Various Jam Jars

Getting ready for Christmas

Rhubarb, Apple and Pilsner Jam

Here in Love Jam Kitchen, we have been busy making lovely, tasty preserves and chutneys with the forthcoming Christmas festivities in mind. On the menu this year we have a small number of some exclusive varieties: rich and velvety Raspberry and Dark Chocolate Jam, Spiced Blueberry Jam and a yummy Fig, Cranberry and Port Chutney.


To the three kinds of chutney that are maturing nicely in the cellar (next to some Burgundy wine, bought recently in France) we have also added a small batch of Damson Jam, Hedgerow Jelly - with or without Whisky, Watermelon and Armagnac Conserve, and an amazing Rhubarb, Apple and Pilsner Jam (the main photo).Bitter-Sweet Citrus Jam and Balsamic Strawberry Jam & Claret gift set


Check the Products page for more details and the full range of our preserves.

Foraging in August

Various Foraged Fruits

Some secluded wild spaces around here in the East End of London provide many opportunities to pick lovely wild berries and fruit. Last year it was the Rosehip Syrup from a wild rose bush growing around the corner from Love Jam house, but this year we were determined to make more use of the foraged fruit.

Neighbour, Graeme knew a huge wild apple tree - laden with crabby green apples and Pat picked some sloes in Wimbledon. These were to be the basis of a new jelly. With the addition of some rosehips and a few haws, there it was – beautifully coloured, nicely set, exquisite tasting jelly which we named Hedgerow Jelly.

We only managed to produce four batches; two of them made with some Scotch whisky for a little extra kick. They are going to be lovely with roast meats this Christmas!

In the beginning…the story of Carrots

Corriander Carrot Jam & Chilli Jar

It all started one rainy Sunday afternoon last spring, with a large bag of carrots. They were lovely, fresh and crunchy and reminded me of having a plateful of grated carrots sprinkled with sugar as a snack when I was a child. So I grated some carrots...

That afternoon I made three brand new jams using the spices I had in my kitchen: Ginger Carrot with Lemongrass, Coriander Carrot Jam with Chilli, and Carrot, Cardamom and Chilli one. Later, when Chris’s Victoria plum tree produced a massive crop, and I made a few batches of plum jam, the Love Jam Kitchen was born…


Subscribe to Love Jam Kitchen RSS