I make all my preserves by hand in Pulham Market, Norfolk, following family recipes, creating new recipes and using the finest own-grown, wild and local produce. My latest seasonal speciality is a tart crab apple and chilli jelly, made with a bumper harvest of garden crab apples and Apache chillies from my mother’s greenhouse; it is fantastic with roast beef.

Janet Peachey’s handmade preserves have until now only been available through selected markets and shops in Norfolk and Suffolk. Now Provenance has launched a website and online shop for Peachey’s Preserves offering the year-round range for delivery across the UK.

Like many local producers, Peachey’s Preserves works with a network of local growers, brewers and others, to produce superb and locally distinctive foods. The apple, cider and sage jelly is made with garden sage and Aspall’s cyder from Debenham in Suffolk; apricot and Norfolk Ale chutney uses Norfolk Nectar Ale from the Humpty Dumpty Brewery at Reedham; date and Chestnut Ale chutney draws rich flavours from the ale of Alburgh’s Grain Brewery.

The Peachey’s Preserves website also lists local outlets and special events, such as Gressenhall’s Apple Day celebration on 25th October, along with details of seasonal products and recipe suggestions. Even the recipes have a local emphasis, such as the irresistible baked gammon with apricot and Norfolk Ale chutney, recommending gammon from Cannells butchers in Diss.

Find out more about Provenance’s web services…