Chunks of quince suspended in a jelly made from quince/lemon juice & sugar.

Lovely deep pink/red/brown colour. Similar texture to tinned pears

Versatile….good for sweet or savoury dishes.

Nice with cheese, or as part of a pudding/desert.

Made in the late summer.

Apple based jelly, with a variety of fresh herbs sugar & dash of vinegar. Sweet, Pinkish red transparent jelly with herbs suspended in it.

Great for roasted meats, great for brushing on to grilled meats

Made In Autumn/ Winter, but can be made year round if necessary.

A popular jelly due to its irresistible colour & unusual flavour, this seasonal product is great with roast pork, but equally good with hard cheese.

Apple based with sugar and a dash of vinegar. Fresh chopped rosemary suspended throughout. Reddish transparent jelly.

Perfect with roast pork or lamb, or melted over new potatoes. Brush over chops under the grill.

Made in the Autumn/Winter.

Quince based, with sugar and lemons. Very sweet , with unusual floral scent and flavour. Beautiful transparent pink.

Similar uses to jam, but also compliments cheese.

Made in late Summer/Autumn.

Apple based  with sugar & freshly chopped mint. Sweet, pinkish red transparent jelly with mint suspended throughout.

Perfect with roast lamb, brushed onto grilled lamb chops, on BBQ’d meat, on new potatoes.

Made in Autumn/Winter.

Dark purple, plum based jelly, with freshly chopped rosemary and sugar. Deep sweet flavour with a rosemary aftertaste.

Perfect  for rich meats such as lamb or beef or game.

Bulk is made in Autumn/Winter.

Quite an ‘old fashioned’ recipe which is known to the older generation as ‘bread and butter pickles’. Slices of cucumbers and white onions potted with hot, spiced vinegar/sugar solution. With sliced chillies and mustard seeds. Similar taste to pickled gherkins.

Brilliant with burgers and other grilled meats. Lovely with cheese and crackers.

Made year round, but ideally in the summer.

Available in catering tubs.

Inspired by the flavours of a well known summer beverage, this jam is packed full of seasonal berries, with a hint of mint, and cucumber.

Unusual and refreshing, this preserve would make a lovely tart or sponge filling & is heavenly when paired with clotted cream.

This is only made if we run out of father’s favourite marmalade. Much the same, minus the Seville oranges. Made in January/February.

Bitter Seville oranges, sweet oranges, and lemons, with sugar. Thick cut, tangy and fresh, dark glossy amber colour.

Perfect pick me up for breakfast. Excellent on buttered crumpets and toasted muffins.

Available in catering tubs

Made in January/February.

Rhubarb, soaked in pink grapefruit juice & zest, then cooked with sugar. Light pink/brown in colour, loose texture, lovely and tangy.

Great on sponge cakes, on crumpets, toasted muffins, in tarts swirled into Greek yoghurt etc.

Made in the summer.

See ‘Kea Plum’. Pretty much the same, apart from the plums are from another county. We make this jam if the Kea plums are unavailable, for example if there’s been a poor crop due to bad weather. Also made in September & October.

Bramleys, sugar & dried apricots that have been soaked in cider. Amber/orange colour with chunks of apricot.

Good on toast, as a cake filler, in porridge, in yoghurt, as a sauce for ice cream.

Made year round.

Chopped chunky red peppers, red onion, white wine vinegar, spices and sugar. Bright red and brown colour, chunky consistency.

Ideal for hot dogs, burgers, steak, toasted cheese sandwiches, cheese and crackers.

A lot is made in the summer when peppers are in season, but can also be made year round.

Available in catering tubs.

Sliced white & red onion, mustard seeds, chilli, cider vinegar, sugar & lime juice/zest. Light brown colour, chunky.

Brilliant for burgers, sausages, other BBQ items, sandwiches, cheese and crackers, toasties.

Also nice when added to gravy for roast meats.

Made year round. Available in catering tubs.

Dried chopped figs soaked in cider vinegar, with lemon juice & zest, sugar and a hint of cinnamon & paprika. Very ‘Christmassy’. Chunky texture

Good accompaniment to a cheese board

Made year round, but popular around the festive season, so the bulk is made around December time.

Local beetroot, malt vinegar, onions, sugar, spices. Beautiful deep purple colour, chunky texture. Award winner.

Good with smoked salmon & crème fraiche. Very Moorish! Great with cheese and crackers and in toasties with mature cheddar.

Made in the Autumn, from September. Available in catering tubs.

Tomato onion and red pepper based, with lime, vinegar, dried fruits, root ginger, sugar and spices. Dark red, fairly thick.

Brilliant for burgers, sausages, other BBQ items, sandwiches, cheese and crackers, toasties.

Made year round, but mostly in the Summer/Autumn. Available in catering tubs.

Made with sugar & local damsons, that are known as ‘Kea Plums’ from the Parish of Kea and Coombe near Truro. Dark purple in colour and fairly smooth consistency, sharp yet sweet and almost floral in flavour. Very popular with locals.

Lovely alternative filling for a Victoria sponge, great with scones or in tarts.

Made in September & October.

Cooking apples, pears and apricots, with vinegar sugar and spices. Light brown colour, and textured, but spreadable.

Brilliant with a variety of cheeses. Good for cheese and crackers

Made in the Autumn.

Made with Victoria Plums, tomatoes, dried fruit, vinegar sugar and spices.

Mid brown colour, chunky but spreadable.

Good with ham, in sandwiches or with a meat/cheese platter.

Made in the Autumn.

Indian mixed fruit chutney, dark glossy brown, sticky and chunky. Includes mango, chilli sugar and ginger.

Sweet and versatile, ideal for a curry, suited to cold meats.

Made year round.

Highly spiced apple chutney with hot birds-eye chillis, onion sugar & cider vinegar. Dark yellow/light brown very loose & spreadable.

Great with pork, with a curry, in sandwiches etc.

Majority made in Autumn/winter, but is also made throughout the year if necessary.


Thick, chunky dark chutney full of dried fruits, apples, tomatoes, vinegar, sugar and spices.

Goes well with ham/cheese in sandwiches or as part of a cheese board.

Made year round. Available in catering tubs.

Made with small hedgerow plums (damsons) onions, dried fruit, vinegar sugar and spices.

Quite sharp, good for cutting through fatty meats eg. Duck. Dark purple/brown, thickish texture. Better suited to meats rather than cheese.

Made from September-December. Can be made at other points in the year if we freeze the Damsons.

An Indian ‘Bengali’ style chutney with apples, ginger, dried fruit, malt vinegar, sugar & fresh chillies. Dark yellow/brown colour, chunky texture.

Great in sandwiches/baguettes, with sausages, cold cuts, with a curry.

Made year round, a lot is made in the Autumn/Winter.

Available in catering tubs.

Bramleys, dates, root ginger, garlic, cider vinegar, sugar. Light brown, thick consistency, sweet.

Great with cold cuts, especially pork.

Try and make this in Autumn/Winter although it can be made year round.

Available in catering tubs.

Bramleys, chopped onion, sultanas, lemons, malt vinegar sugar. Light brown colour.

Versatile uses, including sandwiches, cold cuts, good with mature cheddar and great with pork.

Bulk is made in Autumn/Winter, but can be made throughout the year if necessary.

Available in catering tubs.