The preservation of fruit with sugar is an age-old process. Sugar, acid and pectin are the three essentials to make a jam or marmalade with the desired set or gel which will keep.

Acid and pectin come from the fruit being preserved, although it is sometimes necessary to augment these with added lemon juice or extra pectin. The extra pectin is obtained from citrus fruit or apples. Sugar may be from cane, beet or concentrated fruit juice.

The recipes used by Thursday Cottage today are traditional ones which date back more than half a century. Simplicity and good taste are the watchwords: simple honest ingredients cooked traditionally to make preserves with a really delicious fruity taste.

Cane sugar, in most cases unrefined, and wholefruit are the main ingredients. All fruits are first prepared by hand. Everything is then cooked in small open pans just like you would at home. The products keep well, travel well and are attractive to stock for all types of retail outlets.