For jam & preserve makers

Recipe costing, built for preserves

From a single canner to a wholesale case, Doughflow shows what each jar truly costs (fruit, sugar, the jar, your hours) and the price that keeps your margin.

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Why ingredient math underprices your preserves

On handmade preserves, the fruit and sugar you can see are almost always the smaller part. A long day at the stove and the jars themselves are where the real cost hides, and where most makers quietly lose their margin.

The true cost of every jar

Fruit, sugar, pectin, the jar and the lid, and your canning time, counted per jar. The number plain ingredient math leaves out.

Cost a whole batch, down to the jar

Price a full canner once and Doughflow divides it across the yield. Change the batch size and the per-jar cost moves with it.

Your hours are the hidden cost

Prepping fruit, cooking down, filling, and processing is where the day goes. Doughflow folds it in at a rate you choose, on every jar.

Market and wholesale ready

Price a case for a farm shop as a margin-aware quote, and see what each market day earned after the booth and the jars you brought.

How preserve makers price with Doughflow

Add your recipe
Every ingredient with its amount, priced from what you actually paid. Photograph a supply receipt and Doughflow reads it in for you.
Fold in your hours and your jars
Your canning time at a rate you choose, plus the jars, lids, and your share of the kitchen. Set it once and it applies to every batch.
Price with a margin you can see
Doughflow shows the true cost per jar and a suggested price with a live margin, so you never set a number that loses money.

$15–$25

The hourly rate most makers should fold into every jar. Preserving is long on time and short on ingredients, so your hours move the price more than the fruit does.

How to factor your labor into your prices

Common questions

How should I price my jam or preserves?

Cost the batch fully first: fruit, sugar, pectin, the jar and lid, and your canning time. Divide by the jars it yields to get the true cost per jar. That is the floor. Add the margin you need on top, then check it against what your market and shops will pay. Doughflow does the costing and suggests the price.

Does it count my canning time, not just the fruit?

Yes. Prepping fruit, cooking down, filling, processing, and labeling add up to most of the work, and your hours usually cost more than the sugar. Doughflow folds your time in at an hourly rate you choose, so the per-jar price reflects the day, not just the cart.

What about jars, lids, and the cost of the stove?

Those are overhead, and they are easy to forget. Set your packaging and your share of the kitchen once, and Doughflow spreads them across the jars in the batch automatically, so every jar carries its real cost.

Can I price a case for a farm shop or grocer?

Yes. Turn a wholesale case into a clean, priced quote that knows your real cost underneath, compare what retail, wholesale, and consignment each leave you, and send it as a PDF.