Delicious homemade preserves
Full of flavour, high in quality
My wide range of marmalades embrace not just the traditional breakfast marmalades, but also unique products with fusions of flavour, complimenting the base flavours and adding a bit of verve and character.
My Seville Orange Marmalade and Seville Orange and Whisky Marmalade won Silver Awards at The World Marmalade
Awards in 2012 when I made my first entry. Since then I have won 6 further awards including a Gold Award for my Lime & Gin Marmalade. The Awards are held in Dalmain Cumbria and are sponsored by Fortnum & Mason.
My jam recipes are a mixture of handed down notes, traditional but never tired cookery books and an injection of ideas, suggestions and my ever-roaming imagination! Basic strawberry and raspberry will never stop being popular, perfect from cream teas and toast. But one of the most popular jams to date is the Strawberry, Rhubarb and Vanilla – a refined conserve for scones and victoria sandwiches.
Sophie’s Seedless Raspberry Jam was one of the fastest-selling products I have ever made. In memory of local girl Sophie Bell who tragically died of a brain tumour in 2012 aged just 9, this jam raised £1703 for The Brain Tumour Charity and EACH. No longer in production on a regular basis, this jam has made a cameo appearance at Sophie’s Christmas Fair, was held in Exning for five year.
Jellies are made with just the juices of fruit to produce a clear preserve to compliment meat, cheese and toast. My jellies are expanding in range and include a very pretty pink jelly made with apples and purple sage (ideal for enjoying with pork), a classic Mint Jelly and a fabulous Sloe Gin and Juniper Jelly for game. I have also tried to revive the Victorian English tradition of Quince Jelly, Medlar Jelly & Crabapple Jelly.