It feels like summer is finally here, which means a number of tasty fruits are now in season, perfect for making jam with! You can choose from strawberries, blackcurrants, apricots, gooseberries and rhubarb – delicious spread on a scone or two, for afternoon tea in the sunshine.
Whether you run a café, sell your jams at food markets and farm shops, or keep them for your own consumption, we have a wide range of jars to preserve them in. If it’s a classic French look you’re after, check out our Bonne Maman jars. If you’re looking for a large, heavy-duty jar with metal clasp lid, our Le Parfait jars are perfect. If you need your jars to stand out on the shelf, try our ornate jars, including hexagonal, orcio, square and heart shaped jars. Or, if you’re happy with the traditional standard glass jam jar, we have lots of those too!
All of our jam jars are available with rubber-lined twist off lids, which provide an airtight seal and are suitable for acidic foods. There are no minimum order requirements, which is ideal if you’re making jam at home and only require a few jars. If jam making is a new venture for you, see below for some easy recipes to get you started, but don’t forget to sterilise your jars before filling them.
Rhubarb and apricot jam
Granulated sugar (4kg)
1) Remove the stones from the apricots and chop them into pieces, then remove the leaves and any stringy parts from the rhubarb and cut it into small cubes (around 1 inch in size).
2) Place the apricot and rhubarb pieces in a bowl, sprinkle them with sugar then cover and leave for a few hours or overnight.
3) Put the apricot and rhubarb in a pan over a low heat, along with the sugar. Stir the mixture when necessary, until the sugar has dissolved.
4) Turn the hob to a high heat and bring the mixture to the boil (not too vigorous) for around 15 minutes.
5) Spoon the mixture into your jam jars, put the lids on and leave them to cool and set.
Caster sugar (900g)
Lemon juice (4 tablespoons)
1) Cut the heads off the strawberries then crush them in a large pan, before adding the lemon juice and sugar.
2) Put the pan over a low heat and stir, until the sugar has dissolved, then turn up the heat and bring it to a boil.
3) After boiling, turn off the heat then transfer the mixture into jam jars. Leave to set then refrigerate.
Gooseberry and blackcurrant jam
Granulated sugar (2kg)
1) Cut the stalks and ends off the gooseberries and blackcurrants then put them in a large pan.
2) Add the sugar and water then heat gently until the sugar has dissolved then bring to the boil, stirring continuously.
3) Turn the heat down and simmer the mixture for 45-60mins.
4) Turn off the heat then spoon the mixture into jam jars and leave to set.