Wilkin and Sons Tiny Tip Raspberry Conserve is perfect for spreading on your toast, with your scones at afternoon tea, or thickly spread between two sponge cakes to make the perfect Victoria Sponge.
Made with fruit locally sourced from Essex, this conserve has a higher content of fruit than traditional jams to make it the perfect consistency.
Most popular with customers in United States of America (USA), France, Canada, Germany, Austria, Italy, Greece, China and Bulgaria (Republic), but you can buy Wilkin and Sons Tiny Tip Raspberry Conserve for delivery worldwide.
One of our Wilkin and Sons branded products.
Sugar, Raspberries, Gelling Agent: Citrus Pectin, Acidity Regulator: Sodium Citrate, Prepared with 57g of Fruit per 100g, Total Sugar content 67g per 100g.
Lifestyle / Additives
- Free From Genetically Modified Ingredients.
- Kosher, Suitable for Coeliacs, Suitable for Vegans, Suitable for Vegetarians.
- Storage Type: Ambient.
- Pack Type: Jar.
It is very hard to find authentic raspberry jam with real raspberries where I live. I'm a big fan of raspberry conserve as it has many functional uses. I love to spread it on scones with a little clotted cream. Raspberry conserve makes a perfect filling for sponge cakes along with a layer of vanilla cream. And you can make breakfast exciting with the sweetness of raspberry jam on toast. Wilkins and Sons have the best preserves hands down.
Raspberry jam is really really hard to get hold of in Italy and when you do it's pretty awful. We love this make. A great consistency. Perfect for putting on your toast in the morning, on scones in the afternoon or for using as a filling for sponge cakes or tarts. Wonderful.
I can not believe how many great products this company actually provides. They make conserves and curds out of every imaginable and some not so imaginable ingredient there is.
After trying this lovely Raspberry Conserve recently and enjoying it I will no doubt be trying some more in the near future.
Here's a nice little cooking tip for anyone wanting to add fruit to a cookie or biscuit; try using jam when making the dough.
It sounds odd but it flavours the entire cookie / biscuit rather than you just getting a lump of it occassionally (and uneven lumps at that!).
Wilkin & Sons jam is one of the nicest i've tasted (bar the fresh ones you can pick up in Cornwall at the cider farm!) and who doesn't like raspberry? Give it a go, you won't look back.
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