Mackays Tasting Collection 252g

Scottish Strawberry Preserve Sugar, Scottish Strawberries, Gelling Agent: Fruit Pectin, Acidity Regulator: Citric Acid. Prepared with 35g fruit per 100g. Total sugar content 65g per 100g. Scottish Raspberry Preserve Sugar, Scottish Raspberries, Gelling Agent: Fruit Pectin, Acidity Regulator: Citric Acid. Prepared with 35g fruit per 100g. Total sugar content 65g per 100g. Scottish Blackcurrant Preserve Sugar, Scottish Blackcurrants, Gelling Agent: Fruit Pectin, Acidity Regulator: Citric Acid. Prepared with 25g fruit per 100g. Total sugar content 65g per 100g. Lemon Curd Sugar, Whole EGGS (pasteurised), Butter (from MILK), Modified Maize Starch, Lemon Juice (4%) (from concentrate), Gelling Agent: Pectin, Acidity Regulator: Citric Acid, Lemon Oil. Dundee Orange Marmalade Sugar, Seville Oranges, Orange Juice (from concentrate), Lemon Juice (from concentrate), Gelling Agent: Fruit Pectin, Acidity Regulator: Citric Acid, Orange Oil. Prepared with 25g fruit per 100g. Total sugar content 65g per 100g. Strawberry Preserve with Champagne Sugar, Scottish Strawberries, Champagne (0.7%), Gelling Agent: Fruit Pectin, Marc De Champagne (0.3%), Acidity Regulator: Citric Acid. Prepared with 35g fruit per 100g. Total sugar content 65g per 100g.

We ship directly from our warehouse in the UK to addresses all over the world.

UK Shipping is £3.99 anywhere in the UK including Northern Ireland.

The cost of International shipping depends on the packed weight of your order.   This is calculated as you put goods in to your shopping basket, and you will see the final shipping price at checkout.

We aim to ship your order within 2 – 3 working days, however we very often ship out within 1 – 2 working days.  

If you have a deadline, or a special occasion looming ,  then please do drop us a message – we will be able to give you a pretty accurate timeline depending on the order, and the country where you are based.   We are always happy to go the extra mile to ensure that you receive your goods in a timely manner.