Lynwood Preserves are made with love and care the old-fashioned way, without preservatives, using produce sourced from growers who take pride in their fruit.


Before the Lynwood Café, Robbie Howard was making preserves, and before that her mother, and before that her grandmother too. Now, along with daughter Kate, Robbie continues to produce premium quality Australian jams, marmalades, chutneys and relishes.


Strawberry & Pinot Noir Jam (215gm / 1k)

A slight variation on the standard strawberry jam, the sweet fresh grape juice from Canberra District vineyards gives the jam a looser, more jelly-like set. Serve with toast, or in a sponge cake.

Rhubard & Raspberry Jam (215gm / 1k)

Good old fashioned raspberry jam with a subtle undertone of rhubarb. Serve with toast, or in a sponge cake

Apricot & Vanilla Jam (215gm)

Everybody’s favourite, though extremely seasonal – sweet apricots sourced from Araluen and Young, with a hint of vanilla. Serve with toast

Nagami Cumquat Marmalade (215gm)

Nagami’s are the oval shaped cumquats and are sublime for marmalades due to their sour flesh and sweet skins. Serve with toas

Seville Orange Marmalade (215gm / 1k)

Seville’s make the best marmalade because of a slightly more sour fruit. Our Seville oranges are sourced from an orchard north-west of Sydney. Serve with toast

Gentleman’s Marmalade (215gm)

Made from the same Seville oranges, tuned up with brown sugar and whisky for a deep, rich flavour. Serve with toast

Black Fig Jam (1kg)

With black figs sourced from the hills around Young, this dark fig jam is a classic favourite. Serve with toast

Angelo Plum Jam (215gm

Lynwood plums are from Young, and are high in natural pectin, giving a tart flavour to offset the natural sweetness. Serve with toast

Quince Marmalade (380gm)

Sourced from orchards and wild stands of old quince trees, this is a firm set rustic marmalade, equally at home on a piece of toast or on a cheese plate

Quince Jelly (380gm)

This slightly spiced quince jelly works well as an accompaniment to lamb, pork, venison, duck and other game meats. Also good for flavouring meat sauces. It can be a replacement for a quince paste on a cheese and antipasto plates.

Apricot Chutney (380gm / 1k)

This old fashioned apricot chutney is made with apricots from Young using an old family recipe. This is a versatile chutney served best with chicken, cold cuts of meat, curries and cheese plates.

Nectarine Chutney (380gm)

Made with nectarines sourced in the height of summer from the Araluen Valley near the South Coast of New South Wales. Serve with curries, cold meats, or on a sandwich

Chilli Tomato Jam (380gm / 1k)

No more need for ketchup, this is a thick tomato sauce loaded with a rich, sweet flavour. Serve with bangers, hamburgers or breakfast eggs

Stinking Hot Chilli Jam (380gm)

For those who are never satisfied with the amount of chilli they are offered

Green Tomato Relish (380gm)

The green tomato relish is a classic accompaniment to serve with cold cuts of meat or to serve with a cheese plate or a ploughman’s platter for lunch. It can be also added to those slow cooked winter stews, or stirred through plain rice.

Onion Marmalade (380gm / 1k)

This chutney has a background sweetness derived from the slowly cooked onions and is a favourite to serve with bangers and mash, or try it stirred through quiche with fetta

Roasted Red Pepper Relish (380gm / 1k)

A long-standing Lynwood favourite, the Red Pepper Relish was inspired by an Elizabeth David recipe. Serve on eggs sausages, toasted sandwiches and much much more.

Tomato & Mango Chutney (380gm / 1k)

A savoury accompaniment spiced up with subtle Indian flavours and a balance of sweet and savoury. Serve with curries, cold cuts of meat, or on a sandwich