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About Jamatelier

French jam-making, seasonal living and thoughtful kitchen craft.

This is the approach that underpins every recipe, tool and piece we create.

It begins with fruit and is shaped by time.

Jam making is about paying attention to the seasons, choosing quality over speed,
and finding calm in the act of making something by hand.

In the French tradition, fruit is macerated slowly, sugar is used with restraint, and flavour is given time to develop naturally —
resulting in jam that tastes of the fruit the day it was picked.

This means:

Working with what’s in season
Letting time do the work
Making thoughtfully, in small batches
Treating the kitchen as a place of creativity, beauty and calm

This philosophy runs through everything we do.

The French Method

Fruit First
Seasonal fruit is the starting point — chosen at its peak and allowed to shine without excess sugar.
Time & Maceration
Fruit is rested in sugar to draw out natural juices, deepening flavour before cooking begins.
Gentle Cooking
Jam is cooked slowly and attentively, brought to the boil in a considered way that respects the flavour.

A Provençal Beginning

Every year, I return to an old farmhouse in Provence — my husband’s childhood home.

Weathered and full of memories, it’s a place my family is drawn back to each summer.
Surrounded by olive trees and vines, the house holds a quiet rhythm that naturally slows everything down.

It was here that I made my first French-style apricot jam, following an old Provençal recipe.
What began as curiosity quickly became something deeper.

I realised that jam making was about noticing what was growing, working with the seasons, and allowing time to shape the result.
That way of making didn’t just change how I preserve fruit; it changed how I cook, and how I think about food.