News

  • The Jam #3 A Journal From England Preserves

    Summer Special
  • THE JAM #2 A Journal From England Preserves

    We’re back with a specific jam today, for the second issue of THE JAM, Strawberry Days, in celebration of all the jam being scoffed at Wimbledon this past fortnight, which jam connoisseurs might recognise. 

     

  • The Jam

    Jam today, not tomorrow, has been our philosophy ever since 2001, when we first began bubbling up tiny batches of preserves on the hob in our flat in Wood Green. Which is why we’re excited to bring you THE JAM, today, in your inbox and again, not tomorrow, but soon depending on what else June has in store.

    We want you to think of this newsletter as the literary version of our jars, packed with interesting snippets about food, fun, fine art, and feeling alive, especially after the hardest year since those early days in north London. We’ll have interviews with food writers and food makers, starting with our neighbours at Bermondsey’s Spa Terminus, home to the very best of everything from coffee and beer to cheese and kimchi - as well as jam, obviously. We’ll be telling you stories about the artists behind the designs on our labels, as well as giving you a glimpse of life behind the scenes in our Factory, which like Andy Warhol’s even has its own dachshund. (More on Monty later.)

  • MUSTARD AT SPA

    We’re excited to be finally making all of our products available to buy in one place. If you have found your way here, you may have tried one or t...
  • GOOSEBERRY SEASON

    One of the things that I love about gooseberry season is that as a season it is still in it's natural state. What I mean by that, is because it isn't a high value crop in huge demand, no one has bothered to try to extend it's season.
  • THE THINGS WE LOVE TO MAKE

    When I think about which products we like to make most, my head goes in different directions. Sometimes I am inspired by the incoming season, the ...
  • THE CHEESE MONGER INVITATIONAL

    Recently I had the opportunity to travel to San Francisco, with the international team from Neal’s Yard Dairy and two of their cheese makers. Sara...
  • A BRIGHT GLORY FOR DARK DAYS

    As the gloom of January and February drag on we have been saved by the contrasting nature of the season’s fruit. As we endeavour to live fully, th...
  • QUINCE SEASON

    This is the time of year when most of us eat quince cheese.

  • GIFT PACKAGING

    England Preserves is delighted to have some beautiful gift packaging available to order alongside our preserves. The gift packaging will be dispat...
  • ENGLAND PRESERVES IN 2001

    I came accross this photograph in the back of an old diary and on the cusp of launching our new website it seemed like an appropriate time to loo...