Made in small batches, sold before the label dries.
We cook in twelve-jar batches on a domestic hob in Newburgh, Fife — fruit from three farms we can name, sugar and nothing else. What's in stock is what we made this week.
We cook in twelve-jar batches on a domestic hob in Newburgh, Fife — fruit from three farms we can name, sugar and nothing else. What's in stock is what we made this week.
Preserves
Damsons from the hedgerow trees behind Cliffe Farm — tart enough that we don't over-sweeten it.
£6.50
Hedgerow brambles and sloes, strained overnight for a jelly you can see through.
£6.50
Picked over two mornings in June, steeped with lemon, bottled within the week.
£8.00
From four hives on the Ochils' edge — set naturally, never heat-treated.
£9.50
Forced rhubarb from the Cupar allotments, with root ginger cut coarse enough to find.
£6.00
Six weeks a year, when the bitter oranges land. Thick-cut, and we do not apologise.
£7.00
Green gooseberries picked hard, and the elderflower we were already steeping.
£6.50
Whole Tayside raspberries, barely cooked, so they still come out of the jar whole.
£7.50
From one tree on the Newburgh road that nobody else picks. Sharp, clear, for cheese.
£5.50
Batch notes
14 August
The hedgerow trees behind Cliffe Farm gave us nine kilos and that is the year finished. Twelve jars, one setting point, no pectin. If you wanted damson you have about a fortnight.
2 August
Warm July, so everything is running ahead of itself. We strained the sloes overnight through a cloth rather than push it, which is the only way you get a jelly you can read through.
30 July
Heather honey sets in the comb, which means it has to be pressed rather than spun. It is slow, it is a mess, and it is why this one costs what it costs.
9 June
Picked before the heat both days, steeped with lemon the same afternoon, bottled inside the week. Leave it three days too long and you get something that tastes of hedge.
21 May
A cold saucer and a steady hand beats a probe that reads two degrees low. We found that out across an entire batch of gooseberry, which went out as a very good sauce.
12 April
Forced rhubarb, so it is pink the whole way through rather than green at the root. Ginger cut coarse on purpose — you should be able to find it, not just taste it.
Our kitchen
Kettlefield started as fifteen jars of damson jam given to neighbours after a heavy harvest. Six years on it is still one kitchen, still small batches, and still the same three orchards.
Founded 2019. Write to us at hello@kettlefieldpreserves.example.
Stockists