Until recently, this marmalade was lost in the dusty recipe book passed down through the family. An ancestor, Elizabeth Rainbow made her marmalade out of quince for her husband who was the Bishop of Carlisle in the 1660s. Carefully recreated for today from her original recipe, this marmalade has an extraordinary vibrancy that is both sweet and sharp. It works well with any food but particularly so with yoghurt or on a freshly cooked croissant. Sweeter than most, it’s a fantastic for those who claim marmalade is too bitter and is a gateway into marmalade eating. It could be tried as a subtle accompaniment to a mature cheese enhancing the complexity of the flavours. MEDIUM CUT