rhubarb & may chang jam (225g)
Combining New Forest rhubarb and may chang creates an extraordinary aroma and flavour. The bright, intense, tart, sweet flavour of the rhubarb jam is uplifted and enhanced by the exotic may chang as it dances the cha-cha with your taste buds – leaving you with an aftertaste akin to sherbet lemon. It has to be tasted to be believed.
This uplifting and exotic artisan jam is served by some of the UK’s top hotels to create the ultimate, luxury cream tea.
Like rhubarb itself, may chang (Litsea cubeba) came to our shores from China. In Mandarin, it is called ‘mountain pepper’. Once experienced, its light, sweet, woody, aromatic and almost fizzy, lemon after-taste is not easily forgotten. Some taste ginger as well as citrus; it leaves your lips tingling – adding a touch of elegance to the rhubarb.
We use as much locally grown New Forest rhubarb as we can, including that grown here at Naked Jam HQ.
Rhubarb is sliced and layered with sugar and may chang for 48 hours before being slow-cooked in copper pans. Cooking and combining rhubarb, sugar and may chang requires a degree of control and patience that is the essence of the artisan jam-maker's art.
Great with breakfast or as a conversation starter with scones. No wonder it’s served with a cream tea at the Corinthia, London. This is the jam for the truly adventurous.
Vegetarian (V), Vegan (Ve), Nut Free (NF), Gluten-Free (GF), Soya Free (SF)
Rhubarb, sugar, Litsea Cubeba.
|of which saturates
|of which sugars
|56g of fruit per 100g
|60g of sugar per 100g