This beautiful jar made of high-quality Polish Pottery ceramics from Ceramika Artystyczna combines traditional craftsmanship with practical functionality. The jar has a maximum volume of 450 ml (at overflow) and a usable volume of approximately 300 ml. It stands 11 cm tall, is 11 cm wide, and with two side handles, the total width is 15 cm.

The lid features a convenient indentation that allows you to place a spoon inside the jar—ideal for serving rock sugar, jam, sugar, or honey. It’s also perfect for desserts like a scoop of ice cream with whipped cream, chocolate mousse, soufflé, or gentlemen’s cream with cream.

Each piece is hand-painted and unique, crafted by the renowned Ceramika Artystyczna factory.

Product Details:

• Material: Polish Pottery ceramics

• Volume: max. 450 ml (overflow), usable approx. 300 ml

• Dimensions: 11 cm height, 11 cm width, 15 cm width including handles

• Lid with spoon indentation

• Two handles on the sides

• Hand-painted, dishwasher safe

• Versatile use: rock sugar jar, jam jar, sugar jar, honey jar, dessert serving

• The jar is also available with a slightly smaller volume : Handcrafted Sugar Bowl in Polish Pottery 200 ml

• The jar is also available in a smaller version without a handle : Sugar Pot without Handle in Polish Pottery 100 ml

Jam and Jelly Recipes

1. Strawberry Jam

Ingredients:

• 1 kg strawberries

• 500 g jam sugar (2:1)

• Juice of half a lemon

Instructions:
Wash and hull the strawberries, cut into smaller pieces. Mix with jam sugar and lemon juice and let sit for 1 hour. Boil while stirring for about 4 minutes until thickened. Pour into sterilized jars and seal.

2. Raspberry Jelly

Ingredients:

• 1 kg raspberries

• 500 g jam sugar (2:1)

Instructions:
Press raspberries through a fine sieve to remove seeds. Mix the juice with jam sugar and bring to a boil. Boil for 3–4 minutes and pour into sterilized jars.

3. Apricot Jam

Ingredients:

• 1 kg apricots (pitted)

• 500 g jam sugar (2:1)

• Juice of one lemon

Instructions:
Cut apricots into chunks, mix with jam sugar and lemon juice and let sit for 1 hour. Bring to a boil and simmer for 4 minutes. Pour into jars and seal.

4. Red Currant Jelly

Ingredients:

• 1 kg red currants

• 500 g jam sugar (2:1)

Instructions:
Wash and clean currants. Press out juice or strain it. Boil juice with jam sugar for 3 minutes and pour into sterilized jars.

5. Rhubarb-Strawberry Jam

Ingredients:

• 500 g rhubarb (cut into pieces)

• 500 g strawberries

• 500 g jam sugar (2:1)

Instructions:
Mix rhubarb, strawberries, and jam sugar and let sit for 1 hour. Bring to a boil and cook for 4 minutes. Pour into jars, seal, and let cool.