Rosebud Preserves Quince Jelly

Rosebud Preserves Quince Jelly is made at Rosebud Farm near Masham in North Yorkshire, where the fruit is gently cooked and then strained through cotton cloths overnight before the juice is set with unrefined sugar. The producer calls it the quintessential autumn jelly of perfumed English quinces.

The ingredient list is three items long: quinces at 79%, unrefined sugar and fresh lemon juice. There is no added pectin, as with everything from this kitchen, so the set comes from the quince itself. Quince is a fragrant, honeyed fruit once cooked, and the lemon juice keeps that sweetness in check, so the jelly is perfumed first and sharp second. It is clear and amber in the jar.

The producer suggests it with Manchego, with duck liver pâté, or on home-made scones. It is the classic partner for a soft, bloomy cheese, so put a spoonful beside Fen Farm Dairy Baron Bigod or a slice of White Lake Pavé Cobble, with something from the crackers for cheese collection. It also glazes a roast pork loin, and melts into the pan for a sauce for game.

A 227g glass jar with no declared allergens. The producer states it is vegan and gluten free.

• No allergens declared

Delivery

We send food and drink, so parcels never wait in depots over the weekend. Order by midday, Monday to Thursday, for next-day delivery: DPD with a one-hour window for most orders, APC Overnight's specialist liquid service for anything containing wine, spirits or other liquids. Orders after midday Thursday, or over the weekend, dispatch on Monday.

Cheese is cut fresh to order and sent chilled, dispatched every Monday and Wednesday. Everything in your order ships together in one insulated box, arriving the next day.

Delivery £4.95, free on orders over £50. Chilled delivery £5.95.

Returns

If your order arrives damaged, faulty, missing an item, or not as described, contact us within 48 hours of delivery with your order number and clear photos of the packaging and the affected item. Please keep all packaging until we've reviewed the issue.