Summer Jam Ideas

With summer holidays upon us, here are some great ideas to use your chilli jams and fruit preserves. From light, summery lunches to some delicious desserts, our jams are perfect for summer eating.


Ploughman’s with Chilli Jam

Great for al-fresco eating, try teaming Fireflame Chilli Jam with thick granary bread, ham, cheese and salad for a spicy twist to a classic lunch.

chilli jam dressing

Chilli Jam Salad Dressing

Make a simple spicy salad dressing using Fireflame Chilli Jam. Mix the Fireflame Chilli Jam with a little bit of oliver oil and season to taste. Drizzle over your salad leaves.

lemon drop chilli quiche

Lemon Drop Chilli Quiche

Quiche is the perfect summer lunch and serving it with some Lemon Drop Chilli Jam on the side gives it a delightful spicy twist.


Ice Cream

Our fruit preserves make the perfect topping for ice cream. Alternatively, soften some ice cream and ripple the jam through it and freeze again before serving. We love our King George Blackberry Preserve rippled through vanilla ice cream.


Fruit & Yoghurt

Our fruit preserves also make a tasty addition to fruit and yoghurt. Take your favourite summer fruits, top with yoghurt and a generous helping of fruit preserve. I love a mix of raspberries, nectarines and cherries with greek yoghurt and finished off with our Alphonso Mango Preserve.

All of our chilli jams and fruit preserves are available on online now. For more ideas follow us @singlevarietyco and check out our website.

Much jam love,

Kate x

RECIPE...Mango Jerk Chicken with Rice & Peas

We love our Limited Edition Alphonso Mango Preserve but surprisingly it isn't just for sweet dishes.  You can also use it in savoury dishes too to add a fruity sweetness. We have a delicious recipe to share with you for when you fancy making something a little different for dinner this summer.


Mango Jerk Chicken with Rice & Peas

The flavour combination of Jerk chicken with mango works really well and is seen in many recipes. The sweetness of the mango works really well with jerk seasoning, and this is true in this recipe as well.

Ingredients (serves two)

  • 2 chicken breasts, cut into strips

  • Tablespoon olive oil

  • Tablespoon jerk seasoning

  • 2 tablespoons Alphonso Mango Preserve

  • 100g basmati rice

  • Half a tin of coconut milk

  • 1 garlic clove, minced

  • Half teaspoon all spice

  • 2 spring onions

  • Half a tin of kidney beans

  • Chives for garnish (optional)


  1. Preheat the oven to 180°C.

  2. Mix the olive oil and jerk seasoning in a bowl then add the chicken and stir until it is well coated in the mixture.

  3. Lay it out on a baking tray and bake for 15 minutes.

  4. Remove from the oven and spoon over the mango preserve, then return to the oven for a further five minutes or until the chicken is cooked through.

  5. While the chicken is in the oven make the rice.

  6. Rinse the rice under cold running water and tip into a pan along with all the remaining ingredients except the kidney beans and chives.

  7. Season and add 150 ml cold water and set over a high heat. Once it boils, turn it down to a medium heat, cover and cook for 10 minutes.

  8. Add the kidney beans, cover and set aside for 5 minutes until all the liquid has been absorbed. Garnish with chives and serve with the chicken.

Alphonso mango preserve.png

The Alphonso Mango Preserve is still available to buy online here.

Much jam love,

Kate x

Mango Recipe Ideas

Whether you want something simple to use your mango preserve in, or you’re up for making a recipe, we have some delicious ideas for how to use our Alphonso Mango Preserve this summer.

Alphonso Mango Preserve, Fruit & Greek Yoghurt

I love this summertime breakfast idea. I chop up some of my favourite seasonal fruit, including nectarines, strawberries, cherries and raspberries, and then serve with thick greek yoghurt and top with a generous dollop of Alphonso Mango Preserve. For some crunch, I add in some granola.


Coconut & Alphonso Mango Preserve Smoothie

Blend coconut milk (such as Alpro) with banana and Alphonso Mango Preserve. For an extra creamy smoothie add in some coconut milk yoghurt too. This is vegan too, so perfect for anyone on a dairy free diet.

mango meringue tray bake.JPG

Meringue Tray Bake

This is such a delicious and simple dessert to make this summer and impress your friends and family.

Make a basic meringue mix by whisking 3 large egg whites to soft peaks, then gradually add 175g caster sugar, 1 tablespoon at a time, until stiff peaks are formed. Spoon into a lined swiss roll size tin and level carefully. Bake in a pre-heated oven at 130 fan for approximately 30 minutes.

Once cooled, lightly whip 150ml double cream and then stir in 150g greek yoghurt, a couple of tablespoons of Alphonso Mango Preserve and half a punnet of raspberries. Top with the remaining punnet of raspberries and generous drizzles of Alphonso Mango Preserve.

I hope this gives you some mouthwatering ideas for how to use your Alphonso Mango Preserve this summer, which is available to buy online here.

Much jam love,

Kate x

RECIPE...Rhubarb & Custard Tart

Easter maybe just around the corner, but rather than getting sucked into everything chocolate, here at Single Variety Co we’re still loving eating our Limited Edition Harbinger Rhubarb Preserve whilst it is still in stock. And we have a delicious recipe to share with you in case you have half a jar hanging around in your fridge waiting to be used up. Enjoy!!


Rhubarb & Custard Tart

When you think of classic combinations, rhubarb and custard instantly comes to mind! We’ve combined the two into this delicious tart. If you’re stuck for time, you can always buy a 375g block of ready-made dessert pastry rather than make your own.

Ingredients (serves 8)

For the pastry:

  • 225g plain flour

  • 175g butter, chilled and cut into cubes

  • 45g icing sugar

  • 1 large egg

  • 1 tbsp ice cold water

For the filling:

  • 1/2 jar Harbinger Rhubarb Preserve

  • 150ml whole milk

  • 150ml double cream

  • 3 eggs

  • 85g caster sugar

  • 1 tsp vanilla essence


  1. To make the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add in the sugar, egg and water, and pulse again until the dough starts to come together. Empty onto a lightly floured work surface and knead a few times until smooth. Shape into a disc and put in the fridge for at least 30 minutes, or preferably overnight. 

  2. Preheat the oven to 180°C and place a baking sheet in to warm up. Roll the pastry out to the thickness of a £1 coin and use to line a 23cm loose bottomed tart tin. Leave the excess pastry hanging over the sides. Line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes.

  3. While the pastry is baking make the filling. Heat the milk, cream and vanilla essence in a saucepan until boiling and take off the heat.  Whisk the eggs and sugar together, then pour in the hot milk mixture, whisking continuously. Strain into a jug.

  4. Spoon approximately half a jar of rhubarb preserve onto the baked pastry, then carefully pour on the custard. Place back in the oven for 35-40 minutes. The tart should have a slight wobble when you remove it from the oven, as it will continue to cook slightly once it’s out.

  5. Allow to cool for 30 minutes then trim off the excess pastry with a sharp knife (facing away from the custard), slice and serve. Best eaten the same day.


Our Limited Edition Harbinger Rhubarb Preserve is still in stock and you can buy some online here.

Much jam love,

Kate x