Harbinger Rhubarb Preserve is Back!

We’re very excited that this week we have launched our Limited Edition Harbinger Rhubarb Preserve. This is a firm favourite in the Single Variety Co kitchen and I know a lot of our customers and stockists have been eagerly anticipating its return in our range.

 
 

For those less familiar with the Harbinger Rhubarb Preserve let me tell you a bit more about it. Our Harbinger Rhubarb, forced rhubarb variety, is grown in Yorkshire by a third generation family rhubarb farm.

rhubarb.jpg

Being a red stick variety, Harbinger Rhubarb makes a magnificent pink coloured preserve. It has a sweet tangy flavour, which we feel is perfectly encapsulated in this preserve.

So what do you eat it with? We love it on porridge, yoghurt and ice cream. Or if you fancy making it into a recipe, try this delicious Rhubarb Preserve Flapjack.

rhubarb flapjacks

Ingredients:

  • 225g unsalted butter

  • 225g demerara sugar

  • 6 tablespoons Harbinger Rhubarb Preserve

  • 275g rolled oats

  • 50g white chocolate chips (optional)

Method:

  1. Grease and line a 23cm x 30cm tin. Preheat the oven to 140°C.

  2. Melt the butter and sugar in a saucepan over a medium heat. Once the sugar has dissolved, add the rhubarb preserve, roughly three quarters of the jar. Mix in the oats. 

  3. Spoon the mix into the prepared tin, and smooth the surface with a spatula. 

  4. Bake in the oven for 40-50 minutes. The middle should still be slightly soft, as it will firm up once cooled.

  5. Allow the mix to cool for 10 minutes, then use a sharp knife to score the flapjacks into 24 squares. Allow to cool completely.

  6. Melt the chocolate in a microwave in 30 second bursts, stirring each time. Drizzle over the flapjacks, then allow to set. 

If that has tempted you to buy this delicious preserve, then you can buy it here now!

Much jam love,

Kate x

What is Marmalade?

It is officially marmalade season, and marmalade has a long history embedded into the British culture. Here at Single Variety Co we want to preserve this (no pun intended) and we’re busy making the most delicious tasting marmalade for you to enjoy.

So, what is marmalade? And why is it different to a jam or preserve? 

Marmalade has a long, complicated, and unclear history, but believed to date back to the 15th Century where it was originally made with quince paste. Other fruit pastes were later used, and the term “marmalade” became the generic name for fruit preserves made using a paste. It is thought oranges were first used in the 16th Century and in Britain we redefined “marmalade” as purely a citrus preserve. Read more about the history of marmalade here.

 
seville oranges
 

The favoured citrus fruit in the UK for marmalade is Spanish Seville oranges, which is what we use in our Single Variety Co Seville Orange Marmalade. But there is more to making the perfect marmalade, including peel, how set it is and ultimately the flavour.

marmalade+making

The peel is the most distinctive feature of a marmalade, and different options are available. From thick cut all the way to shred less (that’s marmalade with no peel), we reviewed lots of option when developing our Seville Orange Marmalade and ours is a thin cut peel.

 In terms of flavour we believe it is important that Seville Orange Marmalade has a balance of traditional bitter flavour with a sweet, refreshing orange tangy flavour. To ensure we get this flavour, we make our marmalade in small batches and cook for a shorter time.

 
 

Our Seville Orange Marmalade is available to order online from 7th February. Keep up to date on our Instagram and Facebook pages.

 

Much jam love,

Kate x

Chilli Jam Ideas

One question we continually get asked from customers is “what do you use chilli jam with?”.

lemon drop chilli

The amazing thing about chilli jam is it so versatile and can be used in so many ways. From pairing with cheese, using as a condiment, and topping a burger, to mixing it into your favourite dips, adding to a sandwich and using as an ingredient to make a salad dressing.

sausage rolls

Whilst a lot of people are watching what they eat in January, we’ve spent the first few weeks in the kitchen creating and photographing lots of chilli jam ideas to share with you all. Our new webpage has just gone live here, and we will periodically be updating it to continue to inspire you with all things jam.

chilli cheese sandwich

I hope you enjoy looking through them all and trying out something different with our chilli jams.

Much jam love,

Kate x

Breakfast Jam Ideas

Breakfast is considered to be the most important meal of the day. When you mention breakfast and jam together, most people just think of jam on toast. Well, here at Single Variety Co we’ve been thinking about our top 5 ideas of how to kick start your day with delicious ways to use jam at breakfast.

 

1.    Porridge

Dollop your favourite jam on top of porridge. We find our Ben Starav Blackcurrant Preserve works really well here.

Jam+and+Granola.jpeg

2.    Yoghurt and Granola

Add jam to your yoghurt and granola to give it a fruity twist. Our favourite combination is Husk & Honey granola, with thick Greek yoghurt and a generous helping of our Flair Strawberry Preserve.

jalapeno sausage sandwich

3.    Sausage Sandwich

This is the ultimate weekend treat breakfast. Smother jalapeno jam over sausages in thick slices of sourdough bread. 

salmon avocado on toast

4.    Smoked Salmon and Avocado on Toast

Keeping on the sourdough theme, top some toasted sourdough bread with smashed avocado, slices of smoked salmon and finish off with our super fiery Lemon Drop Chilli Jam. This breakfast will definitely wake your taste buds up in a morning!

 

5.    Smoothie

After all that, we think you’ll need something to wash it down with. Blend a spoonful of jam with fresh or frozen fruit. I love our Maravilla Raspberry Preserve blended with frozen mango, banana and some coconut milk. 

Hopefully this has given you inspiration to try something different with your jam at breakfast. We’re working on lots of new jam ideas in 2019 to share with you, so do keep checking back for more.

Much jam love,

Kate x