THE home-baking revolution has been a boon for sweet spread sales, according to English jam manufacturer Duerr’s boss, Richard Duerr.
Late last year he told Scottish Grocer that sales were up by 50%, partly because cooks were buying the firm’s products to make the old-school desserts advocated by TV baking gurus Mary Berry and Paul Hollywood.
“Some of the growth can be attributed to the rise in home-baking and the popularity of using jams and spreads to create showstopping baked creations and to rustle up traditional puds like jam roly poly and bread and butter pudding,” he said.
This year Duerr plans to launch a home-baking jam. It will be ‘bake-stable’ – designed for filling cakes, biscuits and other sweet treats.
He stressed that the company’s products can also be enjoyed in conventional ways. “Jams and marmalades are relatively cheap and versatile. They can be spread on toast to be eaten on the hop, paired with pastries for leisurely weekend fare or dolloped into porridge to brighten a cold winter morning.” And, while analysts say marmalade sales are under pressure, Duerr said his firm’s marmalade sales are steady. He reckons the long-established spread is being chosen by traditionalists to top their toast and by keen cooks to glaze meats.
