Lavender Jelly
Lavender Jelly
Our lavender jelly was launched in 2013 and immediately won the coveted ‘3-star’ from the Guild of Fine Food’s ‘Great Taste Awards’. Of the 10,000 products entered, only 125 received the prestigious 3-star accolade.
Lavender jelly is believed to have been a favourite of Queen Elizabeth I. Serve this beautifully set jelly as a wonderful accompaniment to pork or lamb. Baste at the end of roasting. Alternatively, fold into whipped cream for scones, or for a real treat, stir into some hot chocolate.
Made using windfall apples and Cotswold Lavender. No added pectin and made in very small batches which ensures all the flavour is captured in a a clear and natural set.
Our other preserves include;
Originally developed at the request of an exclusive hotel, our finely sliced hand-cut marmalade soon started making waves beyond. Awarded GOLD at Taste of the West 2024, we're proud to bring you this “not foraged - still fabulous product”, made in small batches without the use of added pectin.
Feedback from judges at the 2024 Taste of the West Awards “Lovely and zesty – quite a clean aroma with delightfully bitter notes shining through”, “An even distribution of shred throughout the jelly, which was appealing, clear and of a beautiful orange colour”, “ Smooth and silky, it was almost glassy! The shred added a terrific contrasting firm texture it was authentic and enjoyable”, “A wonderful hit of sweet and floral flavours with a pleasant bitterness that complimented the zesty sweet marmalade. The flavours lingered enjoyably so”.
Made from a selection of local wild plums and damsons. No two batches quite the same, making this a jam adventure for those who enjoy a sweet but still tangy spread on toast. Plums are boiled until the skins are soft, then a quick boil to set ensures all the flavour and colour is captured in this small batch preserve.
Taste of the West Silver Award.
240g Vegan. No added pectin.
Made with wild rosehips. Rosehips are high in Vitamin C and in wartime were given to children as a syrup to boost immunity. We sustainably hand West Country rosehips to make up this wonderful jelly. Washed, boiled, strained then made in small batches without the use of any commercial pectins - it's vegan too. Just a few windfall apples help this jelly set and makes it the perfect accompaniment to cheese, cold meats and roast dinners. Taste of the West Award Highly Commended. Great Taste Award.
Avon Valley Plum Jam is just that - plums carefully picked from Avon Valley just down the road from us. This jam is mostly made up of Victoria Plums. It’s part of our “not foraged - still fabulous” range.
We make in very small batches which means all the colour, texture and flavour is captured quickly in this all natural jam. Made without the use of commercial pectin.
Vegan
Gluten Free
We use local gooseberries and fragrant homemade elderflower cordial to make this lightly scented jam - part of our “not foraged - still fabulous range”.
It's not too heavy and so is perfect for things like scones and summer cakes. Made using only fruit and sugar, it's all natural and vegan.
Taste of the West Silver Award. Great Taste award.
Originally developed for The Pig Hotel, the 'three fruits' option became very popular outside of the hotel industry too. Awarded Gold at Taste of the West 2014, we're now delighted to bring you this thinly sliced hand-cut marmalade made from an irresistible mix of grapefruit, lemons and orange. Made in small batches without the use of added pectin.
We handpick the sloes from local hedgerows. We forage sustainably and work with the seasons, so sometimes certain products won't be available. Do try some of our other foraged jellies like Hawthorn or Rosehip .
Tiny sloe berries are sustainably hand-harvested from the blackthorn bush in late autumn. A common hedgerow berry, the sloe by itself is tart and astringent. However, combine it with a few windfall crab apples and some sugar - no added pectin - and you have the most delectable combination which makes a tasty alternative to traditional cranberry… it’s also a fantastic way to enjoy sloe berries without the gin.
Spread it on toast, crackers, scones or as a filling for pastries. It pairs well with cheese. Incorporate it into savoury dishes like adding it to sauces or gravy.