Jellies

Our jellies are boiled to a natural setting point with English sugar balanced with a little wine vinegar. We do not use any artificial pectin's, setting or jelling agents. To have a crystal clear, jewel like jelly from 100% natural ingredients, can only be done if cooked in small batches. This is truly an artisan product.

Jellies use only the juice of the fruit. Sometimes the juice needs to be liberated by cooking in water although we keep the water to a minimum to avoid dilution of the flavour. A common base for a flavoured jelly is apple which has a good natural setting ability. The flower and herb jellies are based on apple unless stated to the contrary.

The hedgrerow fruit is picked from our own hedges managed for natural fruit production. We only take what we need; the rest is left for the birds and local wildlife. All currants are sourced from within a 5 mile radius of our kitchen windows and where possible, the herbs are also home grown.

Unless indicated to the contrary, all jellies are reduction jellies based on whole fruit, West Country where possible. They contain a mixture of vinegars, some flavoured to balance the sweetness. No artificial colouring, setting agent or flavouring is added. The jellies are vegetarian, indeed vegan friendly.

Due to the seasonality and availability of fresh fruit, certain jellies are made in batches at specific times of the year. Some are made in greater quantity than others and may be available year round.