england preserves
BERMONDSEY BRAMBLE

Blackberry jam is a jam of such subtle delicacy . With less acidity than many other soft fruits, it’s individuality comes from it’s unexpectedness. The romance of the wild uncultivated plants that grow up and down the country and are harvested by the nation on many an afternoon stroll. Not that we collect ours in that way but the association is still there.

 

Through much experimentation over time, blackberry jam has proved to be the perfect companion to peanut butter in a sandwich.

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BLACKCURRANT BLIGHTY

With our Blackcurrant Blighty jam we really wanted to embrace and emphasise the sour character of the blackcurrants. Blackcurrant Blighty has the lowest level of sugar in the range with just enough sugar to create a delicious, sweet, sour jam that makes you salivate for more.

 

It is a wonderful addition to a rich buttery croissant.

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CHERRY AMOUR

Wonderfully deep, well rounded, aromatic flavours with a hint of almond. These cherries are sourced from a historic orchard in Essex.

 

This jam can be baked into stunning Bakewell Tarts or stirred into your morning yoghurt.

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DARLING DAMSON WITH STONES

Damsons evoke the English countryside perhaps more than any other fruit as they bejewel our hedgerows in late summer and early autumn. Sadly forgotten and underused by a generation but celebrated in a renaissance by chefs and artisan producers like ourselves.


Damsons make the best jam in Sky’ s opinion. Their combination of sweet verses acid is perfection, and sucking the jam off the stones as you serve yourself only adds to the enjoyable experience of the eating.

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GOOSEBERRY & ELDERFLOWER JAM

This is definitely one for the grown ups. The almost savory flavour of the gooseberries are balanced by the heady aromatics of the elderflower. A very English combination that leads one to plan afternoon teas, just for the occasion of eating it.

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REDCURRANT, RHUBARB & VANILLA JAM

The inspiration for this jam was taken from Kai’s favourite childhood sweet, the rhubarb and custard bonbon, and we have had many customers telling us that it takes them straight back to their own childhood.


The vanilla in this jam completely mellows out two very acidic fruits. You wont get the enamel tooth attack that you get with so many rhubarb products. In fact this is such a mellow combination that we are not sure we should call it jam but maybe just pudding? Indeed this is how we often eat it, spooned onto really good Crème Fraiche. Or if you have one , stir the two together and put it in the ice-cream maker for something really special.

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LONDON MARMALADE

We make our marmalade with 100% Seville oranges that give a huge amount of flavour intensity. Bitter, chunky pieces in a soft sweet/sour jelly. Our marmalade has a truly homemade feel and is best described as a ‘proper’ marmalade.

 

Spread onto warm whole meal toast along side a good cup of tea is the homeliest breakfast available.

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PEAR, DATE & ALE CHUTNEY

This is a very straight forward chutney. We wouldn’t of course want to make it sound boring, but at the same time it is a welcome addition to a cheese sandwich without overpowering any of the other components.


It is very well balanced, fruity, with a hint of ginger. In fact this is such a well balanced, fruity chutney that we have French customers that eat it with their Fois Gras.

 

One of the many wonderful aspects to being part of the Spa Terminus, is that we are surrounded by other artisan producers. Through this close proximity we forge collaborative alliances, like the one with our immediate neighbours, The Kernel Brewery who supply us with the ale for this excellent chutney.

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PICCALILLI

Crunchy fresh vegetables in a piquant mustard sauce . A marriage made in heaven to accompany a pork pie . In fact one should not exist without the other. The cauliflowers for our Piccalilli are hand floreted so you don’t end up with a vegetable mince. The use of English cider vinegar from Aspalls give our Piccalilli a sharp clarity that is unusual.

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RASPBERRY DELUXE

Raspberry Deluxe vies with Strawberry Days for poll position in popularity in our range of jams. And indeed it has the backing of Kai, it being such a strong part of his Norwegian heritage. Through his dedication to Raspberry Jam, he has worked really hard to produce the ultimate pot. Experimenting with different Raspberry varieties as to how their structure and pips lend themselves to the final product. Deliberating over the sugar content. Bringing it low enough for the ar omatics to shine through but not so low that the usually unnoticeable sulphurus dimension does not come through.

 

Watch this space, the quest will never be over!

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RED ONION MARMALADE

Cooked onions are one of the most delicious things you can ever eat and they are the corner stone of almost everything we eat. So with this in mind it is no wonder that a preserve made entirely of onions will be so delicious and so adaptable. We literally eat it with every kind of food. Of course have it with cheeses and barbeques, but then try it with a liver parfait or even with your curry.

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STRAWBERRY DAYS

Sky actually grew up in Strawberry Lane in Tiptree, and in June when the Wilkins factory were making strawberry jam for the year, the whole village smelled of it. So much of the strawberry jam available is so indifferent. Because of the low acidity and high water content in strawberries it is really easy to end up with an almost brown sweet gunky jam. Well this is where our Strawberry Days will be a revelation to you. It is bright and beautiful and full of the heady aromas of a summers day. This really does deserve a homemade scone .

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england preserves
LONDON MARMALADE

We make our marmalade with 100% Seville oranges that give a huge amount of flavour intensity. Bitter, chunky pieces in a soft sweet/sour jelly. Our marmalade has a truly homemade feel and is best described as a ‘proper’ marmalade.

 

Spread onto warm whole meal toast along side a good cup of tea is the homeliest breakfast available.

VIEW ALL  //  WHERE TO BUY