Traditional preserves (sweetened with cane sugar), which are best kept in the fridge once they are opened - except for the dressings and vinegars.
Red label mustards are halfway between a mustard and a chutney - they have whole fruit or vegetable in them and vary in colour therefore. As well as all the usual ways to eat mustard, try these when cooking. Spice up a casserole or marinade, or mix them with fruit juice and brown sugar to glaze a baked ham. Put them in sauces and salad dressings.
An Australian favourite
A hot relish that perks up sandwiches, and is good with fish, seafood and meat dishes, and in a stir fry
Like a concentrated ratatouille - goes well with cold meats. Based on Escoffier's recipe
Traditional mustard pickle with nice big pieces of vegetable
Whole lemon - to use with fish, lamb or chicken - chop up a piece to add to a stew or casserole
These are a cross between a lime and a kumquat
Coarse cut - blood oranges - reputed to have more vitamin C than any other type of orange
This is a coarse cut marmalade and sweeter than our Orange Label marmalade
Coarse cut - a Jamaican fruit - a cross between a tangerine and a grapefruit
Whole pears, apricots, prunes and lexia raisins in a sweet spicy pickle - to serve with ham or smoked meats
When fruit for jam has been sieved to take out any stones or seeds, it produces a smooth jam which is traditionally known as a cheese
A classic, made with eggs and butter, so it only has a six week shelf life.
An early 19th century variety of plum with good flavour. First found near Pershore!
Another old and rare variety of plum
