in the know.
Jam-maker Sarah Churchill gives classic varieties a new lease of life
WORDS: LINDA SEARBY/GUILD OF FINE FOOD. PHOTOGRAPHS: RICHARD FAULKS/GUILD OF FINE FOOD
Although it’s been more than 10 years since Sarah Churchill made her first test batch of Blaisdon Red Plum Jam, the taste is still firmly etched in her memory. “I wanted to create a jam that not only tasted amazing but had great provenance and a story connected to where I live,” says the founder of The Artisan Kitchen preserves.