British company Rosebud Preserves make jams, jellies and pickles from England's finest produce and wild foods. Made with traditional methods and seasonal products.
Behind The Brand
Based in the Yorkshire Dales, Rosebud Preserves was founded by Elspeth Biltoft, inspired by her love of foraging and traditional family recipes. As a child growing up in the dales, she would walk the countryside with her father picking wild foods such as mushrooms, sloes and watercress for the family table. Her mother taught her how to make preserves which meant that they could enjoy seasonal foods all year round. Elspeth now runs a successful business producing almost 60 varieties of preserves in her barns at Rosebud Farm in North Yorkshire
Rosebud Preserves buy ingredients when they are in season to capture the best possible flavours. They source most of their products locally, including fresh herbs from the Vale of York and rhubarb from West Yorkshire. The team still forage for locally grown delights, such as elderflower, to perfume their gooseberry jam.
Many of the recipes Rosebud uses date back to the 18th century and are as natural as possible. Fruits are gently cooked and strained through cotton cloth overnight. In the morning, unrefined cane sugar is added, but no pectin as they rely on the natural properties of the fruit to achieve a glossy set. Apples are peeled by hand, and onions are pickled as soon as they are picked. Everything is done traditionally to preserve the flavour of English produce and wild foods at their best.