Jam Jar Shop

Strawberry Jam

2011-06-22T11:35:00.000-07:00

As many of you know - because you came to say 'hello' - we have just come back from the BBC Good Food Show, which was great fun, exhausting, and very, very busy. When Trev and I finally got home I thought our chicken run looked kind of different and it turned out that they had escaped from the back garden that day and made off down the lane! Both of our near neighbours had been out all afternoon trying to round them up, but unfortunately, as you fellow chicken owners will know, the more you chase them the more they run. There is only three of them but it took some time to get them back behind the fence. I had to take peace offerings of a basket of eggs to each neighbour - they actually thought it very funny - and The Chix had to perch on the naughty step.

Just all part of the Jam Jar Shop fun.

Lots of you loved the extended range of red spot lids, now available in most jar lid sizes and showcased at the NEC. They look great on the sauce bottles especially, and the smallest 45ml jars. We also had the new Kilner maslin pan at a great show offer and sold out on the first day! We have more coming in at the end of this week and at the beginning of July so don't worry if you missed out before.

There's lots of fruit coming along now - we ordered the first of the season's blackcurrants today so my favourite jam will soon be underway! We have already made large batches of strawberry jam and the raspberries will be next. There is a great recipe for a classic strawberry jam on our website so why not make some while the fruit is at its best and not too expensive. I love this time of year as there is an absolute abundance of produce and you can be making something different every day.

We are busy now moving warehouses over the next two weeks so the work load will be heavier but all the lads are coming in at the weekends to make sure we get it done without disrupting the orders. So, business as usual!

Update from Jam on the Hill

2011-03-14T13:07:00.000-07:00

I can't believe I'm still sitting here at my desk basked in sunshine..I think it may be time to ditch my thermals after all!! May and Samm are as busy as ever in the kitchen and the incredible aromas rising from downstairs are making my tastebuds do cartwheels. they've just made Chilli Sauce and it's HOT,HOT,HOT, which is exactly as it should be,although I recommend a jug of margerita's to put out the fire. Mmmmmm, Yummy.

May made scones this morning and it would have been rude of me not to accept the one she brought me covered in our Summer Pudding mixed berry jam. I can't understand why my waistline is expanding!! Rosie and I had a lovely week-end at The Smithy with 2 full days of classes,"Some Like It Hot",another great reason for me to sample shots of our limoncello,purely medicinal you understand, to put out the fire in my mouth.

Samm and I are off to join the team from Jam Jar Shop next week at the Country Living Fair, come and visit us, we'd love to see you and hear all your preserve making adventures. Or why not join one of fun weekends of classes, you do know that jam making is to the soul what the little black dress is to our wardrobes - an essential. Well bye for now,hopefully see you next week with rosie and the team,if not you'll hear all our adventures in my blog the week after... Penelope x

Spring at 'Jam on the Hill'

2011-03-04T12:36:00.000-08:00

Today is a beautiful sunny day at The Smithy, the birds are singing, ( as are May and Samm in the kitchen) and the green outside is awash with Snowdrops and Crocuses. The Daffodils are just awakening from a long slumber and the “Spreading Chestnut Tree”, which was mentioned in Longfellow's poem, has tiny buds on its’ branches. We often have locals popping in for a quick cuppa, a chat and a sample of the latest taste bud awakener that we’ve made in the kitchen ,Chilli Jam is the hot favourite at the moment!!

The Seville Oranges are now dormant for another year, so we’ve stock piled all the wonderful Seville Orange Marmalade, some with the added flavours of Ginger and Whisky, (which no doubt was sampled first on a cold morning.. hic!!). On Saturday we have our first Wedding Favours Day which is very exciting, May and Samm are busy in the kitchen baking Lemon Drizzle Cake topped with our Marmalade for Afternoon Tea…Mmmmm delicious… maybe I can sneak down later and nibble at a corner and blame the local field mice!!..although once started, I doubt there would even be a crumb left for any visiting mouse!!

When I think of Spring my mind wanders to all the lovely fruits, and the jam making adventures to come, we’ll keep you posted!! Our classes are filling up quickly so if you were thinking of coming along to one maybe you had better get it booked!

BTW we have an Open Day on April 2nd with all sorts of lovely things for Easter - come and see us if you are close enough.

Bye for now…..Penelope

Professional Days

2011-02-27T12:06:00.000-08:00

Here at Jam Jar Shop we receive many questions about the rules and regulations of running your own preserve making business.

We don't feel qualified to answer these questions - although we have our own experiences through our business 'Jam on the Hill' (pictured)- so we refer any such enquirers back to their local authorities. It is sometimes clear that this proves to be less than satisfactory.

In an effort to make positive progress we are arranging a series of 'Professional Days' to be held here in Rutland at our jam making base, when our guests will be our local Environmental Health Officer, Kate Neal, and our Trading Standards Officer, Richard Matthews. They will be guiding you through the legislative mightmare with informative talks and plenty of time to answer your questions.

Under the auspices of The Guild of Jam and Preserve Makers we hope to pioneer a Nationwide programme of such training days to bring much needed help and advice to those that are seeking it.

The cost for the day will be £75.00 inc VAT, a tasty lunch of locally sourced food will be provided along with refreshments throughout the day. The day will start at 10 a.m. with coffee and biscuits and the first talk will begin around 10.30 a.m.
We will aim to finish around 3 p.m. to allow time for you to travel home.

The first day is planned for April 20th, if you are interested in booking a place please either email penelope@jamonthehill.co.uk or telephone 01572 723723 to reserve a place. There will be a maximum of 8 places on each day and more dates will be booked if there is enough interest.

On April 19th we will be holding a Basic Food Hygiene Certificate training day.

You will be able to attend the informative lecture and take a multiple choice assessment paper at the end of the session. Successful candidates will be awarded a Basic Food Hygiene Certificate, which meets the minimum legal requirements, and will remain valid for up to 3 years.

What does the course cover?
The course covers everything you need to know about good food hygiene practice, including:
· Causes of food poisoning
· Contamination
· Micro-organisms
· High risk foods
· Cooking, chilling and re-heating
· Preventing food poisoning
· Personal hygiene
· Cleaning and disinfection
· Pest control
· Premises & equipment
· HACCP and Safer Food Better Business

This course is ideal for anyone who handles food for the public and who needs evidence of food hygiene training. This includes chefs, waiting staff, staff in care homes, schools, nurseries, prisons, contract caterers, voluntary organisations etc. - and anyone starting their own jam and preserve making business!

