With Christmas just around the corner, many of you have been discussing the perfect preserve to make in bulk and give to loved ones over the festive period. With jam-making season in full swing, here at Nutley’s we have compiled a list of our favourite jams to make the decision on which jam to make as easy as possible!

We have also rated the difficulty of each recipe using a star system, with one star being the easiest and best for the beginners amongst you and three stars more challenging – although most homemade jams are so simple and delicious to make!

All ingredients are to fill six of our best-selling 8oz jars. You can purchase these jars individually or in a box of 24 complete with choice of labels and lid colour. For more information on our Hexagonal 8oz Glass Jam Jars with Lids and Labels, click here.

We also try and update this page frequently, so be sure to keep coming back!

Healthy Blueberry and Raspberry Jam

A quick and simple jam, deep pink in colour and ideal for the health-freaks on your Christmas list.

Difficulty: ☆

Instructions and ingredients:

Find a large saucepan and place it over heat on your stove. Add 2.4kg of frozen raspberries to the pan and allow them to cook until they heat up and begin to release the juice from the berries. Once heated, add 1.2kg of fresh blueberries, 1.4kg of honey and the juice of six lemons.

Be sure to mix your ingredients well once all in the pan and allow it to cook on medium heat for around six minutes, then decrease the heat to the lowest setting and allow the jam to cook for another six to seven minutes. Once the mixture has combined well together and the berries have all burst, leave the jam to thicken by leaving the saucepan on a very low heat.

Once the jam has reached its setting point, ladle it into your jars and twist on the lid whilst the jam is still hot. Store and gift in a of couple months.

Quirky Vegetarian Carrot Jam

Carrot Jam? Yes you read it right. A funky preserve for using on pancakes, cookies, yogurts and toast!

Difficulty: ☆ ☆

Instructions and ingredients:

Weigh 100g of carrots, peeling and grating them before setting them aside. Do a similar process to another 1.4kg of carrots, however just peel these carrots and then dice them up into slices. Place these diced carrots into a saucepan and fill with enough water to submerge them. Bring pan to the boil and cook until soft, being sure to use a lid to make the cooking as efficient as possible.

Once carrots are cooked, drain them and puree. Placed the pureed carrots into a sieve and remove any excess water. Then weigh 800g of your pureed carrot, putting the rest to one side (it can be saved towards another batch of carrot jam or discarded).

Put your 100g of shredded raw carrot into a saucepan and add the 800 grams of puree. Place 900g of granulated sugar and stir. Once your ingredients are mixed, bring to the boil and allow to boil for five to six minutes. Take it off the heat and allow it to cool, before adding the juice and zest of four lemons.

Ladle into your jars, twist shut and refrigerate. 

Simple and sweet Gooseberry Jam

It isn’t a very popular berry, however the Gooseberry is one of Britons most traditional berries and dates back as far as the Elizabethan times. A member of the blackcurrant family, this berry is the size of a large grape. They are available from May to September, but are at their best from late June to early September.

Difficulty: ☆

Instructions and ingredients:

Gather 1.0kg of your gooseberries, 1.0kg of granulated sugar and the juice of half a lemon and place them into a large saucepan. Bring your ingredients to the boil and then reduce the heat and let it simmer for 15 minutes until the gooseberries are soft.