Old Water View Jams & Marmalade
Here at Old Water View we provide jams and marmalades made from original house recipes.
All are available to ‘Try before you Buy’ at breakfast time so you can establish your favourites to buy individually or in boxes of six jars.
Here are our thoughts and ideas that we hope may give you inspiration for using James and Marmalades:
Jams
All our delicious jams excel when used :
Spread on toast (of Course), muffins or crumpets
Served with scones and cream for cream teas
As cake fillings – either with or without cream
As pancake fillings with ice cream
Swirled with ice cream
Mixed with plain yoghurt
But here are some other ideas we hope you’ll try…..
Blackcurrant Jam
The rich fruity flavour of this jam makes it ideal as a Jam Tart filling – try some filled with Blackcurrant Jam, some with Strawberry Jam and some with Greengage Jam to make Traffic Light Tarts! Lovely as a topping for cheesecake.
Blueberry Jam
A delicious jam that can be served as an accompaniment with chicken or pork, or served warm with French toast and vanilla ice cream for an indulgent dessert.
Damson Jam
This rich, fruity plum jam is ideal used in a sauce for roast or pan-fried duck or spread on pork chops.
Gooseberry Jam
Not the obvious choice for scones and clotted cream, but its a tasty alternative to strawberry. or use it to make the traditional dessert Gooseberry Fool.
Greengage Jam
Introduced in the UK in the early 18th century by Sir William Gage, this is one of the richest flavoured plums about. Excellent in jam tarts (see Blackcurrant Jam).
Loganberry Jam
The Loganberry is a cross between a raspberry and a blackberry, but has a taste all of its own. Try as a Swiss Roll filling (with cream always an option), or use it for a Baked Alaska.
Morello Cherry Jam
Morello Cherry, being a sour cherry, helps make it a wonderful sauce for duck with its rich, complex flavour. For dessert try mixing it with fresh cherries and hazelnuts, then topped with crumble mix.
Pineapple & Ginger Preserve
Pineapple and Ginger Jam, mixed with garlic, honey and seasoning makes an excellent marinade for chicken, before stir-frying. Or try it as a glaze on ham before baking. Delicious warmed through and spooned over vanilla ice cream.
Raspberry Jam
This lovely jam is so versatile! Use it in vinaigrettes (try 2 tbsp of jam warmed, some Dijon mustard and red wine vinegar, 3 floz Virgin Olive Oil, season and shake well) drizzle over chicken, fish or salad. Use to make Bakewell Tart, Raspberry Sponge pudding or Raspberry Buns.
Strawberry Jam / Strawberry & Redcurrant Jam
Remember Cornflake Tart from school? Try recreating it with our Strawberry Jam, or use in Jam Roly Poly, and mix a spoonful with custard to make pink custard to serve with it. Rice Pudding must have (at least) a spoonful. Fill Jam Tarts. Make Strawberry Fudge… where do we stop!
Tayberry Jam
Like The Loganberry, a cross between a raspberry and blackberry, but larger, sweeter and more aromatic. Use it as recommended for Raspberry and Loganberry , it will not disappoint.
Victoria Plum Jam
A classic jam, use it to make Plum Sauce for ribs on the barbeque, or with soy sauce, honey, ginger and garlic as a marinade for roast pork. For a quick clafoutis, heat with fresh cherries, top with the usual sweet batter, then bake.
Cranberry Jam
The Sweet, tart taste of this jam makes it ideal served with chicken or turkey, either hot or cold. Try spreading a thin layer over brie cheese then bake until the cheese melts. For dessert try cranberry granita with port, very sophisticated!
Fig Preserve
An excellent base for marinades, or use as a glaze for pork or chicken – very tasty! Its delicious with bread and cheese. Use it as a layer in stacked desserts, pancakes and ice cream, lovely.
Spiced Apple Jam
The obvious is Apple Sauce with roast pork, but its also good as a glaze for chicken and pork, or try it mixed with honey to glaze a bacon joint. Use it in all kinds of baking, cakes, muffins or bread.
Curd
Lemon Curd
This is the real thing – not the preserved curd you can buy in the supermarkets, it contains eggs (so not suitable for Vegans, sorry) and should be kept in the fridge. Its a tangy, creamy curd just asking to be spread on crusty fresh bread. Use it for cheesecake, add a spoonful to custard for lemon sauce or spoon it over fresh fruit tarts for that extra bit of luxury. Heaven!
Marmalades
Dark Patterdale Marmalade
Use it as a marinade or glaze, mixed with soy sauce, rice vinegar, ginger, touch of cayenne and maybe some fennel seed. Or use it to add another dimension to Bread and butter Pudding.
Grapefruit Marmalade
A delicious sweet preserve, with a special tang from the grapefruit. Add some to your favourite flapjack recipe to make an interesting variation.
Lemon Marmalade
Use this tasty marmalade as a marinade for chicken, mixed with juice of an orange, olive oil and thyme.
Lime Marmalade
Try this mixed with yoghurt, chilli and coriander served on the side with pork steaks cooked in a spicy marinade. Or use in a marinade for chicken, with soy sauce, stem ginger and garlic.
Orange and Ginger Marmalade
An excellent glaze for pork or chicken mixed with mustard powder and lemon juice, or reduce in a pan with orange and lemon juice to make a glaze for swordfish. It makes a delicious sauce for roast or pan-fried duck.
Orange, Lemon & Grapefruit Marmalade
The sweetness of the orange is counteracted by a refreshing lemon and grapefruit tang. Other than on your toast, we suggest you try this marmalade in a baked cheesecake.
Light Patterdale Marmalade
Oven roast good, meaty sausages, mix the marmalade with mustard and a little cider, and pour over for the last 15 minutes cooking time. Delicious!
Tangerine Marmalade
Tangerine marmalade makes a flavoursome sauce for use with grilled chicken when barbequed, just mix with whole grain mustard and honey. Almost as good done in the oven.
Whisky Marmalade
Adding whisky to this marmalade gives it an extra warmth and flavour. Great for sauces to go with duck or game recipes; or try warming it and spooning over steamed sponge pudding.