The actual course lasts for three hours but refreshments will be available throughout the day and a delicious lunch of local produce will be provided.

There will be a maximum of 8 places but other dates will be booked if there is enough interest.

The all inclusive cost for the day is £80.00 - if you are interested in booking please either email penelope@jamonthehill.co.uk or telephone 01572 723723 to reserve a place.

Marmalade Awards

2011-02-09T23:58:00.000-08:00

WooooHoooo! We're off to the Marmalade Awards this weekend - come and see us if you're there, we'd love to say 'hello' and give you a discount code you can use on the website - see you there!

Looking forward

2011-02-05T05:33:00.000-08:00

Well, May and Samm have nearly finished a marathon marmalade make, just a last few speciality flavours to complete. The Seville orange season was quite short this year and for the first time, we have frozen a few whole just in case we get an order for something we have run out of. We haven't frozen the whole fruit before, but know people do, so we shall see what happens. We are off to the Marmalade Festival next week, we have sent our entries off and we shall be having a stand there, so come along and see us if you can. We would love to meet you and we'll have a few show offers as well.

I devised a recipe for Seville Orange and Cracked Black Pepper Jelly this year which was both stunning to look at and has the most amazing flavour. It is equally good with duck or an oily fish like mackerel. Try making up your own recipes sometimes - what's the worst that can happen?

We're busy stocking up on things like Rosie's Extra Special Brown Sauce and our own recipe Barbeque Sauce , then we'll be making Lemon Cordial and all things lemony. Use this time of the year to make those kinds of things which aren't quite so seasonal to leave time later when there is a glut to deal with. We are impatiently waiting for the rhubarb to start - there is some lovely delicate forced fruit about but that isn't really suitable for preserving - it's too expensive. Wait for the maincrop then make some gorgeous chutneys, sauces and jams.

Lots to do, lots to do. If you haven't seen our new Artisan range take a look here. Great prices, as ever, larger quantities for the home producer, plus sturdy storage boxes to make transportation easier. We have the pressure bottles back in as well, again, a great price - we always try to be value for money.

We have some great ideas in the pipeline, the best way to hear about them is to subscribe to our newsletter - no obligation - no tricks - no charge -but you will hear there first about any new offers or discount codes.

Happy preserving!

New Year Resolutions

2011-01-19T06:12:00.000-08:00

I can't believe it's 2011 already! where did 2010 go? well another busy year ahead and with lots of bumper harvest's I hope.

If like many of us, you've already had your maslin pan out and made your seville orange marmalade, filling your kitchen with those amazing citrus vapours and stocking up your cupboards for the year ahead, then you'll probably already be looking forward to summers soft fruit season so don't forget to take advantage of the more sleepy (in terms of preserving terms) spring months and take the opportunity to re-stock your preserving equipment, not forgetting your jars, bottles and lids so that you will be ready for what the summer months will bring.
If last year was anything to go by, we'll all be pretty busy with damsons and apples again, which would be nice. My plum tree does something different every year but last year, the plums it produced were enormous so here's hoping it'll surpass itself this year.

Anyway, back to January and February................well, here at Jam Jar Shop, we're looking forward to taking part in The World's Original Marmalade Awards again this year on 12th and 13th of February. March is Country Living Fair and lots more to come so we'll keep you posted.

Happy Marmalade making and if any of you are stuck on what to do, Rosie has a marmalade making video on the Jam Jar Shop website.

Spicy cranberry chutney

2010-12-15T04:11:00.000-08:00

So....... if you like your cranberry sauce at Christmas, what about straying slightly from the traditional and giving a spicy cranberry chutney a go this year? it's ready to eat in 1 hrs 20 mins and is delicious!

What you will need:
8oz cranberries, 2 tomatoes - blanched peeled and chopped, 2oz sultanas, 1/2 small chopped onion, 1 teaspoon salt, 8oz dark brown soft sugar, 4fl oz cider vinegar, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground black pepper, 6 fl oz water.

What you will need to do:
In a maslin pan or large saucepan, combine cranberries, water, sultanas, tomatoes, onion and salt. bring to the boil. Simmer covered for 15 mins (or until the cranberries pop).
Next, stir in the other ingredients. cover and simmer for 35-40 mins, (or until it has a chutney consistency) give the occasional stir. once ready, ladel into jars and let cool before use.

if you try this recipe out, give us a post on facebook with your taste results!
http://www.facebook.com/home.php#!/pages/Jam-Jar-Shop/130417870323888

Jammy results!

2010-12-02T02:07:00.000-08:00

Well, the WI real Jam Festival was a lovely event to be involved with and it was very pleasing on the eye seeing the competition display room a wash with red and white spotty lids!
There were several familiar names on some of the entry's, particularly those of Guild members.
Speaking to one particular member after the results were in, who couldn't be present on the day unfortunately but was very happy with a result of 19.5 out of 20 in the class 2, soft fruit category, coming second to Best in Show, Rosemary Green. Well done Bridget.
There was also an entry from Kelvin Mackenzie, former Sun editor who went on to win class 6, 'jam in the public eye' competition.
It was great to see so many enthusiastic visitors including a young man who is a very keen jam and preserve maker, so much so that he's set up a Jam Club, 'an excuse to sit around drinking tea and eating what we've made' he says, sounds good to me!
A short video of the festival can be seen at http://www.itv.com/meridian-west/whats-in-a-jam

Watch out for the next blog on 'what do you do with yours'!

Shame on you Boots

2010-11-13T13:44:00.001-08:00

Needless to say, I don't like the new Boots ad suggesting that a jam making kit and course is a boring present compared to some of their products so I have written to their press office, copied below.

"I want to register with you my opinion of the new series of ads, in particular the one featuring the jam making kit and course.

Whilst I have a sense of humour and 'get' the point of this series , nevertheless you clearly have no idea that jam making is the new 'cool' thing, especially amongst the younger age groups. There has been a huge explosion of interest in the last 18 months, a natural progression from the popularity in cooking generally and the enormous demand for allotments.

