Who puts the jam in your Bake Off

Is there a secret to making great jams?

Yes - more fruit, more time, more  love.

Traditional jam recipes are simple but often time consuming, using equal quantities of fruit and sugar. Commercial producers can use as little as 350g of fruit per kilo with some jams using even less fruits and more additives and flavouring. Water and extra sugar are added to create the ‘jam effect’. 

‘Extra’ jam has a legal minimum requirement of 450g of fruit per kilo.

Stokes meets the minimum and more with our Strawberry, Raspberry and Blackcurrant extra jams. The blackcurrant jam has 510g per kilo – 51% delicious fruit as traditionally our grandparents would have made it.

In the Old Stables at Rendlesham, knowing eyes watch over slow cooking blackcurrants, as they simmer, waiting for that very fine line between ‘perfect’ and ‘oops’. 

The staff in the kitchens here have an enviable expertise and are as passionate about their jams, preserves, relishes and sauces as we all are.

But it’s not just the amount of fruit. Use 50% poor quality blackcurrants and you can only create poor jam. 

We go to uncompromising lengths to make sure the blackcurrants we use have that signature juicy sweet / tart flavour; the raspberries are rich, sweet and luscious; and the strawberries’ succulent essence have keynotes of Wimbledon.

Stokes use unrefined cane sugar, which is a typical artisan sugar. Produced in smaller batches, it is less processed and retains all or most of the cane molasses around the sugar crystals. This natural sweetness and additional depth of flavour cook well with the extra fruit to give the deeply flavoursome jams we love to deliver.

For recipes for appreciative gravy and leftover lamb, please read more here.

Discover Forest Holidays and save 10%, just because you love Stokes - here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150