After spending the past few months converting the bountiful fruit harvest from our Dilston property into sweet treats, we’ve decided to enlist help in eating through everything, so have launched The Jam & Tea Co.
Most of my spare time recently has involved making jam, conserves and sauces and then sharing the results with my social media friends. After many requests we decided it was time to sell some of the jam jars that have been piling up in our cupboards so we hatched a plan to combine my cooking skills, our fruit trees and Harvey’s love of all things tea.
The Jam & Tea Co will produce seasonal jams and conserves, as well as tea products – mainly fruit and herbal infusions. At the moment these products are being sold via our shop at Etsy, but we’re also investigating having a stall at Evandale market and I can always bring some jars with me when I travel for business for my northern friends.
We started with white plum jam and then moved on to smashed white peach, strawberry and blackberry. This week I’ve started experimenting and came up with a yummy, syrupy banana jam and today I made a pear and ginger conserve that has to be my best flavour yet (in my humble opinion).
Pear and ginger conserve
This is all still a work in progress, but we’d love you to join us in this new venture by reading The Jam & Tea Co blog, following us on Twitter, watching out for the Facebook page, suggesting new flavours and, of course, becoming customers if jam and tea are your things.
I’ve included some photos below for you so you can see what’s on offer now.
Pots of blackberry