I feel that we have the last laugh, however, as you have probably alienated more people by this cheap jibe at what you portray to be a middle aged, boring demographic. As the foremost retailer of jam jars and jam making equipment in the UK, we are well placed to know and understand the market and if the position were reversed and we were advertising our products against yours in a similar way, I am certain that you would have plenty to say about it.

Rosemary Jameson
Director, Jam Jar Shop "

If you have an opinion then write to them too at bootspressoffice@lexispr.com

Pumpkin Chutney recipe

2010-11-03T04:43:00.000-07:00

Well, halloween's over and there are still lots of pumpkins around so what to do with them I hear you say! How about giving pumpkin chutney a try?
What you will need:
2lbs (900g) of pumpkin, peeled and chopped
1 lb (450g) tomatoes, peeled and chopped
2 cloves garlic, chopped
1 pint (570ml) white vinegar
1 1/2 teaspoons allspice berries
1 1/2 teaspoons white peppercorns
1 lb (450g) onion, peeled and sliced
1 1/2 lbs (675g) brown sugar
1 1/2 tablespoons salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons of black peppercorns

So once you have everything you need and have done your chopping, put the pumpkin in a pan and cover with the vinegar then add the onion, tomatoes and garlic.
Crush the peppercorns and spices together and add to the pan, give it all a good stir and leave it for an hour.
Once the hour is up, add the sugar salt and ginger and slowly bring to the boil.
Simmer for about 45 minutes, giving the occassional stir and keep an eye on the consistency as you don't want a jam like consistency.
Once simmering has finished, allow to cool then add to your sterilised jars ( we recommend a glass preserving jar) http://www.jamjarshop.com/shop/department.asp?catid=9 then store for Christmas and enjoy with cheese and cold meet.

There are variations on the pumpkin chutney recipe including, sweet, pumpkin and apple or spicey, all worth a try.

Jam Demo at St Katherine's School, Pill

2010-10-21T07:39:00.000-07:00

It's always great to find children and young people enjoying fruit and vegetable's both growing and eating and especially interesting to be asked to contribute to a Food Festival Week at St Katherine's School in Pill at the begining of October.

St Katherine's is a Food For Life flagship School and achieved the prestigous Gold Award, presented to them last December by Hugh Fearnley-Whittingstall.

As part of their Food For Life initiative, they hold a Food Festival every year and this year we were asked to come along and demo jam making for the children. As expected, it was hectic but fun and all the children engaged and had lots of questions. They loved tasting the jam and they had plenty of goodies to take away with them.

We're working towards becoming more involved with schools, running demo's and classes and also talking to pupils and teachers about SwapCrop and how they can get involved. We've also been asked to return to St Katherine's next year once their new Hospitality and Catering building is ready for use.

BLUE spot lids are here!

2010-10-17T10:37:00.001-07:00

I am almost fainting with excitement! We have just received our new delivery of blue spot lids - you've had the red - and we still have those - now we have blue as well! They are so new we don't even have a picture yet. People have found them on the website and ordered them though. They match the blue spot labels if you want to see the colour.

What are you making at the moment? We are very, very lucky to have been given a huge amount of quince by a lovely lady in our next village. Our preserve business, 'Jam on the Hill', has survived the re-branding and this boost of these rare fruits is very welcome indeed. Classes are underway at The Old Smithy and I am just working on the programme for next year, which will be published on the website this week. There are still a few places left leading up to Christmas as well.

We will be launching our gift vouchers this week - ideal for Christmas presents - watch the website.Talking of Christmas, there are some fantastic packaging ideas on-line as well - we have hampers, trugs, crates, fill, ribbons - you just need to provide the contents. Take a look.

SwapCrop and the Guild at the Organic Food Festival

2010-10-14T04:45:00.000-07:00

Well, if anyone has been to the Organic Food Festival in the past or was there this year, you'll know that it's always a successful event, with so much going on over the two days and we were very happy to be part of it this year. The response to both SwapCrop and The Guild of Jam and Preserve Makers was so positive with lots of interest in memberships so we've been pretty busy since!

It was really interesting to meet people from all ages and walks of life who were truly making the most of the seasons fruits making everything from jam and chutneys to flavoured vodkas and cordials. We even spoke to a lady that uses a bread maker to make her jam but, we were particularly inspired by a group of young men that were keen preservers and told us that they regularly hold 'jam offs' (as apposed to bake offs) of an evening!

This is brilliant, really good to see that all ages are making jam and in their case, making an event of it too.

During the weekend, we also met several journalists and school teachers, all very interested in the concept of a Jam Guild and the benefits of a scheme such as SwapCrop so look out for up and coming write ups!

I hadn't disappeared - back with some great offers

2010-08-11T15:04:00.000-07:00

Phew! Where have I been? Working. that's where. There has been no time to be bloging or filming for YouTube, hardly time to see the grandbabies, although we did go camping with them last weekend. I have been asked to write for a magazine, we have had lots of national press coverage, taken a lease on The Old Smithy to start our courses and jam making and dealt with more orders in the last month than in four months this time last year.

We have lots of new products on the website that I haven't had time to tell you about - especially the bumper packs of labels - great value - same great quality!

We also have new packs of the popular Firenze bottles - the average purchase ofd these bottles is in 6's so we have had a box produced for this quantity, packed them, AND reduced the price - can't be bad - check them out here . Will be great for Sloe Gin.

May and Katie will be starting on the Plum Jam later this week, so we'll get the recipe up on the website over the weekend, hopefully. Normal service is resumed!

Elderflowers

2010-05-13T10:39:00.000-07:00

Fab newsletter here http://jjsurl.com/?22 all about the elegant, exciting, extrovert, economic, ebullient elderflower. Recipes, ideas, offers, check it out.

Jam Jar Tongs for Preserving

2010-05-04T03:46:00.000-07:00

Just a quickie - we have finally got the jam jar tongs in for lifting jars from a sterilisation water bath - I know many of you have been trying to find them so they are just on the website now . We also have several other sizes for preserving jar replacement seals, there are plenty of pictures, plus line drawings with the specific sizes shown clearly - you just need to click onto the thumbnails.

