Jam
This jam is interesting and delish - it is fruit driven versus sugar driven. Pairs well with so many food combos - spread on a cracker with a sticky cheese, dallop several over the top of ice cream or in a cake, or spread on toast. The flavor combos are endless.
About each:
Rhubarb& Cardamon - Earthy flavored outdoor grown Rhubarb is paired with aromatic, spicy and citrusy ground Cardamom pods producing a jam essential for baking.
Lemon & Vanilla -This marmalade is for people who don't like bitter citrus. Cooked with whole Vanilla pods this is a thick cut deluxe marmalade. Expect nice chewy pieces of the pod cooked throughout.
Apricot & Muscavado - Sweet tart Apricots are stoned and cooked with rich Muscovado sugar (brown sugar) to create this lush caramelized jam. The texture is smooth and thick, as the apricots have been thoroughly cooked down.
Raspberry & Hibiscus - Sweet summery Raspberries are cooked with dried Hibiscus Flowers creating a floral sharp jam perfect for breakfast. We add the Hibiscus Flowers to help retain a bright pink colour.
Strawberry & Rosewater - Strawberries are very low in Pectin so this is perfect spooned over your ice-cream sundae or stirred into your sheep’s milk yoghurt. Paired with a hint of the Middle East, a splash of the classic Rosewater.
Blackberry & Bay - Plump Blackberries are slowly cooked with fresh Bay Leaves to create a warming rich flavored jam.
Fig & Earl Gray - made with the juiciest of figs and cooked with earl grey tea producing a sweet but ever so slight savoury finish. The fig seeds add a nice crunch.
Orange & Chamomile - Seville oranges with the twist of chamomile. Like all LBJ jams, the chamomile isn't an infusion, it is part of the recipe, with little chamomile flowers in each jar.
Lillie O’Brien established London Borough of Jam in 2011, following five years as pastry chef at St John Bread & Wine in London, United Kingdom. LBJ preserves are made in small batches and cooked for a shorter time compared to generic brands. The preserves combine seasonal fruits sourced in the UK, France, Spain and Italy.
This jam is interesting and delish - it is fruit driven versus sugar driven. Pairs well with so many food combos - spread on a cracker with a sticky cheese, dallop several over the top of ice cream or in a cake, or spread on toast. The flavor combos are endless.
About each:
Rhubarb& Cardamon - Earthy flavored outdoor grown Rhubarb is paired with aromatic, spicy and citrusy ground Cardamom pods producing a jam essential for baking.
Lemon & Vanilla -This marmalade is for people who don't like bitter citrus. Cooked with whole Vanilla pods this is a thick cut deluxe marmalade. Expect nice chewy pieces of the pod cooked throughout.
Apricot & Muscavado - Sweet tart Apricots are stoned and cooked with rich Muscovado sugar (brown sugar) to create this lush caramelized jam. The texture is smooth and thick, as the apricots have been thoroughly cooked down.
Raspberry & Hibiscus - Sweet summery Raspberries are cooked with dried Hibiscus Flowers creating a floral sharp jam perfect for breakfast. We add the Hibiscus Flowers to help retain a bright pink colour.
Strawberry & Rosewater - Strawberries are very low in Pectin so this is perfect spooned over your ice-cream sundae or stirred into your sheep’s milk yoghurt. Paired with a hint of the Middle East, a splash of the classic Rosewater.
Blackberry & Bay - Plump Blackberries are slowly cooked with fresh Bay Leaves to create a warming rich flavored jam.
Fig & Earl Gray - made with the juiciest of figs and cooked with earl grey tea producing a sweet but ever so slight savoury finish. The fig seeds add a nice crunch.
Orange & Chamomile - Seville oranges with the twist of chamomile. Like all LBJ jams, the chamomile isn't an infusion, it is part of the recipe, with little chamomile flowers in each jar.
Lillie O’Brien established London Borough of Jam in 2011, following five years as pastry chef at St John Bread & Wine in London, United Kingdom. LBJ preserves are made in small batches and cooked for a shorter time compared to generic brands. The preserves combine seasonal fruits sourced in the UK, France, Spain and Italy.
This jam is interesting and delish - it is fruit driven versus sugar driven. Pairs well with so many food combos - spread on a cracker with a sticky cheese, dallop several over the top of ice cream or in a cake, or spread on toast. The flavor combos are endless.
About each:
Rhubarb& Cardamon - Earthy flavored outdoor grown Rhubarb is paired with aromatic, spicy and citrusy ground Cardamom pods producing a jam essential for baking.
Lemon & Vanilla -This marmalade is for people who don't like bitter citrus. Cooked with whole Vanilla pods this is a thick cut deluxe marmalade. Expect nice chewy pieces of the pod cooked throughout.
Apricot & Muscavado - Sweet tart Apricots are stoned and cooked with rich Muscovado sugar (brown sugar) to create this lush caramelized jam. The texture is smooth and thick, as the apricots have been thoroughly cooked down.
Raspberry & Hibiscus - Sweet summery Raspberries are cooked with dried Hibiscus Flowers creating a floral sharp jam perfect for breakfast. We add the Hibiscus Flowers to help retain a bright pink colour.
Strawberry & Rosewater - Strawberries are very low in Pectin so this is perfect spooned over your ice-cream sundae or stirred into your sheep’s milk yoghurt. Paired with a hint of the Middle East, a splash of the classic Rosewater.
Blackberry & Bay - Plump Blackberries are slowly cooked with fresh Bay Leaves to create a warming rich flavored jam.
Fig & Earl Gray - made with the juiciest of figs and cooked with earl grey tea producing a sweet but ever so slight savoury finish. The fig seeds add a nice crunch.
Orange & Chamomile - Seville oranges with the twist of chamomile. Like all LBJ jams, the chamomile isn't an infusion, it is part of the recipe, with little chamomile flowers in each jar.
Lillie O’Brien established London Borough of Jam in 2011, following five years as pastry chef at St John Bread & Wine in London, United Kingdom. LBJ preserves are made in small batches and cooked for a shorter time compared to generic brands. The preserves combine seasonal fruits sourced in the UK, France, Spain and Italy.
