Jams |
Jellies |
Chutneys |
Greengage
Victoria Plum
Blackberry & Apple
Gooseberry
Blackcurrant & Rhubarb
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Mint &
Apple
Redcurrant
Spiced Apple
Quince
Herb Jellies |
Green tomato
Plum & apple
Marrow
Damson |
We
have 7oz and 1lb jars available, and we are able to put together gift bags of jams, jellies or chutneys.
Please contact us for our seasonal stock list and prices.
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| We are able to produce personalised wedding favours in 4oz or 7oz jars |
| ALL PRODUCE
IS SEASONAL & SUBJECT TO AVAILABILITY |
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Serving Suggestions... |
- How about using our jam in Jam Tarts...
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| - Spiced Apple Chutney with some mature cheddar, melted on toast... |
| - You could use some of our chilli jam in stir fries to spice things up a bit... |
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| Recipe of the Month... |
| Victoria Sponge with Blackberry and Apple Jam |
| Ingredients |
(enough for 8'' cake tin)
6oz/175g Soft Margarine
6oz/175g Caster Sugar
6oz/175g Self Raising Flour
1 tsp Baking powder
3 Large Eggs |
Cream the margarine and sugar together, then add the flour and baking powder. Beat the eggs in a separate bowl, then add them to the mixture and mix until the mixture is smooth.
Grease the cake tin well and poor in the mixture and bake for about 25mins on a medium heat, or until golden and a skewer comes out of the middle of the cake clean.
Once the cake is cool, cut in half horizontally and spoon plenty of Blackberry and Apple Jam, topped with whipped cream and place the other half of the cake on top. Sprinkle with Icing sugar and serve with a cup of tea! |
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