We still have great deals on boxed jars - the 8oz hex have joined in now! Stock up before the season gets underway and you won't have to think twice about making an extra batch or two.

FreeTree and The Guild of Jam and Preserve Makers

2010-04-15T12:22:00.000-07:00

At Jam Jar Shop we are excited to bring you a brilliant new scheme - FreeTree! Take a look at the page on the website and get applying. We love to think that lots of new fruit trees and bushes will be planted for the future and there will be lots of lovely fruit for jams and chutneys, of course. Whether you are an allotment association, a playschool or school, a care home or just an individual you can apply to receive a fruit tree of your choice - absolutely FREE. Write us a letter, send us an email, a picture of where the tree will be going - tell us why you need it. We will award a tree every week but the trees will be dispatched at the appropriate time for planting, not actually every week. Let's hear from you.

The other project we would like to bring to your attention is The Guild of Jam and Preserve Makers. Newly launched, you can email for a membership pack and join in with the jam making community. From individual home producers through artisans to the industry, membership is open to all. Membership also incorporates SwapCrop a community based scheme to match folks that have spare fruit or vegetable crops with those willing - or even desperate - to make them into jams and preserves, to be shared with the cropper of course! Make new friends, learn new skills, make the most of nature's harvest. Visit http://www.jamguild.com/ for all information. We will be adding lots of items over the next few weeks so visit often.

Italian Bottles

2010-04-11T13:57:00.001-07:00

We have lots of lovely new Italian bottles in stock - already for the Elderflower season which will be here before we know it! The bottles are reasonably priced, stylish and in a variety of sizes with some beautiful shapes. There are two sizes of oil bottle in both green glass and clear and they come with a choice of cap - gold or black with an intergral plastic pourer. The sweetest little bottle with a swing top stopper is just 40ml and ideal to use as a wedding favour. Take a look - we'll be having some lovely new elderflower labels as well shortly.

Our Country Living Award

2010-03-29T05:18:00.000-07:00

Here's the proof! We had such a good time at the show - all of the people from the event organisers and from Country Living Magazine made it as good as it can be. It's always hard work, you always end up exhausted but if the hassle is minimised it makes all the difference. Things like being able to have a freshly cooked breakfast with wholesome ingredients before you start really made a difference. Hats off to all of the cheerful staff at The Good Eating Company in the venue. Even the taxi drivers were cheerful!

We are so pleased to have won this award on our first visit and it really gives our staff a boost who worked especially hard to keep everything going back at base while some of us were away. We've shared the champagne with them this morning so if something is missing from your order today you'll know why.

It was lovely to meet lots of our customers face to face and we have plenty of feedback for next year, and for the things you are looking for, so we'll get to work on that.

We have a couple of great schemes coming up which we'll do separate entries on once we've caught up with the post and the messages.

Great News!!!!

2010-03-25T15:26:00.001-07:00

We have been awarded the Best New Product for our stand at The Country Living Fair at the Design Centre, Islington and we are sooooooooo pleased! Totally unexpected - the show is on until Sunday and is a great day out - why not come along and see us? Now, where are those champagne glasses?

Thank you Country Living

YouTube Slideshow - Making Lemon Curd

2010-03-21T16:52:00.000-07:00

Just completed the next YouTube presentation on making fresh Lemon Curd - just right for Easter - give it a go!

Easter newsletter and offers

2010-03-15T06:10:00.000-07:00

Great new email newsletter out today - get here http://www.jjsurl.com/?15 You can subscribe to receive the newsletter from the website - no need to buy. There are some fantastic offers for Easter and some great ideas for weddings - so if you are a bride-to-be or know someone who is, take a look.

Guess what I saw today?

2010-03-05T12:27:00.000-08:00

We've been to some meetings today (groan) but on the way back stopped at a farm shop we know of (hurrah) and they had some very young, very pale pink rhubarb - the first I've seen so
far. It will start to come in now more and more and I'm hoping to be able to use some for a new Jam Jar Shop video epic - making Rhubarb and Ginger Chutney. Hopefully May and I will be able to take the photos this week and I can get it onto YouTube so you can make some too. It's really exciting because it is the first home-grown crop of the year - next will be gooseberries married with the fantastic hedgerow Elderflowers and then, well it will all kick off early Summer.

Here we go!

Lemon Curd for Mothers Day March 14th

2010-02-25T12:21:00.000-08:00

I promised you the recipe for lucious Lemon Curd in time to make some for Mothers Day, which is March 14th this year in the UK. I hope you have been looking out for a lovely bowl to put it in to make your gift even more special. This recipe makes about 1.5 8oz jars - roughly!

Wash and rinse your jars and put to warm in a medium oven while you make the Lemon Curd.

You can make this over a saucepan of simmering water but it is much quicker to make it in a microwave, if you have one.

You will need:-

3oz caster sugar
1 large, juicy lemon, grate rind, squeeze juice
2 large free range eggs
2oz butter, cut into small cubes

Place grated rind and the sugar into a 1 pint-ish bowl. Squeeze the juice from the lemon into another bowl and whisk in the eggs. Line a sieve with a piece of muslin, if you have it, and strain the eggy lemon mix through onto the sugar. Discard the muslin, if used. Add the butter to the bowl and then microwave on half power, if possible in short bursts, until mixture thickens.

I usually do 1 minute on half power, stir, repeat a couple of times and then go onto 30 sec bursts on half power, stirring in between. How long it takes to thicken will depend on your microwave, but it is usually no more than 5 minutes total. You don't want to end up with lemon flavoured scrambled egg so BE PATIENT! The mixture should just coat the back of a spoon when ready - it will thicken as it cools.

If you are making this to give straightaway then pour into the bowl or jar. If you need to store it then pour into your prepared jars and seal immediately.

The Lemon Curd must be stored in the fridge at all times because of the egg and dairy content and you should aim to use it within 6 weeks of making - not usually a problem!

It is delicious on toast, scones, with meringues or used to sandwich together a sponge cake - maybe some whipped cream? Or pack a couple of home made scones in a basket with a jar of lemon curd and a few fresh flowers - perfect. ( Be sure the recipient knows that it must be kept in the fridge )

Ambrosia!

