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Homemade Jams, Jellies, Marmalades, Chutneys & Pickles
Is this Richard, researching his next recipe? No, it’s him relaxing on a well earned
break in the refectory of Worcester Cathedral last summer! We were staying in Stratford
We have been making Jams, Marmalades, Chutneys and Pickles for nearly seven years, and started as a fun and economical Christmas present idea for our families, when our sons were little, and money was very short. We made a selection of goodies, and packaged them into hampers. The families loved them, and started to put in requests for their following years hampers during the summer! They enthused so much, we wondered if others would be as keen to try, so in a very brave and daring move, we borrowed a stall from a friend, booked a pitch at the Bury St Edmunds Christmas Fayre, a three day Christmas market, and set about making a range of preserves from about July onward, to build up enough stock. By the time the Christmas fayre date came around, we could barely move about in our house without tripping over crates of jars. Our dining room resembled Arkwrights back room in ‘Open All Hours’. Thankfully, the market was a resounding success, and we have not looked back, now doing a number of food fayres, farmers markets, one off commissions, and regularly supply the preserves for a Michelin recommended restaurant.
We got our first allotment nearly thirty years ago, and enjoy growing a range of fruit & vegetables.
We grow raspberries, gooseberries, red currants, black currants and rhubarb.
Squashes, marrows, courgettes and runner beans are great vegetables to grow for our piccalilli and chutneys.
One quarter of our allotment is taken up by our small flock of chickens -