Farmstead Collection Release from Mission Hill Family Estate
Bring Mission Hill’s culinary philosophy home with beautifully packaged, local, seasonal, sustainable preserves. Read More
Crafted by our culinary team at the winery, these small-batch essentials celebrate the best of the season, sourced from long-standing Okanagan farming partners. Made in our estate kitchen, each jar is rooted in family tradition and captures the vibrant flavours of locally grown ingredients. Farmstead offers a simple, elevated way to bring the taste of Mission Hill into your home.
ESTATE HONEY
Harvested from ten estate hives, this wildflower honey is a fragrant expression of the land, nurtured through our beekeeping program since 2013.
Perfect for sweeting whipped cream to dollop onto your favorite fruit tart.
HEIRLOOM CAULIFLOWER RELISH
This tangy relish is a cherished family recipe from Chef Patrick’s great-grandmother.
Great addition to a charcuterie board.
BARREL SMOKED ONION JAM
Smoked low and slow over sweet oak barrels from our cellar, this caramelized onion jam brings fire-kissed flavour to any table.
The perfect glaze for your BBQ burger or steak.
PINK LADY APPLE CHUTNEY
fted from rescued Pink Lady apples, this chutney blends ripe peppers and ginger into a vibrant preserve that supports local farmers and reduces waste.
Serve slightly warmed on top of your favorite brie.
APRICOT APPLE CIDER VINEGAR
Bright and fruit-forward, this vinegar is made to pair beautifully with our expressive white wines with notes of stone fruit and lively acidity.
Toss with olive oil, melon, burrata, and prosciutto for a delicious salad.
OAK AGED HASKAP BERRY VINEGAR
Oak-aged for depth and structure, this haskap vinegar delivers dark fruit richness and layered complexity.
Perfect flavouring for a beet salad with feta and some fresh mint.
TARRAGON PICKLED ASPARAGUS
A spring harvest pairing of peak-season asparagus and tarragon, pickled together to preserve freshness, reduce waste, and capture vibrant herbal character.
Great to garnish a Caesar or your charcuterie board.
BLUEBERRY RHUBARB VANILLA JAM
Ripe Okanagan blueberries and tart rhubarb bring contrast, finished with vanilla for a touch of warmth.
Chef’s favourite on waffles or pancakes.
STRAWBERRY WILD ROSE JAM
Strawberries and wild roses, harvested at peak bloom, are slow-cooked with rose-infused sugar to create a preserve that captures the subtle romance of wild rose.
Perfect with angel food cake and whipped cream.
