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Mango & ginger jam
Mango (56%), sugar, ginger (5.7%), lemon juice.
Made from juicy mangoes and fresh ginger. Spread it on toast with lots of French butter. It's an inspired addition to Devonshire teas, bread and butter puddings, jam tarts and sponge cakes. Just as delicious on a cheese sandwich as it is with a spicy Indian curry. Bon appetit!
Orange juice (47%), sugar, apple juice.
A beautiful mistake! This is a luscious syrup with a touch of toffee. Use as a glaze for ham, roast duck or chicken wings. A great dressing for roasted beetroot or baby carrots. Drizzle over creme brulee, steamed puddings or strawberries and ice-cream. A brilliant addition to a cheese plate. Bon appetit!
Pear & cinnamon jam
Pear (85%), sugar, apple juice, lemon juice, cinnamon. Contains cinnamon bark pieces.
This is a classic jam packed full of fresh fruit with a hint of cinnamon. Spread it onto your morning toast with some ricotta, fill a French crepe and serve with vanilla ice-cream or use it as an accompaniment to blue cheese as part of a cheese platter.
Strawberry & vanilla jam
Strawberries (55%), sugar, lemon juice, vanilla beans.
My grandmother's recipe captures the flavour of summer. Use to sweeten sponges, fruit tarts, biscuits, pancakes and scones. Whip up a dollop in a glass of milk with ice-cream for a milkshake. Add to hot porridge with a swirl of cream or eat it straight off the spoon. Bon appetit!
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by Bitton Gourmet
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Bitton French inspired cafe cookbook
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