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Drunk in Love: Wine Pickled Grapes
£6.20
190g
Rachael
Miam Jars
Verified
Our story
Chef created, flavour led, pickles, preserves, sauces and chutneys. All plant-based, handmade and free from preservatives. We like our labels simple and easy to understand, you’ll only find ingredients you can find in a home kitchen.
While our products are all vegan, they’re for everyone. Whether you’re vegan, vegetarian or flexitarian, Miam Jars is here to help make plant-focused cooking easy, delicious and quick!
While our products are all vegan, they’re for everyone. Whether you’re vegan, vegetarian or flexitarian, Miam Jars is here to help make plant-focused cooking easy, delicious and quick!
Our Products
Apple of My Eye: Miso Apple Compote
£4.90
190g
Smooth Operator: Cinnamon Caramel Sauce
£6.50
190g
The Dinner-done One: Roasted Red Pepper Sauce
£7.50
190g
The Punchy One: Pineapple Chilli Jam
£7.50
190g
The Versatile One: Plum Kasundi
£7.50
190g
The Moreish One: Charred Aubergine Pickle
£7.50
190g
The Extra One: Mushroom XO Sauce
£7.50
190g
The Umami One: Pickled Mushrooms
£7.50
180g
About Us
Rachael Pynenburg
Message maker
Hello! I’m Rachael, former chef, now creator of delicious things in jars.
I’ve been obsessed with food and cooking since I could walk, with family and friends enduring obsessions with cake decorating, ice-cream, everything dough related, preserving, pickling and fermenting, and cheese-making.
These days, I’ve happily given up moulding people and ribbons out of fondant icing but the preserving and pickling love has stayed strong.
I founded Miam Jars in April 2023, creating plant based pickles, preserves, sauces and chutneys.
I’ve been obsessed with food and cooking since I could walk, with family and friends enduring obsessions with cake decorating, ice-cream, everything dough related, preserving, pickling and fermenting, and cheese-making.
These days, I’ve happily given up moulding people and ribbons out of fondant icing but the preserving and pickling love has stayed strong.
I founded Miam Jars in April 2023, creating plant based pickles, preserves, sauces and chutneys.