Country Living Fair

2010-02-21T08:44:00.000-08:00

We are very excited to have secured a small stand at this spring's Country Living Fair at the Design Centre, Islington 24th-28th March. It is tiny, tiny, tiny as it was a late booking - the last stand available in the WiRE area (Women in Rural Enterprise) I don't know what we will be able to shoehorn into the space but come along and see us anyway as we will have some exciting announcements to make - can't tell you now! I hope to have some brochures from Country Living with some ticket discounts on, so if that interests you, then email the office ( see below ) and we will send you the details as soon as we have them. We will have some show offers as well for you on the day. See you there!

sales@jamjarshop.com

Wholegrain Mustard with Beer - on YouTube now!

2010-02-20T14:23:00.000-08:00

I have been working ALL DAY creating the Making Wholegrain Mustard slideshow which is now on YouTube. Making mustard is so easy, no cooking involved, as in heating things up, and the variations are endless. It's a whole subject in itself. There are step by step instructions, the recipe and loads of pictures. It is the very same recipe I used when I won Gold at The Great Tastes Awards in 2008 ( didn't have time to enter last year!), so it is tried, tested and approved.

Have a go and let us know how you get on. Don't forget you can get mustard seeds, cider vinegar and sea salt from the website if you find them hard to find.

Mother's Day

2010-02-17T12:59:00.000-08:00

Had a great time at the Marmalade Festival in Cumbria at the weekend - my they work hard! Over 800 entries to taste and evaluate, 1800 visitors to organise and make cups of tea for - thank you to everyone involved. I met up with Dan Lepard, who writes for The Guardian, and champions good honest food, so we like him - see his website www.danlepard.com . Some great items plus a useful forum. David Whitehouse was there helping the talented amateurs with problems over setting points, information on making pectin stock, whilst simultaneously helping to ensure the event ran smoothly - and listening to me! And they say men can't multi-task.

My preserving thoughts are turning towards Mother's Day which this year is 13th March. Yes, I know it almost a full month away but I am thinking home-made here which takes a little planning. How about a lovely dish of home-made lemon curd - there is nothing like the taste of this and in my opinion the only thing to eat it on is a teaspoon! The lemon curd is made very quickly and I will be bringing you the recipe for it a bit later. However, it might be fun to search the charity shops to find a pretty glass or bone china bowl to put the lemon curd in, rather than a jar. You can cover the top with film or cellophane if travelling and you still have a gift after the contents vare eaten. That's what takes the time. Finding the bowl. So get to it and check back soon for the recipe, which couldn't be easier.

Pancake Day February 16th

2010-02-09T15:45:00.000-08:00

Now that you have made some marmalade use some to make this yummy, quick and eaaaasy Marmalade Sauce to go with your pancakes on Pancake Day, February 16th. It's delicious.

Red Onion Marmalade

2010-02-07T07:52:00.000-08:00

No, I know it's not that kind of marmalade, but a friend asked me for a recipe so I thought I could share it with you too. It's great with good sausages, steak, barbeques or with a tasty cheese.

You will need:-

3lbs / 1.5 kgs red onions, finely sliced
12 garlic cloves, thinly sliced
12 tablespoons olive oil
4 teaspoons black mustard seeds
4 teaspoons whole coriander seeds
150ml red wine vinegar
8oz / 250g dark muscavado sugar
salt and freshly ground black pepper

Tip the onions into a large pan and add garlic, olive oil, mustard seeds and coriander seeds. Stir well to combine and cook gently over a low heat for about 20 minutes, stirring occasionally.

Stir in the vinegar and sugar and continue cooking slowly for a further 15-20 minutes until the onions are translucent and reduced. Stir in 4 tablespoon water and continue to cook for 10 minutes until thick and sticky. Season to taste and pot up into warm, sterilised jars.

The instructions say store for up to 2 months ( but we have kept it for a lot longer, sealed, and it has been fine )

Sugar n' Spice - and all things vinegar!

2010-02-02T05:01:00.000-08:00

Just up on the website today - bulk quantity wine and cider vinegars! I have never seen these sizes in the shops and they are a great saving on the bottle prices. Saves taking all the empties to the recycling as well. We have red, white and cider from that tried and trusted company Aspalls. We have also managed to track down Certo pectin, which I know many of you have difficulty in finding in the shops, as they only tend to stock it in the main jam making season. We have price-matched Tesco and Waitrose so you can't say fairer than that.

There is also the wonderfully crumbly Maldon sea salt - I have tried others but always come back to Maldon, especially when making mustards and chutneys. I tend to use good old table salt for salting things like red cabbage and the ingredients for Piccalilli to save a bit, but for added flavour I like the Maldon.

We have other hard-to-find spices as well for you - things like Allspice, which isn't the same thing as Mixed Spice and shouldn't be substituted. The Allspice Berries are wonderfully pungent when bruised slightly, and then added to a spice bag for warm flavoured chutneys. We have yellow and black mustard seeds all ready for a spot of wholegrain mustard making. I'll be posting the method on YouTube soon - would make a fantastic Easter present for hard-to-buy for Dads and Uncles. Not being sexist - but you know what I mean!

We shall be adding to our range of ingredients as time goes on - once we find it for us, we will share it with you.

Spices and more

2010-01-30T07:23:00.000-08:00

Just a few new ingredients for you - hard-to-find items that we tracked down to use ourselves and thought you might need as well. There will be more coming next week so check back soon.

The Kilners are here!

2010-01-28T13:33:00.000-08:00

Kilner jars are up on the site in record time! Screw tops or clip tops, lots of choice. Good pics, good price! Check it out here

Kilner Jars

2010-01-27T13:28:00.000-08:00

Stop press! We have had a delivery of traditional design Kilner jars today both screw top seals and clip top. Good old Kilner - something that used to be in almost every home, made redundant when the swanky freezer pushed them out of the way but now makin g a welcome comeback. They will be on the website tomorrow and available as single items. You won't have to buy 6 or 12 unless you want to of course!

The mustard-making went well and we got some great photographs so I will be hard at work now editing so that you can try some recipes out as soon as the marmalade making is finished.
We are also bringing you a new range of hard-to-find ingredients at great prices - there's no end to it! So much to do, so little time.

