These are slightly soft set for delicious flow and full of flavour. The marmalade completely wakes up your morning toast...the raspberry is so tangy-fruity...the blackcurrant is full of berries...the lemon and passionfruit is our best seller (just saying!) and the strawberry is plain old delicious. There are no wrong decisions!
Choose any two and we'll dispatch them by courieir asap after your order arrives to rescue your cake, toast or scones!!
Choose 2 preserves:
- Strawberry with a hint of Elderflower
- Raspberry with a hint of Blackberry
- Blackcurrant with a hint of Plum
- St Clements Orange and Lemon Marmalade
The price includes UK standard class Royal Mail. The jars are 340g in size, excepting Lemon Curd which is 325g. Every spoonful is delicious!
These products have a minimum 'best before' date of 6 months and make excellent treats to take to friends too. Keep preserves in the refrigerator after opening.
STRAWBERRY JAM WITH A HINT OF ELDERFLOWER: Sugar, Strawberries (45%), Elderflower (<3%), Gelling Agent: Pectin, Citric Acid. Total fruit content 45g per 100g. Total sugar 65g per 100g. May contain traces nuts. No artificial flavouring, colouring or preservative. Gluten free.
RASPBERRY JAM WITH A HINT OF BLACKBERRY: Sugar, Raspberries (40%), Blackberries (5%). Gelling agent: Pectin, Citric Acid. Total fruit content 45g per 100g. Total sugar content 65g per 100g. May contain traces of nuts. No artificial flavouring, colouring or preservative. Gluten free.
BLACKCURRANT JAM WITH A HINT OF PLUM: Sugar, Blackcurrants (40%), Plums (5%), Gelling Agent: Pectin, Citric Acid. Total fruit content 45g per 100g. Total sugar 65g per 100g. May contain traces nuts. No artificial flavouring, colouring or preservative. Gluten free. Part stoned
ST. CLEMENTS MARMALADE WITH A HINT OF ORANGE AND LEMON: Sugar, Oranges (25%), Lemon (5%) Gelling Agent: Pectin, Citric Acid. Total fruit content 30g per 100g. Total sugar content 65g per 100g. May contain traces of nuts. No artificial flavouring, colouring or preservative. Gluten free.
