Jams, Preserves & Condiments

Jams

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Strawberry jam

Raspberry jam

Apricot jam

Plum jam

Mixed berry jam

Fig jam

Marmalades

Header product — groups varieties.

Orange marmalade

Lemon marmalade

Grapefruit marmalade

Chutneys

Header product — groups varieties.

Tomato chutney

Mango chutney

Apple and onion chutney

Plum chutney

Relishes

Header product — groups varieties.

Tomato relish

Beetroot relish

Corn relish

Zucchini relish

Pickles

Header product — groups varieties.

Bread and butter pickles

Dill pickles

Pickled onions

Pickled beetroot

Fruit pastes

Header product — groups varieties.

Quince paste

Fig paste

Fresh fruit (seasonal)

Strawberries, raspberries, apricots, plums, figs, citrus — buy in season for best margin.

Fresh vegetables

Tomatoes, beetroot, corn, zucchini, onions, capsicum.

Caster sugar / jam sugar

Brown sugar

White vinegar

Apple cider vinegar

Lemon juice / citric acid

Preservative and pectin activator — essential for setting and pH control.

Pectin (commercial)

For low-pectin fruits such as strawberries and blueberries.

Salt

Spices (mustard seeds, coriander, cumin, chilli, ginger, cloves)

Mustard seeds are a declared allergen.

Garlic

Mango

For mango chutney.

Quince

For quince paste — short seasonal window.

Large preserving pot / maslin pan

The defining piece — heavy bottomed, large capacity. Essential for even heat distribution and preventing scorching.

Jam / candy thermometer

Setting point is 105°C — a reliable thermometer is essential.

Jar tongs / jar lifter

Wide mouth funnel

Ladle

Sterilising equipment

Oven or dishwasher — jars must be sterilised before filling.

Display baskets and boards

Trestle tables

Gazebo/marquee

Cash float/till

Market stall setup / preserves stall

Glass jars (various sizes — 125ml, 250ml, 500ml)

Lids and seals

Ingredient and allergen labels

Required for all pre-packaged food — must include ingredients, allergens, best before date, producer name and address.

Decorative covers / fabric tops

Twine / ribbon

Branded stickers / labels

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

pH and water activity compliance

Preserves must achieve safe acidity — pH below 4.6 — to prevent botulism. High-sugar jams and high-acid pickles are generally safe. Low-acid chutneys and relishes need careful pH management. Test with pH strips or a meter.

Accurate labelling compliance

All pre-packaged preserves must show: ingredients list, allergens, best before date, net weight, and producer name and address. Required under FSANZ Standard 1.2.5.

Allergen labelling compliance

Mustard seeds in chutneys and relishes are a declared allergen. Sulphites in dried fruit must also be declared.

Home kitchen registration

If making from home — must be registered with local council and inspected. Requirements vary by state.

Market stall fee

Fuel — travel

Fuel — cooking/preserving