I now specialise in making marmalades using just honey for sweetness (and not refined sugar).
Flavours include:
I will be hoping to use the honey from our bees next year. I will also be making other seasonal jams, jellies, chutneys etc too.
Traditional flavours: strawberry, raspberry, apricot, Victoria plum, damson,
yellow raspberry & greengage.
More unusual flavours: pineapple, papaya & lime, blackberry & apple, blackcurrant 'Kir', pomegranate, persimmon, gooseberry & vanilla, kiwi, Victoria plum & orange, quince & Bramley, pineapple & chilli, melon lime & ginger, strawberry & Sichuanese & black peppercorns, strawberry & balsamic & black pepper, peach & basil, plum & liquorice jam, greengage & star-anise, white peach melba (& raspberry), fig & pomegranate.
'Traditional' Seville orange, dark treacle, ruby grapefruit, blood orange, kumquat, mineola, mulled wine orange, Port & lemon, Seville orange & ginger/whisky, cranberry & clementine, lime, lime & rum, lime & passionfruit, Treacle Seville.
Medlar, quince, lime, white currant, black red & white currant, passionfruit, wild rosehip,
lemon & orange, damson, berry, grape, 'hot toddy' (lemon, honey & whisky), lime,
lime & passion fruit, lemon.
Apricot & Date, Tomatillo, Hot Mango Chutney, Sweet Chilli Jam, Chilli & Apple Jam, Beetroot & Ginger Relish, Beetroot & Chilli Relish, Onion Marmalade, Lime Pickle, tomato coulis for ice cream. (Preserves made seasonally so I may have a limited stock of certain flavours).
Ingredients, as far as possible, are either homegrown, from Duchy Home Farm, Shipton Mill, Cotteswold Dairy, Chedglow Manor Farm or from a local wholesaler.
Lemon & Honey ‘Hot Toddy’
marmalade with whisky
© Copyright Elizabeth Adey
Botanical Print (used at top of page) by J.P.Adey