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Savory Herb Jellies
Chef at work

Pouring Jelly

 

Try our Herb Jellies with...

CHEESE
Cream Cheese - Orange Thyme, Pepper Herb, Lemon Rosemary, Orange Chive;
Mild Cheese - Sweet Basil, Assertive Herb;
Tangy Cheese
- Apple Sage, Orange Chive, Chutneys;
Feta Cheese
- Pepper Herb, Pepper Garlic;
Chevre - Wild Blueberry & Tarragon Chutney;
Brie - Currant Thyme, Cranberry Sage

PATE
Orange Thyme, Assertive Herb

CHICKEN
Basil Wine, Tarragon Wine, Apple Sage, Wild Blueberry & Tarragon Chutney (For grilled chicken, try Orange Chive or Ginger Lime Thyme)

TURKEY
Apple Sage, Assertive Herb (For smoked turkey, try Currant Thyme or Tarragon Wine)

HAM
Currant Rosemary, Basil Wine, Assertive Herb, Cranberry Sage Chutney

LAMB
Mint Sauce, Quince Rosemary, Garlic Rosemary, Rosemary Mint Wine

PORK
Apple Sage, Quince Rosemary, Garlic Rosemary

BEEF
Horseradish, Apple Sage, Assertive Herb

FISH
Ginger Lime Thyme, Horseradish, Lemon Rosemary, Lemon Dill Mustard

GRILLED CHEESE or VEGETABLES
Pepper Herb, Pepper Garlic, Garlic Rosemary, Fennel

Gooseberry Lemon Balm Vinagrette

Ingredients:

  • 1c light olive oil
  • 1/4c gooseberry lemonbalm jelly
  • 1/4c red wine vinegar
  • 1Tbsp lemon juice
  • salt @ pepper

 

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 single 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.

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 scollops 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

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

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.

 

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.

SCARBOROUGH FAIR

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.

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