Our Jam

Slow jam, in a jar

Small-batch jams made slowly, the French way.

Crafted using traditional French confiture techniques: long maceration, less sugar, a natural set, gentle heat, and patience.

Each batch is cooked in a copper jam pan. The process is unhurried and deliberate.

  • Macerated overnight for depth and brightness
  • Made from seasonal fruit, sourced locally where possible
  • Hand-stirred and hand-filled
  • Crafted without shortcuts or artificial additives.

This isn’t mass production. It’s jam as it used to be — intentional, aromatic, and full of character.

A small series of seasonal jams will be released across the year.

Each batch is finite.

Readers of Notes from The Jam Kitchen will hear first about each jam drop.

Available now
Rhubarb & Vanilla Jam

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Join Notes from The Jam Kitchen

You'll receive seasonal observations — shared only when there’s something worth noting, whether what's in the pan or the garden.

  • Early access to Jamatelier jams and occasional small-run drops.
    Be the first to hear about journal additions and recipes from the Jam Kitchen.

Get The Five Principles of French Jam Making when you join.

Receive a 10-page PDF exploring the methods and philosophy behind traditional French confiture — from maceration and restraint to timing, texture, and flavour.

Designed for Slow Living

Made slowly. Chosen with care. Sent thoughfully.