Vue d'ensemble

Crossogue Preserves creates more than 85 varieties of handmade jams, curds, marmalades, chutneys, spreads and coulis on the Crossogue Estate, which sits on the banks of the River Suir, close to the restored Cistercian monastery, Holycross Abbey.

Visit and learn about how mother of six Veronica Molloy, who grew up in Kenya, founded the company after she settled in Tipperary and started making jams for local country markets. Crossogue Preserves has won 75 awards, while Veronica received a life time achievement award by the Irish Food Writers’ Guild.