All of our VIPs out there — the Very Important Preservers — this is your time.
In the coming months there will be all sorts of things to be harvested and preserved, an attack on food waste like nothing seen in most of our lifetimes.
You need to be planning. Look at your stocks, jars, lids, ingredients. I am not advocating stockpiling of ingredients as it will probably be possible to get things on a little and often basis.
At the moment both Lovejars.co.uk and our supporting warehouse are able to work as normal. I cannot guarantee however that we…
Many of you lovely VIP’s ( Very Important Preservers ) will have had regular markets cancelled or one off shows postponed, which will be very disappointing. It is very important though that we are responsible and upbeat.
Hear at Simply Preserved HQ we have put together some ideas that might help or might get your own creative juices flowing.
1. Use the unexpected spare time to PLAN, Plan, plan.
Research new recipes, try out some new products. You are welcome to use any of the library on https://recipes.rosiemakesjam.com
Right. I have been working in the industry for many years and it is time for a change. I am going to ditch my expertise and lifelong skills in a subject that I know well and start out on a new path.
My daughter-in-law loves tattoos and I have been thinking that there is a gap in the market for another, slightly different product using my, maybe not, expert artistic skills — but I have lots of enthusiasm.
I have had a look around at what other people do and I think I will just start and sort things out…
THE SPOTLIGHT ON. . . . .
um, I am not sure. I want to say social media because I think that it has a lot to answer for, but people’s frustration over politics and our general way of life come into this and I do understand all of this — I feel it myself. I am not building an ivory tower to sit in all day shielding myself from the minutiae of life.
I am a producer, a writer, I give talks and demonstrations, I also have a family and somehow have to slot in long term cancer treatment…
We all (hopefully all) know that as food producers we need to make consumers aware of the inclusion of any allergens in our ingredient’s list.
And how do we actually do this? Yes, you just said it; the most popular answer is to show them in bold. But why? The regulations don’t state you must show them in bold. My hunch is a copy-cat mentality where we look at other food labels and copy what they did.
The regulations (FIC 1169/2011 21.1.b) actually state:
(b) the name of the substance or product as listed in Annex II shall be emphasised…
The Jam & Preserves Industry.
We have been working hard recently (when are we not!) on preparing a report that Trading Standards have asked for about the jams and preserves industry.
They are interested to know who is using non-permitted ingredients, if any, how artisans are labeling their products, are allergens marked accordingly, do the fruit and sugar declarations make sense . . . .
This is for a multi-departmental conference in July involving many of the government agencies when any issues will be discussed.
I wish it wasn’t taking so long to complete the report.
TODAY THE SPOTLIGHT IS ON. . . . .
This weekend we published via a newsletter, the results of the easy quiz we had devised on the Jam & Similar Products (England) 2003 Regulations, which, out of the 400+ artisans taking part produced a pass rate of just 28%.
We have received this comment this morning which is a very valid observation and I can sense Rosalind’s frustration that there is no point plugging away at this issue because nobody cares.
Do you think that people are bothered what is in a jam and that there are…
Ha! I am sitting here at the end of my day at work — more to do when I get home — thinking, that went well. Not what I was expecting to do today, but still, feeling quite pleased with myself.
A thought then flashed into my mind — I was going to post on fb today, what was it I had planned? I have just checked my planner where I make all of my notes going forward, and which I had spent some considerable amount of time on yesterday, deciding what the focus of the various parts of my…
On the face of it what could be easier than making jam? Raspberries, Sugar and a squirt of lemon juice and within minutes you’re jarring up your jam.
Well, it sounds easy but when it comes to selling your splendid jams and preserves it’s a whole lot more complicated. You are now producing food for sale to consumers and various regulations apply to your artisan business and your products no matter how small or large your operation.
Since we come across many misdemeanours in the world of artisan production we wanted to explore the state of the jam making nation…
Whenever I tell anyone what I do as a job they always reply in a similar vein ‘Oh my Grandmother made jam,’ or ‘all that sugar’.
Well, for once, we are not going to talk about the merits of sugar and the misunderstood dangerous results of reducing the sugar content of preserves to follow a modern trend.
One of the earliest known means of preserving food, dating from Stoneage times, was to simply dehydrate. You may or may not know that the first step of successful preservation is to reduce the moisture content before storing, or adding a preservative (…
The Guild of Jam & Preserve Makers is the Primary Authority in UK working with Trading Standards to bring legally assured advice to it’s members