Herb Jellies

Jellies are made from only the juice of the fruit strained though a muslin bag, therefore the yield is lower per batch than would be obtained with a jam. Jellies should be clear and not cloudy and may be flavoured with herbs or other spices. Many jellies can be served instead of a jam, for those who don’t like fruit pips for example, but many also make a lovely accompaniment to savoury dishes such as cheese or as a condiment to accompany a Sunday roast. We use granulated cane sugar in all of our jellies and do not add any artificial flavours, preservatives or sweeteners.

Our jellies have a best before date one year from the date of production and will be fine kept in a cupboard, larder or other cool, dark, dry place for many months; once opened they should be refrigerated and used within 3-4 weeks.