Wares of Knutsford is pleased to introduce an exciting new range of stylish jar labels. The colourful selection by Words of Art is ideal for jams and preserves, cordials, liqueurs or fruity sauces of any kind.
Word of Art fruit jar labels
The labels feature a range of fruit borders, with all the images supplied from original watercolours created by mother and daughter artistic team Rosemary and Caroline Wagstaff. The stylish fruit jar labels are self adhesive and feature a white panel in the centre for you to write on the jar’s contents or any other information you want to include. Motifs in the selection include rainbow fruits, blackberry, strawberry, oranges, cherries, citrus fruits or plums, for example. There are a couple of other options apart from fruits, including onions – great on chutneys or pickles – a beehive label for honey, garden gate or crown motifs.
Apart from the Words of Art range, Wares of Knutsford’s bottle and jar labels selection includes various other designs such as spots or stripy border motifs and plain monochrome prints.
The labels, along with attractive jar covers and ribbons, will help to jazz up any jars given as gifts or displayed on open kitchen shelves.
Fruit jar labels for preserved lemons
The Words of Art citrus fruit labels pack is ideal to adorn jars of tangy preserved lemons.
Quantities should fill 4 x 250g jars:
- 10-15 lemons, unwaxed
- 250g sea salt
- 2 sticks cinnamon
- 2 dried red chillies
- 4 bay leaves
- Handful of peppercorns
Prepare the lemons by scrubbing them clean and cutting each one lengthways into halves, and then each half twice so you get six long, thin slices from each lemon.
Pack the lemon slices tightly into sterilised jars along with the salt, so each lemon piece is generously coated. Add the herbs and spices at the same time so that they are evenly distributed among the jars.
Store the jars away in a cool, dark place for about three months, turning top to bottom regularly to make sure the salt is evenly distributed. The lemons will develop a yellowy brown colour as they mature.
Keep open jars in the refrigerator, topping up with olive oil or lemon juice with each use.
Use the rind of the lemons only in cooking, to add extra flavour to mashed potato, rice and fish dishes, prawn curry or to make authentic tasting Moroccan tagines.