We make fruit spreads, or pie fillings, or marinades, or compotes, or a million other fruit-life choices. Jams are for those who lack imagination.
Everything we make is made from fresh fruit and other ingredients that a three-year-old has tasted raw.
(Except the chillies. Nuance kills marketing, but chillies to children is wrong. Even hyperbole-ically.)
Nothing in our spreads is made with anything our three-year-old hasn't eaten in the raw form (Sugar tasting was an especially hard evening. But we persisted.) And now, the worst (for the parent, not the kid) our spreads can do is a sugar rush from polishing a whole bottle. And a fair bit of envy for those who did not call 'dibs'.
The nicest fruits make the tastiest spreads. Not pulps, not juices, not pre-processed frozen fruit bits. We use the whole fruit where we can (yes, including the skin). We are gentle with it. We waste very little. We'd hate to see the fruit lose its identity or taste like any other fruit. We'd rather immortalise the fruit than sacrifice it at the altar of profit.
Each year is new. Each season sees new flavours. We are just as scared of getting bored of making our spreads as you are of getting bored of eating them. From time-to-time, you will notice an oddball batch of Pomegranate or Watermelon or Garlic popping up somewhere. DO NOT PANIC. This is, in fact, perfectly normal and all part of the plan. Until otherwise mentioned.