Buy Blackberry Jam Jar Labels

blackberry jam jar labels

With this season’s abundance of blackberries crowding out the hedgerows, there will be plenty of preserving needed to make the most of them. Jams and cordials are the most common ways to use up blackberries, but make sure you know what your jars contain by using blackberry jam jar labels. Wares of Knutsford have a wide selection of self-adhesive labels to choose from, with the ‘Words of Art’ range particularly popular.

Blackberry jam jar labels by ‘Words of Art’

The ‘Words of Art’ range of labels features images taken from original watercolour paintings by Rosemary and Caroline Wagstaff, a mother and daughter artist team. The labels come in packs of 18 in a useful 75mmx50mm size and are self-adhesive. A central, white panel is for writing the contents upon and is surrounded by a border of juicy looking blackberries. They are a very neat and simple solution to blackberry jam labels but the Wares of Knutsford range has plenty of other options if they aren’t quite what you are looking for.

Using blackberry jam jar labels

You don’t have to use the blackberry jam jar labels just for jam, they are equally suitable for cordial or any other blackberry preserving endeavours.

Blackberry and apple cordial

Cordials are very easy to make. Not unlike jam, they involve boiling up fruit and sugar, but in this case you don’t need to reach a setting point so the boiling time is shorter.

  • 500g blackberries, washed and stalks removed
  • 1kg dessert apples, washed and roughly chopped
  • 1 lemon, juiced
  • Granulated sugar – quantity determined by the amount of juice you extract from the fruit: you will need 400g sugar for every 500ml of juice
  • Water

Add the apples and blackberries to a preserving pan or any other large, heavy based saucepan. Fill the pan with water to about halfway up the level of the fruit and bring to the boil slowly. Simmer gently for 10-20 minutes or until the fruit is soft and squidgy – the riper the fruit, the quicker the process. Stir in the lemon juice.

Strain the fruit mixture through a clean piece of muslin or a very fine sieve. Measure the amount of liquid you get and add it to another, clean saucepan with 400g of granulated sugar for every 500ml of juice. Heat the cordial mixture slowly, stirring regularly until the sugar has completely dissolved. Turn up the heat and bring to a rapid boil, holding it for five minutes. Transfer into sterilised bottles and seal while still warm.

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