Blackcurrant & Raspberry Clafoutis
I have to admit that when our recipe developer Helen suggested we make a Clafoutis using our blackcurrant preserve I had no idea what she was talking about. But I...
We use the very best Seville Oranges, cut to a thin shred. This marmalade has a fresh bittersweet orange flavour which will leave you wanting more! This jar contains 225g.
Sugar, Seville Oranges, Water, Lemon Juice, Natural Pectin. Prepared with 42g fruit per 100g, total sugars 52g per 100g.
Our jams are made with a two year shelf life. Once opened keep refrigerated and enjoy within 4 weeks.
Perfect served with croissants, used to make sticky marmalade cake or glazed onto a ham joint.
Typical values per 100g
Energy - 238kcal/1008kJ Fat - 1.0g (of which saturates) - 0.2g Carbohydrates - 57.3g (of which sugars) - 51.2g Protein - 0.5g Salt - <0.1g
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Seville Orange Marmalade
A very nice Seville orange marmalade although, and it a personal preference, not as sour as I would like (will have to go back to making my own). Found it a bit annoying that once opened it has to be kept in the fridge as chilled you lose some of the flavour/sharpness, but better than most commercially produced Seville orange marmalades.
Extremely tasty marmalade the best I've had takes me back , the right thickness lovely on sourdough I will try some of the recapies on the website. Will definitely be back.
I bought a jar of this and it had the texture of rubber. Obviously far too much pectin was used. I couldn’t eat it.
Nicola founded Single Variety Co from her kitchen table with the aim of creating a range of seriously delicious fruit preserves and chilli jams. She carefully selected the finest ingredients, British where possible, and packed each jar full of as much fruit as possible with much less sugar than traditional jams. These aims remain the same today in our little jam factory in Bristol - as if Nicola had made them from home! Which is why we work closely with our local suppliers and take great pride in delivering to you the very best products we possibly can.
I have to admit that when our recipe developer Helen suggested we make a Clafoutis using our blackcurrant preserve I had no idea what she was talking about. But I...
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