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Pretty Gorgeous Jams created by Cynthia Stroud launches 9 new jams & preserves crystallising the most popular flavours chosen by Cynthia’s wedding cake clients over 11 years and 4,000 cake commissions. The jams are made to a family recipe adapted to incorporate exciting and complimentary alcohol flavour twists.

 

The jams are presented in a slim tall jar with an elegantly minimalist packaging showcasing the richness of the jam within.

 

Pretty Gorgeous Jams are hand stirred to a family recipe developed from a love of delicious foods. From our kitchen to yours.

 

Pretty Gorgeous Jams Are:

 

  • Suitable for Vegans & Vegetarians, Kosher- Friendly, Non GMO, and Free of all major Allergens

  • Gluten-Free Jams

  • High Fruit content: 50g of fruit per 100g of finished product

  • Made in England using British Strawberries, British Raspberries, French Peach, British Cherries

  • Free of preservatives, 

  • no artificial colourings, 

  • no artificial flavourings.

  • Bold flavours

Every jar sold buys a meal for a family in need through our charity Jedidiah

About Cynthia

Cynthia Stroud is a multi-award winning cake designer and TV food Judge on Food Network and Channel 4. She is also one of the 4 experts on BBC2’s Sweetmakers.

 

One of Cynthia's most proud accolades was being decorated in the Queens New Year's Honours List with medalist of the Order of the British Empire for services to business and community.

 

Other high profile awards include Best Wedding Cake Designer for London & South East and Best Cake Maker in British Wedding Awards. Cynthia has an enviable number of contracts for high profile events including the annual contract to be Official Cake Supplier to The BRIT awards for the past 9 years as well as being the resident Cake Maker to Queen Charlotte Debutante Ball since 2015 catering to the crème de la crème of society.

Cynthia was ranked amongst the top 10 wedding cake designer in the UK in Brides Magazine and GoHen listed her as one of the top 6 cake designers in South East England 2016.

 

For more information: click Cynthia Stroud

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