Spring Cleaning

2010-01-25T15:17:00.001-08:00

Well the snow has gone from round these parts and life is getting back to normal - or what passes for normal anyway. We're busy, busy, busy with our two great offers on jars to help you through the marmalade season cos' if you're anything like me, you always buy more oranges than you planned. Don't forget that they freeze well so you could spread out the making a bit.

May and I are going to be making mustard this week so we hope to bring you a new method pdf and YouTube slideshow - it really is ridiculously easy to make, and a jar of home-made wholegrain mustard makes a great present, especially if you team it with a bottle of flavoured oil -chilli or herb maybe. Great. I won a Great Tastes Gold award for my mustard the very first year I started making it, so it can't be that tricky!

It is also a good time to be making things like that whilst we wait for the first rhubarb and the early gooseberries. Or think about sorting out the freezer - all those odd bags of left-over fruit or veg could cook up into some tasty chutneys or relishes, making valuable space for the coming year's crops - or the seville oranges!

Don't forget the Marmalade Festival - you can all enter even if you can't visit the Festival and all of the proceeds go to the local Hospice.

Marmalade Method on YouTube - whatever next?

2010-01-14T09:47:00.000-08:00

Check out the marmalade recipe and instructions on YouTube - and when you've seen how easy it is go to the website where there are some great bargains to help you make the most of your new-found knowledge.

Sale Page

2010-01-12T14:48:00.000-08:00

Getting a bit fed up with the white stuff now - it makes everything so much harder PLUS there are no Seville oranges around for the marmalade! Well, not in my neck of the woods anyway. It's hard enough buying everyday food without searching for the elusive oranges as well. So many people have had it much worse than us - we have got off fairly lightly in comparison but there is still more forecast for tomorrow and Thursday. Oh joy. I am spending the time when I should be cooking working on some other ideas for you - more on this later when I have got something in place for you to look at and consider. In the meantime, we have grouped together all of the items on special offer on a Sale page on the website so that you can easily spot the bargains - hope it helps. Oh, and we have some new pa per j ar tops as well if you want to pretty up some recycled jar lids, more designs coming soon. Keep warm, keep safe.

Calling all jam makers! BBC Television Business Opportunity

2010-01-05T14:28:00.001-08:00

I have had an email today from Howard Mills who is looking for entrepreneurial jam and preserve makers for a new BBC Television programme _ it could be you! I have copied the email for you below together with the contact information. Why not get in touch - you have nothing to lose!

ENTREPRENEURS, INVENTORS, DESIGNERS
BRITAIN’S HIGH STREET WANTS YOU!

Do you believe you’ve invented the next Dyson? Concocted a successor to Innocent Smoothies? Discovered the next Protect and Perfect face cream? Then the BBC wants to hear from you!

In a groundbreaking new series, some of Britain’s biggest and best loved high street stores are clearing some shelf space for YOU – the great British public – to sell YOUR products.

Whatever your product, this could be your unique chance to break into the big time. Under the watchful eye of retail expert Theo Paphitis of Dragon’s Den, the most influential buyers in retail want to meet Britain’s undiscovered design talent AND will stock the best of what they see.

Whether you have created a range of garden tools, a fabulous food product, a ‘must have’ accessory or anything else worth selling, this is your chance. If you believe your ORIGINAL product could be successful, but has yet to find its market, apply now.

Email address: highstreet@mavericktv.co.uk
Or telephone: 0207 874 6617

It's marmalade time!

2010-01-01T04:55:00.000-08:00

Happy New Year to everyone - hope it was all good for you.

We managed a few days off and had a happy time with our families and new grandchildren -magical to experience Christmas through the eyes of children who are seeing new things for the first time.

We spent a warm and fun New Year's Eve with friends from the village, travelling from house to house until we brought in the New Year with fizz and fireworks. Now we are turning our thoughts to the first preserves of 2010. Marmalade. If you have never made marmalade before do have a go. It seems time consuming and complicated but if you follow our instructions on the website you will soon find yourself hooked - and I promise that you will never want to eat shop-bought marmalade again.

To help things along we have two great offers for you - 24, yes 24 16oz jam jars with our brand new exclusive red spotty lids for just £9.95 - are we mad? You can buy as many packs as you like, there's no limit. Also, pick up some packs of our retro orange and lemon labels, each with a FREE square of muslin PLUS instructions for tying a muslin bag from the square. All for just £3.95.

The labels have been designed for Jam Jar Shop by talented artist Marek Jagucki and they will not be available from any other source. Marek designed our Christmas labels and we are now extending this range of retro style labels throughout the year so if you have any special requests then send us an email. We are very happy to respond to ideas and to make Jam Jar Shop what you would like it to be.

Our vision is for the website - and indeed the business - to become a community. There is so much to explore and to present to you but there seems to be so little time! We are going to be looking for some more help in the Spring but that all takes time as well! Interviewing, selecting, waiting for notice periods to be worked, training - all the while hoping you have chosen the right person plus trying to keep on top of all of the other work. Ours staff all work very hard and they deserve more help so we will have to find the time to attend to it somehow.

Finally, if you feel you would like a little more practical help check out our range of classes on the website. A great day out - why not make up a group of your friends and come along together to a workshop. Contact Lynne for more details and to discuss requirements.

Happy New Jam Making Year!

Spot the Difference!

2009-12-10T08:53:00.000-08:00

Our custom designed lids will be here from Italy in the morning! Exclusive to Jam Jar Shop they are red with white spots and in the most popular size to fit a range of our jars. You will be able to order them at no extra cost - how good is that! It will take us a couple of days to get them onto the website but check back soon and you will be able to be the first in country - no, the WORLD - to be able to buy these lids.

Spots before your eyes

2009-12-06T15:26:00.000-08:00

They'll soon be here. Friday. What will you use yours for? They're fun, they're unique, they're only at Jam Jar Shop.

Oh dear . . . .

2009-11-19T13:53:00.000-08:00

Oh no! You're all waiting for the new delivery of swing-top bottles - which we said would be in this week - and where are they? Still across the Channel because all of the ferries are cancelled due to the storms. Doh! Rosie should have kept quiet . . . they are on the way though. To make it worth waiting we shall be repeating our amazing Buy One, Get One Free offer with a twist - Buy Six Get Six Free. (The boxes take twelve . . . .). I know, I'll never be able to retire if I keep doing things like that but it's only money.

