Savory Herb Jellies

Savory Herb Jellies
250ml jars
$12.00

Fresh picked herbs suspended in shimmering jellies are jewel-like confections with their colour, clarity and sparkle. The flavours recapture the intensity of summer gardens. Our herb jellies are made carefully in small batches with fresh herbs ensuring their distinctive qualities.

APPLE SAGE
Especially good with tangy cheese, cold sliced turkey or baked fish. Makes an excellent glaze for roast pork or duck.

CURRANT ROSEMARY
Wonderful with chicken, lamb, pork and beef, your favorite cheese or pâté.

ASSERTIVE HERB
Try as a garnish for cheeses. This blend of thyme, marjoram, sage & oregano makes a wonderful combination for roast pork, duck or ham. Also try on smoked turkey or pheasant.

BASIL WINE
This intriguing jelly works well as a savoury or sweet. Try with a fluffy cheese omelette, cold ham, chicken or simply with your favourite mild cheese.

GRAPE BASIL (Not Available)
A treat for breakfast. A delight with dinner. Try with turkey, roast chicken, duck or game. Spread on whole brie cheese, wrap in pastry and bake.
Some like it for breakfast.

CURRANT THYME
A treat for breakfast. A delight with dinner. Try with turkey, roast chicken, duck or game. Spread on whole brie cheese, wrap in pastry and bake.

GARLIC ROSEMARY
A lamb lover’s gourmet garnish — from rack to burger, or try with pork, green beans or roast potatoes.

GINGER LIME THYME
A truly versatile jelly. Delightful on chicken, pork or fish. Glaze prosciutto wrapped scallops for a tart sweet and salty combo.Try with goat cheese or simply as a lively wake up on toast.

QUINCE ROSEMARY
Tart & sweet, with lamb, chicken or fish. Melt and brush over pork or ham during roasting. Drizzle over your favourite cheesecake and enjoy the citrus herbal taste.

TARRAGON WINE
This sparkling jelly is a welcome companion to chicken, smoked turkey or fish. When cooking, try adding your favourite mushrooms then allowing 2 Tbsp of jelly to melt into the juices.

LEMON ROSEMARY
Tart & sweet, with lamb, chicken or fish. Melt and brush over pork or ham during roasting. Drizzle over your favourite cheesecake and enjoy the citrus herbal taste

MINT SAUCE
Traditionally served with lamb. Melt and serve with garden peas or carrots.

ORANGE THYME
Delicious with cream cheese or paté. Try with hot scones and grilled sausage. Also good with roast lamb or duck.

LEMON THYME
Our closest to a marmalade, and a perfect spread on toast when you want the zing without the peel.

ORANGE CHIVE
Delicious brushed on pork or chicken roasts as they bake, or try with cheeses like stilton, gorgonzola or cambozola.

AND SOME LIKE IT HOT

PEPPER GARLIC
Some like it hot. Adds colour & zip to cheeses, meats or sandwiches. Mix with vinegar or wine for great chicken sauce or blend with melted butter or lemon juice as a topping for fish or grilled vegetables.

PEPPER HERB
Some like it hot. Adds colour & zip to cheeses, meats or sandwiches. Mix with vinegar or wine for great chicken sauce or blend with melted butter or lemon juice as a topping for fish or grilled vegetables.

PEPPERED STRAWBERRY JAM

FIRERY FENNEL
After cooking fish or pork, de-glaze pan with wine or fennel vinegar. Add a couple of Tbsp of jelly to melt and create a tasty sauce.

HORSERADISH
Not just for traditional roast beef. Try with cheese and biscuits, cold meats or fish.

SCARBORO PEPEPR FAIR
A harmonious blend of parsley, sage, rosemary and thyme in hot pepper jelly.  Wonderful with sharp cheddar, chicken and pork.

SMOKIN GRAPE
As a change from a pepper jelly try this tart and hot condiment with your cheese, pate or use as glaze for roast meats.

HOT DILLY CUKE
A refreshing compliment to smoked fish, egg salad and cheese.

ZESTY SPRING ONION
Adds zing to grilled meats,vegetables and cheese.

HOT CURRANT CLASSIC (Not Available)
A classic glaze with a little sizzle for roast meats, poultry and cheese.