Jam jar recipes are a great way to feed a crowd stylishly at summer picnics. From simple crudité pots to cookout inspired s’mores dessert pots, we’ve got 5 easy jam jar recipe ideas that are perfect for picnics!
Crudités & Hummus Picnic Pots
A simple crowd pleaser for a picnic, choose whatever flavour hummus (or other dip) you fancy and pair with fresh, seasonal crudités. Fancy making your own? Try our recipe for butterbean and roast garlic hummus or beetroot, whipped goat’s cheese and mint dip.
Makes 2 pots
- 1 tub of your favourite hummus
- 2 carrots
- 1 red or yellow pepper
- A few radishes
- 1-2 sticks celery
- Divide the hummus between the glass jars.
- Peel the carrots, cut into batons.
- Cut the pepper and celery into similar sized batons.
- Add to hummus pots, screw on the lids and take to your picnic.
This pared back margarita recipe lets the ingredients speak for itself – tangy lime, sweet agave and smoky mezcal are delicious on a hot summer’s day.
Makes 1 large cocktail (or for 2 to share)
- 100ml mezcal
- 50ml fresh lime juice
- 40ml agave syrup
- 40ml cold water
- A slice of lime
- Add all ingredients except the slice of lime to a jar, secure the lid tightly and shake well.
- Add a slice of lime and re-seal.
- Keep in the freezer before taking on your picnic and if you can, add ice before serving.
Mini Poke Bowls
Mini layered poke bowls are a sophisticated addition to a picnic spread. Make them vegetarian using tofu or use sashimi grade salmon. Just make sure to keep them well chilled (and remember to pack a fork!).
- 40g sushi rice
- 70g cubed sashimi grade salmon (or tofu)
- ¼ carrot
- ¼ cucumber
- A few pieces pickled ginger
- 1 tsp Clearspring yuzu ponzu seasoning
- A sprinkle of shichimi togarashi or sesame seeds
- Cook the sushi rice according to pack instructions, cool as quickly as possible and keep refrigerated until ready to use.
- Peel and julienne the carrot.
- Finely dice the cucumber.
- Dice the salmon, tuna or tofu.
- Portion 80g cold, cooked sushi rice in the base of the jar, then the fish/tofu, then the cucumber and carrot.
- Pour the yuzu over and then top with a few pieces of pickled ginger and the shichimi togarashi or sesame seeds.
- Seal and keep chilled.
This indulgent dessert pot is inspired by the American cookout classic and layers organic digestives, a rich ganache and marshmallows. If you don’t have a blow torch you can toast marshmallows on a campfire, gas hob or on a baking tray under the grill then add to the glass jar.
Makes 2 large pots (great for sharing)
- 5 digestive biscuits
- 75ml double cream
- 75ml whole milk
- 150g dark chocolate
- 6-8 marshmallows
- Finely chop the chocolate and add to a heatproof bowl.
- Heat the milk and cream together in a small pan until just below boiling point.
- Pour over the chopped chocolate and leave to stand for 5 minutes. Then stir together. If there are still pieces of unmelted chocolate, put the bowl over a pan of barely simmering water and gently warm until all the chocolate is melted. Cool the ganache to room temperature.
- Roughly crumble up four of the biscuits – you don’t want a fine crumb, leave some small pieces whole.
- Divide the crumbled biscuits between two glass jars. Top with the room temperature chocolate ganache, another half crumbled half biscuit per jar and 3-4 marshmallows. Blowtorch until slightly melted and charred.
Gazpacho with Sourdough Croutons
Deliciously cooling on a hot day, this Spanish chilled soup is quick and simple to whizz up in a blender. Add homemade croutons just before serving.
Makes 6 jars
- 2 red peppers, diced
- 1/2 medium cucumber, plus a little extra for garnish
- 600g large vine tomatoes
- 50g slightly stale crusty sourdough bread
- 1 clove garlic, crushed
- 60ml extra virgin olive oil
- 1 tbsp sherry vinegar
- A big pinch Maldon salt
- Remove the crusts from the bread – toss in olive oil and a little salt and toast in the oven at 180C or in a frying pan until crisp and golden.
- Finely chop the peppers, cucumber and tomatoes – reserve a little red pepper and cucumber for garnish if you like
- Place all ingredients in a blender and blend to a puree. Chill until needed.
- Divide between jars and seal. Top with the croutons and reserved diced cucumber and pepper just before serving.