At the heart of this book is the Slow Jam Method by Jamatelier — a more considered way of making jam.
Part practical guide, part seasonal companion, Slow Jam is designed to sit open on the kitchen counter — used, returned to, and lived with throughout the year.
This is the method behind every jar of Jamatelier.
Inside, you’ll learn:
The Slow Jam Method, step by step
Why maceration transforms flavour
How to recognise the setting point with confidence
31 seasonal recipes, from citrus to summer fruit
A month-by-month guide to cooking with the seasons
Quantity
Regular price
£14.00 GBP
Regular priceSale price
£14.00 GBP
Sale
Sold out
Taxes included.
Tracked UK delivery available at checkout
Couldn't load pickup availability
What readers are saying
"Really great recipes and lovely photography.A gem for jam makers."— Amazon reader
"As someone who has always wondered why French jams taste so much better, I now have the answers - plus plenty of new ideas "— Amazon reader
About the author
Marina Guirey is the founder of Jamatelier. Her approach to jam making is shaped by summers in Provence and a belief in slower, more seasonal cooking. She lives in Wiltshire and returns often to her family home in France.
Format
Hardback edition. Premium matte finish. 84 pages. Printed in the UK. Includes an A5 print (unframed) - The Art of Slow Jam.
What a lovely book on making jam the French way. It's beautifully illustrated with many different recipes you can make throughout the year made with ingredients that are natural. Highly recommended!
R
Ruan
An inspirational idea , a great way to unwind and focus while creating a veritable feast . I would recommend to anyone wanting to take time out and focus on making something truly wonderful , bring Provence to your home .
E
Emma M
Fab guide to making French jam
So pleased with this delightful little book on French jams. It is going to keep me busy all year. It’s beautifully set out with jams for every month of the year, and they sound so tempting. I love the way the author has used herbs and spices as well, so for example, you can try making blood orange and ginger (March) or rhubarb and rose (April), or peach & lavender (August). Then there is spiced plum and red wine (December) which I will be making a batch of for Xmas presents. There’s also a very handy section on trouble shooting. Can’t wait to get started.
Small-batch seasonal production
Made slowly in limited seasonal batches using carefully selected fruit.
Copper pan cooked
Traditional French confiture methods for clarity and depth of flavour.
Free UK delivery over £20
Tracked UK delivery on orders over £20.
Ready to gift
Beautifully packed and designed for thoughtful gifting.
Choosing a selection results in a full page refresh.
