Jams, Curds and Marmalade

This preserve is a step toward the future for jam; fresher, fruitier and tastier than our old recipe. 18 months ago we tweaked our recipe to increase the amount of fruit and offset this by reducing added sugar. We have moved from a traditional 65% sugar jam with 40% fruit to a 54% sugar fruit preserve with 48% fruit. That’s 20% more fruit and 17% less sugar!

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