Marmalades

Marmalade is traditionally made from the juice and peel of citrus fruit and we make our marmalades in small batches using traditional family recipes and methods. We are also working on some jelly marmalades (shredless) for release later in 2016 for those who like the taste, but not the peel. The marmalade making year begins in January when the bitter Seville oranges have their short season and we try to make plenty to keep us going throughout the year, but when these varieties are gone they are gone. When the Sevilles are no longer available we make other varieties throughout the rest of the year and have plans to develop more. We use granulated cane sugar in all of our marmalades and do not add any artificial flavours, preservatives or sweeteners.

Our marmalades have a best before date one year from the date of production and will be fine kept in a cupboard, larder or other cool, dark, dry place for many months; once opened they should be refrigerated and used within 3-4 weeks.

Jellies are made from only the juice of the fruit strained though a muslin bag, therefore the yield is lower per batch than would be obtained with a jam. Jellies should be clear and not cloudy and may be flavoured with herbs or other spices. Many jellies can be served instead of a jam, for those who don’t like fruit pips for example, but many also make a lovely accompaniment to savoury dishes such as cheese or as a condiment to accompany a Sunday roast. We use granulated cane sugar in all of our jellies and do not add any artificial flavours, preservatives or sweeteners.

Our jellies have a best before date one year from the date of production and will be fine kept in a cupboard, larder or other cool, dark, dry place for many months; once opened they should be refrigerated and used within 3-4 weeks.

All our marmalades are 340g.