How to Price Your Homemade Jams, Pickles & Ferments for Profit
Most home producers underprice their jars. Not because their food isn’t good enough—far from it—but because they guess instead of using a simple structure. Here’s a clear way to think about pricing so you can cover costs and actually earn money.
Quick Answer
You should price your preserves based on ingredient cost + jar cost + energy + time value + stall fees + profit margin. Most beginners only count ingredients, which leads to working for free. My book Preserving for Profit walks you through exact worksheets, examples and printable templates.
1. Ingredients are only one part of the price
Many beginners calculate a price like this: “I spent £6 on fruit and jars and made 6 jars, so £1 per jar.”
That’s not the real cost. You also need to include:
- Sugar, spices, vinegar
- Energy (hob time), sterilising, washing-up
- Labels and printing
- Market stall fees or fuel for delivery
Once these are included, you have a realistic starting point.
2. Your time has value
If you spend two hours making chutney and then charge £2 per jar, you'll make pennies. Treat your time as a business input—because it is.
3. Price for the market you’re in
Village markets can often sustain higher prices than large general markets. Customers buying handmade, small-batch preserves expect to pay a little more.
4. Profit margin isn’t greedy
A margin simply means you have money left for future batches, replacement equipment and growth. Without it, the business collapses.
Want step-by-step pricing worksheets?
Preserving for Profit includes:
- Printable pricing templates
- Example cost breakdowns
- Profit calculators
- Advice for markets, cafes and small shops
Start pricing with confidence
If you want to stop guessing and start earning properly, the book gives you everything laid out clearly.