All Products

Under EU law (Directive 2001/113/EC) the word "marmalade" is reserved for products made with citrus fruits (oranges, lemons, mandarins, grapefruits). All other sweet fruit spreads are correctly called "jam" or "preserve". Abbeys follow this distinction on their labels.

Traditional monastic jams are made only with fruit, sugar (or honey) and lemon juice. The sugar itself acts as a natural preservative. They contain no industrial pectin, colors or artificial preservatives — which is why color may be less uniform but flavor is more authentic.

Sealed: 18–24 months in a cool, dry place. Once opened, keep refrigerated and use within 3–4 weeks. If light mold appears on the surface, do not just scoop it off — discard the whole jar, because toxins can spread below the surface.

Standard jams are high in sugar (~40–60 g per 100 g). Many abbeys produce "no-added-sugar" versions sweetened with apple juice or honey, but they remain calorie-dense. If you are diabetic, always check with a dietitian before adding them regularly to your diet.