Jams, Jellies and Preserves

General:

Refrigeration: Store in a cool, dry place. Refrigerate after opening.

Allergens: None.

Avalanche beet, Mokum carrot + angelica relish

A vivid, earthy relish with Avalanche beetroot and Mokum carrots, lifted by the aromatic spice of angelica root.

Ingredients: Avalanche beetroot, Mokum carrot, apples, angelica stalk, lemons, apple cider vinegar, white sugar, angelica, salt, fennel seeds, dried coriander.

How to use: Serve with cheese, charcuterie, or spread on sandwiches for a tangy, garden-fresh accent.

Farm berry, kapokbos + nepitella jam

A seasonal berry preserve infused with the wild herbal notes of kapokbos (wild rosemary) and nepitella mint.

Ingredients: Mixed farm berries, sugar, lemon juice, apple, wild rosemary, nepitella.

How to use: Serve with scones, soft cheeses, or as a glaze for roast poultry.

Lemon + nasturtium flower jelly

A delicate citrus jelly with the subtle peppery floral notes of nasturtium blossoms.

Ingredients: Lemon juice, nasturtium flowers, sugar, citric acid.

How to use: Beautiful with soft cheeses, panna cotta, or drizzled over vanilla cake.

Meuse Aubergine, Chinese Pink celery + red shiso chutney 

A savoury-sweet chutney with roasted aubergine, fragrant pink celery, and tangy red shiso for a layered, umami-rich flavour.

Ingredients: Aubergine, Chinese Pink celery, red shiso, apple cider vinegar, white spirit vinegar, sugar, garlic, ginger, cornflour, salt.

How to use: Pair with aged cheese, curries, or cold meats.

Pepino melon + dronkbessie/ huckleberry jam 

A bright, tropical jam blending sweet Pepino melon with wild dronkbessie berries for a rich, fruity finish.

Ingredients: Pepino melon, dronkbessie (huckleberry), apples, angelica stalk, sugar, lemon juice.

How to use: Perfect with scones, crepes, or stirred into sparkling water for a farm-fresh cordial.