Blackcurrant Curd 310g
New in 2011, this is a rather remarkable addition that compliments all our other curds.
Ingredients: Cane Sugar, Concentrated Blackcurrant Juice (6%), Pasteurised Free Range Eggs, Butter, Gelling Agent: Citrus Pectin.
Banoffee Curd 310g
A deliciously interesting curd, equally as tasty on toast or in puddings.
Ingredients: Raw Cane Sugar, Pasteurised Fresh Free Range Eggs, Banana Puree (13%), Butter, Gelling Agent: Citrus Pectin, Lemon Juice and Muscavado Sugar.
Passionfruit Curd 310g
A wonderful ingredient carrying a great deal of punchy flavour. Ideal to use in puddings or ice cream.
Ingredients: Cane Sugar, Pasteurised fresh free range eggs, Passion Fruit Puree (11%), Butter, Gelling Agent: Citrus Pectin, Lemon Juice and Acidity Regulator: Citric Acid.
Lime Curd 310g
Made using fresh free-range eggs, our lime curd was a winner at the Great Taste Awards in 2008.
Ingredients: Cane Sugar, Pasteurised fresh free range eggs, Lemon Juice (12%), Butter, Gelling Agent: Citrus Pectin and Oil of Lime.
Raspberry Curd 310g
New to the range, our raspberry curd perfectly compliments the rest of the range.
Ingredients: Cane Sugar,Raspberries,Pasteurised Fresh Free Range Eggs,Lemon Juice, Butter, Gelling Agent: Citrus Pectin.
Lemon Curd 310g
The Thursday Cottage classic and winner of many awards over the years. Made with free-range eggs, fresh lemon zest and fresh lemon juice. 2010 Great Taste Awards Winner.
Ingredients: Cane Sugar, Pasteurised fresh free range eggs, Lemon Juice (18%), Butter, Gelling Agent: Citrus Pectin, Zest of Lemon and Oil of Lemon.
Latest News
The Suffolk Show 29th to 30th May
We are exhibiting at The Suffolk Show at the Ipswich Showground again this year. Please come and find both Thursday Cottage and jules&sharpie in the food hall.
2013 - a glorious year - our 50th Birthday
Thursday Cottage was started exactly 50 years ago in 1963 and we will be celebrating our Birthday all year. From humble beginnings in a thatched cottage in Somerset making a tiny range of preserves, we now make hundreds of different products for a wide range of customers, both at home and abroad. Thankfully some things don't change and we still cook in small batches and handfill our jams and marmalades.
Read more...March 2013 - Marmalade Festival & Awards Dalemain Cumbria
For many, the early weeks of a new year bring some joyful steamy marmalade moments in the kitchen. This is the only time of the year the unique and wonderfully fragrant seasonal Seville orange is available to be transformed into pots of gold by marmaladers the world over.
Read more...