The good news is though that the printer has finally delivered The Jam Maker's Journal which has gone straight onto the website at the introductory price of £8.99 for a while - Trev insisted this time- I argued that I'm already doing a crazy deal on the bottles but he dug his heels in. Hey ho.

Each Journal will end up being unique as there is plenty of room for you to record your own ideas and recipes alongside the useful information we have gathered together. The month by month pages don't have year so the Journal will still be relevant for many years to come. The Journal is in A5 ring binder format so you can easily add extras such as recipes from magazines and there's even a page on different lid sizes with a measurement guage, seasonal recipes, hints and tips, weight and jar conversions - as well as some of our lovely labels that you can use on your own preserves. We think it makes a great Christmas present - especially for you!

Christmas is coming!!!!!

2009-11-10T22:53:00.000-08:00

Which I am sure you are all too well aware of!

We have been very busy at Jam Jar Shop finding lots of lovely packaging for you to make your preserves look really special as we know many of you are hard at working making gifts for Christmas. We have some great hampers which come complete with the woodstraw fill in a choice of colours, lovely trugs and crates plus a more modern looking card tray - very exec! And bows. Hundreds of bows. Elegant bows. Again, a great choice of colours, there's our own custom-designed labels plus all the fantastic range of jars and bottles of course.

We are busy making our yummy yummy mincemeat - May has another batch on the go today - I think this year we will use the 12oz Marmalade Jar as it is a very pretty shape and is looks generous without giving too much away, if you know what I mean. ( Note to self, re-name it the 12oz Mincemeat Jar . . . ) I must also tell May that we shall be starting the equally yummy Cranberry Relish any day now. Look out for fresh cranberries in the shops - making the relish couldn't be easier. That needs to go in an 8oz jar as it is the sort of preserve that you tend to open and use the whole jar. If we talk to Trev nicely and feed him chocolate biscuits he might put our secret recipe on the website - just this once ( but you mustn't tell anyone 'cos it's secret.)

Have you seen our bargain Mystery Box on the site as well? Every time I read those words on an order, Toyah Wilcox comes to mind - it's a mystery etc etc, I hate that song . . . I don't know what is in each box as Melanie packed them, but I know they are good value especially if you like surprises!

Best of all news, our own, our very own Jam Maker's Journal will be on site next week - the very best Christmas present ever for any jam or preserve maker. We are just waiting for the ink to dry and then you will be able to order lots and lots of copies at a special price - for a limited time - to get a few more presents ticked off of your list. I must drop a few hints myself, oh, no, - I wrote it. Doh!

They're here!

2009-11-03T07:40:00.001-08:00

At last! The new swing top bottles are in - ideal for sloe gin as Christmas presents. We have the popular 250ml size for that, plus 500 ml and 750 ml. The very best news is that the 250ml and 500ml are both on a buy one, get one free offer as a thank you to all of you who have been so patient. So get ordering as soon as to avoid the rush! They are great value, and look good too. We also have tie-on labels and printed Christmas labels which we have had designed for us. They are not expensive but really finish off that hand-made gift.

Doesn't time fly!

2009-10-22T14:55:00.000-07:00

Gosh! Where has the summer gone to . . . I feel dreadful that I haven't been able to update this blog but I do have a few reasons. Ahem. Firstly we have moved premises again - for the second time in 6 months! Jam Jar Shop has been very popular and we quickly outgrew the first workbase and went from me and Trev plus Clair working away to process all of the orders to a growing band of helpers, now totalling 12. It was a steep learning curve during the busy summer months with busy jam makers clamouring to obtain the lovely jars and bottles that we had managed to source for you. We have been working seven days a week and there has been precious little time left over for all of the plans we were hoping to put into place.

However, with all of the extra help we now have, those plans have been able to be dusted off. We are drawing up the programme for our jam making classes, which will be published shortly, and we will be producing our first newsletter soon for all of those that have requested it. Full of lots of seasonal ideas, the new products that are coming along, and some special offers and bargains. Trev will soon be putting a link on the home page of the website where you can sign up for the newsletter - you don't have to buy anything first!

We have a great new range of labels coming out including some stunning new Christmas designs exclusive to Jam Jar Shop, plus, some new colourways for some old favourites.

We have been experiencing great problems with some of our suppliers, who are not re-stocking effectively. So much so, that our recent order for the swing top bottles and flasks which many of you were waiting for, has been sold to another of their customers. We had paid in advance for the order but we are told there is nothing to be done about it as they don't have any more available stock. Annnnd I haven't been able to get our money returned as their Financial Director is out of the country and he has to sanction any refunds! Just one of the trials and tribulations of our everyday life! We have decided therefore, to bring the 250ml swing-top bottles into the country ourselves, from Milan and we are expecting around 4000 bottles into our warehouse next week. We shall then have an exceptional offer for you so check the website often.

Right, it's nearly midnight so I'm off to bed to be ready for another day in jamjarland tomorrow!!

Ginger Beer

2009-07-04T14:47:00.000-07:00

Well, I guess, like me, you have all finished making Elderflower Champagne and cordial - and it got me thinking about something I used to make when my son was still living at home - Ginger Beer. It is so simple - and cheap - he he used to drink gallons of it. It's non-alchoholic, of course, so it would be great to make for a summer party when you want something a bit different to offer 'the drivers' as a soft drink.

The ingredients are mostly store cupboard and I just love the chemistry of making it. Children could do this during the long holidays as well - it's less bother than getting a pet!

You need to create what is called a Ginger Beer Plant. Get yourself a large, clean jam jar, the 2lb size is great.Put 15g or 1/2 oz of general purpose dried yeast into the jar, add 300ml or 1/2 pint water, 2 teaspoons ground ginger and 2 teaspoons sugar. Cover jar with a sheet of polythene or cling film and secure with a rubber band.

Each day, for seven days, add 1 teasppon of ginger and 1 teaspoon of sugar to the mixture in the jar.

