Jay Kendal of Preserved by Jay
Jay is a long standing stallholder at Lewes Farmers Market making vegan and preservative-free preserves using local and organic ingredients.
I met Jay at the Riverside Café to ask about her journey to becoming one of the markets popular producers and to get her top tips for making successful fruit preserves.
“I’ve always been a bit of an entrepreneur, knitting and making things to sell.” Jay explained, “In 2011, after my parents died, I wanted to try something different and went along to the Tuesday Country Market in Ringmer Village Hall to sell my crafts; however, I was asked, if I could bring baked goods” After a short while of making and selling cakes, Jay won a bursary for a 3-day preserving course at Denman College Oxfordshire, the Women’s Institute College. Jay came home at the end of the course with a suitcase full of preserves which she then sold.
The preserve making blossomed from there with customers asking for more and Jay tried making different marmalades. At one time she was making over thirty different marmalades.
“I practised lots, bought more books and followed other preserve makers on Instagram, learning from them and exchanging ideas.” By this time Jay had become the rep for the Ringmer Country Markets and heard of an opportunity to sell at the Lewes Farmers Market. With lots of enthusiasm, no car and some help, for 5 years Jay has brought her wide range of preserves to sell at Lewes on the first and third Saturdays of the month.
I asked Jay where she sourced her ingredients and was surprised at how much is very local, “I walk along local country lanes and fields to forage sloes, brambles, rosehips, haws, crab apples, damsons and quinces and get some from allotment holders who leave out seasonal gluts.” On market days Jay sources seasonal local organic vegetables from Ashurst Organics, based in Plumpton and uses their wonky veg for chutneys. The rich tasting heritage apples from Ringmer Community Orchard can also be found in her chutneys, mincemeat and Christmas cakes.
It was clear that Jay does not take the easy route and sources carefully, following organic farms in Spain to source high quality Seville Oranges for her marmalade. With all the foraging, preserve making time, social media promotion work and delivering by bus, I wondered what the work load was, “I work 6 or 7 days a week” Jay said, “the only time off is when I am at the market or delivering.” That didn’t sound like time off to me.
Jay’s reputation is growing, she explained how she networks with a small farm training group and through them has shared her knowledge of preserve making with Marcus Wareing, the Michelin Starred Chef of BBC One’s Master Chef, the Professionals. Jay also supplies hamper companies and makes preserves for other businesses, who sell under their own name.
Jay’s top tips: sterilise your jars immediately before you need them, as the jam is boiling, and fill the jar to the very top, so there is no gap for air and possible germs that could ruin the preserve.
Jay’s top tip
Fill the jar to the very top, so there is no gap for air and possible germs
Jay’s recommended book: ‘Lets Preserve it’ by Beryl Wood, now available on line.
Jay’s favourite marmalade: lemon, ginger and gin marmalade, perfect with toasted sourdough bread.
Katharine Finnigan, Common Cause Director and one of the founders of Lewes Farmers Market, 1st and 3rd Saturday of the month, Friars Walk Car Park.
