In my top-quality home-made preserves I  use only naturally grown, unsprayed fruit. We grow some fruit in our garden, some I pick from our hedges on organic land, some I buy from certified organic suppliers such as JP Organics.

I don't use more sugar than fruit (like most mass-producers do) unless it's a special case that needs it. This way of jam making gives less yield and so makes the jam a bit more expensive but also of the highest quality.

I also make fruit spreads and some chutneys with no added sugar. They are sweetened with apple juice and sometimes raisins. No artificial sweeteners are added. These spreads and chutneys don't keep as long as jam. That's why I sell them in small jars only. Once opened they need to be kept in the fridge. They are a bit more expensive because apples (or apple juice) are more expensive than sugar.

Some preserves are available nearly all year round because I can get hold of certain fruits easily and in big enough quantities. Others are only available for a short time (e.g. Medlar Jelly or Rose hip Jam) because they are quite rare and very special or because I can only pick so much of it.

My jams are classified as "Extra Jam" because they  contain a minimum of 45g fruit per 100g jam, in fact most of them contain 60g fruit per 100g jam.

Available Jar sizes:

Jams and Marmalades: 360g (large)or 227g (small)

Chutneys: 300g or 180g (same jar size but lighter contents)

I also offer a new line called "posh stuff", available in tall elegant jars (320g).Come and visit my stall at the Greenpark Market. I'm there every Saturday from 9am to 3pm opposite the Olive Stall where I also sell a wide range of home-made breads  for which I only use flour from naturally grown, unsprayed cereals, and Rösti, a lovely Swiss potato dish.

I also make glutenfree bread and pancakes.