There’s no denying it, the nights are getting darker, the weather colder and there’s barely a green leaf in sight. Its the time of year that Keats described as a ‘season of mists and mellow fruitfulness’ but here at the Bottle Company we’re already missing summer. The good news is that Autumn brings a whole host of yummy goodies and, due to a lingering summer, Britain has had a bumper crop of fruits and berries this year. Fruits in season include Blackberries and damsons, both of which make fantastic jam to fill our jam jars with.  Try this recipe for making one of our favourites -


1.3kg blackberries, washed
2 large cooking apples, washed, cored and diced
450ml water
1 lemon, juice only
preserving or granulated sugar
5 of our jam jars, available here  (don’t forget to choose your jam jar lids too!)
You’ll need a jelly bag (available from places like Amazon or Lakeland) or a teatowel is also OK to use

Preparation method

Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring out and leave to cool. Arrange the jelly bag on an upturned stool with a large bowl underneath.

Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.

Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.

Tip the fruit and juice into the jelly bag and leave to drip into the bowl until all the juice has been released (around 8 hours).

[ buy some jam Jars from the Bottle Company ;-)  ]

Warm the jam jars in the oven – 130C/250F/Gas ½ for 10-15 minutes.

Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.

Skim away any scum from the top of the jelly and pour into the jam jars (careful, its hot!). Cover with our jam jar lids, available from the shop (link), and store in a cool, dark place…Im sure they wont be full for long!

Also the apple season has kicked off, which (for people like us based in the South West) can only mean that it’s time for cider!  If you’re not brave enough to attempt cider making but love a good apple, try juicing apples and straining.  This juice tastes so much better than the stuff in the supermarkets and looks great in one of our beer bottles or cider bottles.  Adding a few mint leaves into the bottle a couple of hours before serving will transform your juice.