Now strain the mixture through a piece of fine muslin and add the juice of two lemons to the liquid. Add 50g or 2oz sugar to the liquid and make up to 4.5 litres or 1 gallon with cold water, stirring to dissolve the sugar. Bottle into screw-top cider, beer or plastic bottle - we have 1 litre ones on the jam jar shop website which are perfect for this. Keep for 7-10 days when the ginger beer is sparkling and ready for drinking.

Keep the sediment that you have left after straining the ginger beer plant. Divide into two jars and give 1 plant away to a friend with the instructions. To the sediment add 300ml or 1/2 pint water, 2 teaspoons sugar and 2 teaspoons ginger and carry on as before.

Entente Cordial

2009-06-16T11:41:00.000-07:00

Well, I don't know where that fortnight went to! We have been busy, busy, busy, as usual and have been making lots of Elderflower cordial while the flowers are so lovely. My Trev took some beautiful pics of the flowers in our garden - they really make a stunning show at this time of year. We have also made some Lemon Cordial which is so delicious - I don't like squash or lemons very much, but this is so refreshing. It looks great in our swing top bottles. We diluted it with sparkling mineral water but I can just imagine it as a gin and tonic as well! Email me if you want the recipe. We've also been making Mediterranean Chutney with lots of lovely peppers and aubergine, good old Piccalilli and tomorrow we are going to devise a recipe for a barbeque sauce. I think I'll have to go and lie down for a bit.

River Cottage

2009-06-03T02:15:00.000-07:00

Hurrah! Hugh Fearnley-Whittingstall is back with a new series of River Cottage in the UK - tonight at 8pm, Ch4. I just set the recorder - I think he is going to be doing a lot about cordials and sauces - it's all about using the best of the Spring and Summer produce anyway. I'm all ready with my jars and bottles, and I've just managed to find citric acid, a natural preservative for fruit juices and cordials, which I wasn't able to track down last year so my elderflower cordial was rather short-lived! The elderflowers are just coming into bloom so I hope we don't get the torrential rain that has been forecast . . .

There are lots of other recipes for fruit juices and cordials and they are delicious diluted with sparkling mineral water for a real fresh, summery drink. Much healthier too - have a go, they are really easy to make.

Glass Swing Top Bottles - ready for Summer!

2009-05-28T00:37:00.000-07:00

It has been a busy holiday weekend in UK but it's back to work now. I went to our local market yesterday and the summer fruits are starting to appear - English raspberries and strawberries, but I started as I always do with some lovely fresh apricots. Not from UK I know but definitely in season now. I try to buy local whenever possible but it can't always happen. Seasonality is the thing we should all be embracing. We shall be making lots of lovely apricot jam and I am going to try my hand at some fruit coulis this year. Apricot or raspberry coulis in our lovely new bottles just in at Jam Jar Shop. They will look great and taste even better.

We have some beautiful new glass swing top flasks which we shall use for flavoured oils I expect but you can use them for anything that isn't fizzy - cordials would be good. The elderflowers will be blossoming soon so why not make up a batch of this aromatic cordial all ready to add to iced sparkling water for that long hot summer we are going to have! Makes a great gift too. I'll see if I can put a recipe up on the website.

My friend May will be arriving for work shortly and we shall get on with the apricots plus finish the batch of beetroot chutney - May made loads yesterday and turned herself quite purple in the process! ( She won't wear the gloves . . .)

Jam Funnels travel to Australia

2009-05-14T23:50:00.000-07:00

Jam Jar Shop travels the world - photo from Lisa in Lucindale, Australia with one of our jam funnels on the town emblem. Go funnels!

Jam Making Classes

2009-05-14T14:34:00.000-07:00

We're busy, busy, busy, devising jam making classes for later in the year, working out what the format should be, so many ideas its difficult to incorporate them all.

We have a new jam making kit on offer - a perfect wedding present or gift for someone who is interested in taking up this absorbing hobby. With more and more people signing up for allotments and growing their own again there will be a need for the old preserving skills to be taken out and dusted off. Waste not, want not! as my old Granny used to say. I don't know about gardening tho' - it has been more like the start of Winter here in the Midlands today, cold and overcast with a bitter wind, no chance of hardening off the runner beans.

I am putting the finishing touches to my new Jam Makers Journal which will be on the website soon - very exciting! And we are researching more new recipes, trying out new things, I must get Trev to put up a recipe space so that we can share them with you. Send me your favourites via this blog and we can publish those as well - or any questions you might have, I'll do my best to answer.

Biding My Time

2009-05-07T16:15:00.000-07:00

I am finding this time of year quite frustrating - I am repeatedly asked if I have any jam - we sold out of jam around about Christmas time - and I am impatiently waiting for the new season's fruit to arrive. It's a way off yet but May, who helps me cook, and I got out the recipe books today and started to plan for this year's production. At least I know I have enough jars and lids!

Jam Jar Shop is very busy every day of the week and I have to try to balance work and play to make sure we have some time off - it's very easy to keep on going but we all need a bit of time off. We are doing a lot of commissioned label designs for wedding favours at the moment - I suppose it is a popular time of year for weddings - we supply the small jars and make labels to co-ordinate with the wedding colour sheme, sometimes we are asked for the fabric covers as well. They look very pretty - some people actually make jam to go in the jars but there are all sorts of other ideas as well. I am thinking of starting a feature on the website 'What do you put in yours?'

We also supply some laboratories with jars and even an oil rig in the North Sea - I wonder if those burly boys are making some marmalade?

I'm off to my local Country Market early in the morning to peddle my wares and so another Friday comes around, faster and faster it seems these days. Let me know what you are planning on making - we could have a recipe share.

Holiday Weekend

2009-05-05T00:15:00.000-07:00

It's been a busy holiday weekend here - still trying to get sorted out from the recent office move. We even found three large boxes of oil bottles that had escaped the stock take so I think we'll put those on Jam Jar Shop as a special offer bargain - as we didn't know we had them!

I am trying to sort my 'making list' for preserves as we have a new deli opening in our town soon who are going to stock my products so I had better be ready! We have had lots of orders in over the weekend for jars so it seems a lot of you are getting ready too. The new fruit season will be upon us sooner than we think and we will be battling to keep up with the produce.

We had our lovely new grandson Oscar to stay over the weekend who is very special and makes us focus on the important things in life - family and friends.