Some of the product line at Quincey Jones Jelly Preserve Co.
Photo by
Sophie Baldwin
When Tim Harley made his first batch of jam in his mum’s kitchen in 2016, he had no idea his fledgling Echuca-Moama preserve business would grow to amass a $750,000 turnover a decade later.
In the past two years, Tim’s products have amassed 46 medals, including 12 golds at Sydney and Melbourne Royal Shows.
Photo by
Sophie Baldwin
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The old saying ‘from little things, big things grow’ couldn’t be any truer for Quincey Jones Jelly Preserve Co.
“When you think about it, a turnover of three-quarters of a million dollars is a lot of $10 jars over the period of a year.”
Tim has taken locally grown excess or weather-damaged seasonal produce, and turned it into a myriad of products, including jams, marmalades, fruit pastes, pickles, sauces and condiments.
“The great thing about preserving is we can take something in season and in surplus, and turn it into something that can be stored and eaten later.
“We take 100 per cent Australian produce from local growers, which in turn enables us to support regional farmers and reduce food waste through preserving of excess or weather-impacted fruit.”
Tim has taken his business from his mum’s kitchen to the garage, and now into a 300-square-metre factory purchased in 2025.
Strawberry jam in the making.
Photo by
Sophie Baldwin
In the past two years, his products have amassed 46 medals, including 12 golds at Sydney and Melbourne Royal Shows, and most recently, he has been asked to return as a judge, although not of his own products.
Tim attributes his success to the quality of the produce he uses and the care that goes into each and every jar.
“Our goal is to become Australia's most loved premium pantry brand — built on craft, community, sustainability and 100 per cent Australian ingredients.
Tim Harley has built a successful business preserving excess and weather-impacted fruit.
“A lot of shoppers want quality products without all the fake ingredients, and they are looking for premium pantry items – we have been able to tap into the modern-day, at-home eating trend,” Tim said.
Tim has established an online shop that prioritises quick and efficient service, and it seems his customers enjoy supporting an Australian business based on traditional values and good old-fashioned customer service.
He is also starting to sell quality products from other artisans and food producers via his online shop.
“It is great to be able to start to support other growers ‒ it’s funny to look back and think how far our own business has come, and now to start to include others is just mind-blowing.”
Tim said he was now looking into export opportunities and overseas collaborations, but there were a few hoops to jump through yet.
Moving the business out of the garage and into a factory has been the game-changer.
In 2025, they invested in new purpose-built kitchen facilities and digital labelling technology and are now looking to the next phase, which includes scaling up production and automation by investing in production infrastructure alongside solar, battery and upgraded cool room and freezer facilities.
“We aim to expand national wholesale distribution by growing shelf presence across independent grocers, premium food retailers and tourism outlets.”
As part of the process, Tim has opened up an opportunity for everyday people to become shareholders in the company via a crowd-sourced equity raise on the Birchal investing platform.
“We are proud to employ local people, strive for product excellence and keep manufacturing regionally ‒ all the while providing a market for Australian-grown produce.
“We want to continue to build something our community can be proud of. We would love others to own a stake in our success and the success of the region.”
