Springvale Christmas Roadshows

Over the month of May, one of our distributors that we are stocked with - Springvale Foods - are running Christmas Roadshows for their customers to come along to and see what’s on offer this Christmas.

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We were fortunate enough to be one of the featured brands in the roadshow, alongside some other fantastic small businesses including Dean’s Shortbread, who have the most amazing new tin which makes the perfect gift, Noveltea, who make delicious alcoholic teas, and Heart of Suffolk Distillery, with their fantastic range of gins, to name a few.

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This is a great opportunity for us to showcase our range of products to new customers and also meet up with current customers. We are also giving them a sneak peak of our new gift box, which we’ll be able to reveal to you all very soon!

Much jam love,

Kate x

Alphonso Mango Preserve is Back!!!

The eagerly awaited Limited Edition Alphonso Mango Preserve is finally back in our range! This is a firm summer favourite and we are in mango heaven to have it in stock again.


The alphonso mango is the king of mangoes, where is it is beautifully sweet and aromatic and the tastiest variety of mango around. From India, these mangoes are in season for just 6 weeks of the year and one taste will take you to a tropical paradise.


The Alphonso Mango Preserve is probably our most difficult product to make, from sourcing directly from India in a short window when they are in season, to long and slow preparation time to get as much of the delicious mango flesh into the preserve as possible. But we’d like to think that it is all worth it in the end!

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So what should you eat Alphonso Mango Preserve with? Well we think its delicious dolloped onto a really thick Greek yoghurt, or smothered over ice cream. Alternatively it makes a great summery breakfast teamed with granola and yoghurt.

Alphonso Mango Preserve is available to order online now, so get your taste of summer straight away!

Much jam love,

Kate x

SPOTLIGHT ON...King George Blackberry Preserve

Sometimes we find ourselves talking about all the new and limited edition products we are launching, that we can be guilty of forgetting to talk about about our trusty faithfuls in the range. In this blog I thought I’d dedicate it to King George Blackberry Preserve and make a really tenuous link to St Georges Day which is today!


What’s great about our King George Blackberry Preserve? Well, like all of our preserves, it is really high in fruit and lower in sugar so you get a deliciously fruity punch in every mouthful, it is made with British Blackberries and only contains natural ingredients.


On top of that, in 2018 it won a Great Taste Two Star Award. The judges at the time said that the King George Blackberry Preserve has a “deep ruby colour with whole fruit in abundance - delicious floral and fruity notes” and “it would also complement some cheeses and charcuterie well”.


So what do we like eating King George Blackberry Preserve with? Well our favourite in the summer is to smother it over ice cream, or alternatively soften some ice cream and ripple the jam through it and freeze again before serving.


Head over to our website to buy this truly delicious preserve.

Much jam love,

Kate x

RECIPE...Rhubarb & Custard Tart

Easter maybe just around the corner, but rather than getting sucked into everything chocolate, here at Single Variety Co we’re still loving eating our Limited Edition Harbinger Rhubarb Preserve whilst it is still in stock. And we have a delicious recipe to share with you in case you have half a jar hanging around in your fridge waiting to be used up. Enjoy!!


Rhubarb & Custard Tart

When you think of classic combinations, rhubarb and custard instantly comes to mind! We’ve combined the two into this delicious tart. If you’re stuck for time, you can always buy a 375g block of ready-made dessert pastry rather than make your own.

Ingredients (serves 8)

For the pastry:

  • 225g plain flour

  • 175g butter, chilled and cut into cubes

  • 45g icing sugar

  • 1 large egg

  • 1 tbsp ice cold water

For the filling:

  • 1/2 jar Harbinger Rhubarb Preserve

  • 150ml whole milk

  • 150ml double cream

  • 3 eggs

  • 85g caster sugar

  • 1 tsp vanilla essence


  1. To make the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add in the sugar, egg and water, and pulse again until the dough starts to come together. Empty onto a lightly floured work surface and knead a few times until smooth. Shape into a disc and put in the fridge for at least 30 minutes, or preferably overnight. 

  2. Preheat the oven to 180°C and place a baking sheet in to warm up. Roll the pastry out to the thickness of a £1 coin and use to line a 23cm loose bottomed tart tin. Leave the excess pastry hanging over the sides. Line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes.

  3. While the pastry is baking make the filling. Heat the milk, cream and vanilla essence in a saucepan until boiling and take off the heat.  Whisk the eggs and sugar together, then pour in the hot milk mixture, whisking continuously. Strain into a jug.

  4. Spoon approximately half a jar of rhubarb preserve onto the baked pastry, then carefully pour on the custard. Place back in the oven for 35-40 minutes. The tart should have a slight wobble when you remove it from the oven, as it will continue to cook slightly once it’s out.

  5. Allow to cool for 30 minutes then trim off the excess pastry with a sharp knife (facing away from the custard), slice and serve. Best eaten the same day.


Our Limited Edition Harbinger Rhubarb Preserve is still in stock and you can buy some online here.

Much jam love,

Kate x