Quince and Chilli Jelly
This is a jelly with ?tang? rather than heat and complements the milder flavoured cheeses like Brie and Camembert. It can also be spread on pork, chicken and lamb before grilling or baking, giving the meat a spicy glaze.

Herb and Apple Jelly (Mint or Rosemary or Thyme)
Apples from wayside trees are simmered with cider vinegar, a little sugar, and rosemary, thyme or mint. These give a savoury jelly that is light and subtle. Serve on herb or cheese scones, crusty bread, or with pork, lamb or chicken.

Crab Apple Jelly
A nostalgic jelly for those who remember the tastes of old. For the younger generations a lovely, rosy red jelly with a slight tang and a new experience

Grape and Cardamom Jelly
This versatile preserve has a beautiful colour and a slightly acidic flavour that teams superbly with pork, venison, duck and game. Just as delicious on toast or served with toasted almonds on vanilla ice cream.

Redcurrant Jelly with Port
The zing and glow of redcurrants are mellowed with the addition of a fine port, giving a real flavour depth to gravy from roast meats. Serve the jelly with turkey instead of the traditional Cumberland sauce. Also, this jelly makes a fine addition to the breakfast table, pancakes, crumpets, or scones.

Quince and Rose Quiddany
An eighteenth century twist on an old favourite — quince jelly with a little rosewater (from Lebanon — very exotic) and rose petals. This is delicious on scones, toast, with ice cream, and as a glaze for fruit tarts.

Blackcurrant Jelly with Kirsch
Use on toast and scones, or heat slightly and pour over ice cream or steamed puddings. This jelly also adds richness to gravy served with pork and duck.