to guidance that saved her from making an expensive mistake during the licensing process.

While researching commercial production requirements, she had been told she would need a Process Authority Letter (PAL) as part of her operation. After reviewing her production plans and conducting additional research, the WMED team helped confirm that the certification was not required for her current small-batch model.

That clarification ultimately saved Brenda more than $5,000 in unnecessary costs.

Building Momentum in Lake Havasu City

Brenda’s connection to WMED also opened doors in another important way.

The same location where she completed her ServSafe training — KAWS in Lake Havasu City — will become the home of her commercial jam production beginning in October 2026. Since joining the market, she says she has developed strong relationships with customers and seen significant growth in sales.

In fact, customer demand has increased by nearly 48% since launching at the market, and several restaurants are already interested in carrying her products once her commercial licensing is finalized.

She is currently in the final stages of product testing and preparing to begin producing her jams commercially through the shared commercial kitchen space at KAWS.

According to Russ Yelton, WMED Executive Director, Brenda’s story reflects the type of entrepreneurial growth WMED hopes to encourage across Arizona’s rural communities.

“Brenda’s journey is a great example of how entrepreneurs can build on personal passions and family traditions to create meaningful business opportunities,” Yelton said. “She has stayed committed to learning the process, doing the research, and taking thoughtful steps toward growth.”

Yelton also noted the importance of providing entrepreneurs with practical guidance as they navigate business expansion.

“For many small business owners, understanding licensing and regulatory requirements can feel overwhelming,” he said. “Having access to trusted support and accurate information can make a tremendous difference in helping businesses move forward confidently.”

Looking Toward the Future

While Brenda is excited about the next phase of commercial production, she says her goals extend well beyond simply increasing sales.

She hopes to continue expanding her lineup of jam flavors, launch a “Jam of the Month” subscription club, and eventually open a small storefront where customers can enjoy her products alongside coffee, hot tea, and mocktails.

Another major milestone is already arriving sooner than expected.

“I have always wanted to write a book about my jam to include many recipes that pair with each jam,” she said. “My book, Nana's Always Jammin - Beyond Toast, releases June 1st.”

The success of Nana’s Always Jammin represents years of persistence, relationship building, and honoring the recipes that first inspired her as a child. As the business continues to grow, Brenda remains focused on preserving the same homemade quality and personal touch that customers have come to know at farmers markets across Arizona.

Stay up to date on Nana’s Always Jammin at https://nanasalwaysjammin.com/.

If you’re interested in getting support from WMED for your business, learn more at https://www.wmedev.org/.