This is a photo of a jam pot from around 1940. It would have come from the local grocery shop. When it was emptied, the pot would have been washed thoroughly and re-used in the Autumn for storing homemade jam. Here is a typical jam recipe from that time:
BLACKBERRY AND APPLE JAM
- 1kg blackberries
- 2kg sugar
- 800g apples, peeled and cored
Put the apples and blackberries in a bit saucepan. Add 100ml water. Place over a medium heat and simmer gently for 10 to 15 minutes until tender and reduced. Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat. Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes. Then remove the pot from the heat and try again with another chilled saucer. Set aside to cool for 1 hour. Sterilise a jam pot in boiling water and dry thoroughly before storing the jam inside.