Jellies are clear or translucent fruit spreads or preserves. Some fruits just don’t make good jams without straining. A classic example being redcurrants where the pips still remain quite hard after boiling. The solution is to strain all the tasty bits (the juice) from the bits you don’t want. Take this, add sugar, boil and make a jelly. They can be used as jams or accompaniments for meats and cheeses.
Using fresh local Yorkshire fruit we make a small range of jellies, details are below.
Redcurrants thrive in the heavy clay soil of our garden. When ripe we pick in the morning and make redcurrant jelly in the afternoon. This is not the tasteless mass produced product you find in many places. It is a vibrant red colour with oodles of redcurrant flavour. Try some the next time you pass our stall, you are likely to return for more. We use it on toast and with meats such as chicken or lamb.
Redcurrant and Rosemary Jelly
The hedgerows have an abundance of crabapples that we pick annually. They make a surprisingly subtle apple jelly with aromatic overtones. Not what you expect from such a sour apple.
Perfect with pork, bacon sandwiches or simply on toast.
Quinces look like a cross between an apple and a pear. They are rock hard and don’t make good eating raw. Cutting them up into chunks and boiling to extract the juices they make a wonderful aromatic rose coloured jelly. It is delicious and very hard to find in shops. Sometimes we go the extra mile and use the flesh to make quince cheese, a coarse grained accompaniment for cheese. It is not used much in the UK, although immensely popular on the continent and Latin America. Ask if we have any jars left, we don’t make many.