Marmelade d'oranges

The first conserves " Tiptree " have and made in 1885 on the field of Tiptree and are always made here to this day. The crops fruitieres comprennent the fresh, the walls and the prunes for not en nommer that some-as. Our fruit signature is the fresh Little Scarlet, a small variety wild, introduite to the origin to the United Kingdom by the family Wilkin to the beginning of the years 1900. We think that we are unique in the world to cultiver this culture difficult, but this in vaut the peine fWhere quality of the shelf life that it provides.

The fruits grown to Tiptree comprennent the fresh, the raspberries, the cherrys, the walls of Logan, the prunes, the reines-claudes, the prunes Victoria, the nefles, the walls, the coings and the rhubarbe. Rhubarbe? accord, this is not strictly a fruit, but it is used as tel and we are rather proud of our Timperley Early grown on place. The " fruit " is used for make of the rhubarbe to the ginger confit and rhubarbe to the vanilla confite.

" How many of fruits used are the yours? " It is the question the more frequemment posee and as all the best questions, it is not simple of meet. Four jars on ten sold are of the marmelade, based citrus which not pousseront not in Large-Brittany. The marmelades oranges are made to leaving oranges of Seville, importees from Spain each year.

The fruit is generally considere as the part sugar and wall of a plant which may be mangee. Not the say not to the lemons! And as mentionne elsewhere, the fresh is not reellement a fruit because it to the seeds to the outdoor. If the confiture must contain of the fruits, so how the ginger est-it introduit (it is the root which is used for the confiture of ginger) and why not the confiture of tomatoes.

The fruits used to Tiptree come from three sources principales: the firms Tiptree (to Tiptree and Goldhanger), the producers local and the sourcesetrangeres of trusted. Tiptree not utilise that the best fruits and this to and the case since the all beginning in 1885. Walter Scott, president of the company, estime that you cannot make the best conserves to thes use only the best ingredients.