crab apple & chilli jelly (200g)
Crab apple jelly is clear, sweet, delicious and delicate with an aftertaste of toffee apples. And when you add in the warmth of a red chilli, something magical happens. Suddenly, the previously subtle taste of crab apple jelly has zest and zing too.
This spicier cousin of the crab apple jelly is still spectacular on scones, terrific on toast, amazing as a side with cold or hot meats (great with lamb, pork or game) and especially excellent with blue cheeses.
The wild crab apple is the often-overlooked, tiny jewel of the English hedgerow. It's indigenous to our shores where we enjoy more than 40 varieties. While you probably wouldn't enjoy a raw crab apple - it's an intense and sour taste - the artisan jam maker knows how to unlock something sweet and spectacular from this amazing little fruit.
Our crab apples are foraged from private estates in the New Forest. We hand-pick, prepare and puree them by cooking them with water. The puree is suspended in a muslin cloth and, in the dark of the night, the silence at Jam HQ is punctuated by the dripping of the precious, clear fluid into copper pans. In the morning, this juice will be combined with sugar and gently cooked to perfection in copper pans in the New Forest where the apples grew. We grow our own red chillies right here in the New Forest.
The result will be a clear jelly on an amber-gold spectrum through which you can see the red chilli slices that set this jelly apart.
The adventurous might:
- Add it to stir-fried vegetables.
- Use it as a topping for pancakes for breakfast.
- Use as a dip for crackling.
- Glaze a duck with it.
- Use it in an amazing cocktail with rum, coconut butter, mango, lemon balm and sea salt over crushed ice.
Vegetarian (V), Vegan (Ve), Nut Free (NF), Gluten-Free (GF), Organic, Soya Free (SF)
Wild apples, sugar, chillies.
|of which saturates||0.0g|
|of which sugars||65.0g|
|70g of fruit|
|62g of sugar|