I've made preserves since I was 18, on the look out for free food sources in hard times: blackberries, elderberries and crab apples made early autumn exciting. From foraging to prepping, having the juice drip through the jelly bag all night, and then cooking, I loved it all and I still do.

 

Cambridge Preserves Kitchen came about in 2016 when I was offered a treeful of quinces (that's a lot of fruit!). I couldn't resist the opportunity to have

a go at making delicious food for my job.

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Wherever possible I use locally grown seasonal produce which means small-batch cooking. Usually, once it's gone it's gone - until next year. 

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