Preserves

We started making jams and curds as we were given some tried and tested recipes by our grandmother, Mary Daugherty, a longstanding member of the Cheshire W.I. The first we tried was her prize winning lemon curd, which we do in small batches the day before the market so it is as fresh as possible. This proved popular so we carried on with jams as the fruits came into season.

All the fruit comes from our own orchard except the oranges, lemons and apricot which we buy in. Our jams contain 50% fruit, nothing is added other than a bit of lemon juice to help it set. We use organic sugar but are hoping to source Demeter sugar to make the jams fully biodynamic. Once we have got our 4 kids fed, bathed and asleep, we start on the jam. We do small batches of 20/25 jars each time. We limit the boiling time to get the best fruity taste therefore it is not hard set and can be served as a dessert topping as well as on toast.

Seville Orange Marmalade

Apple & Blackberry Jam