Our jellies are made in the traditional manner, cooking fruit and allowing it to drip through jelly bags overnight. We never use concentrated fruit juice or colouring.

Rowan
The classic Scottish accompaniment to venison. A fairly tart flavour but with some fruity sweetness as well.

Redcurrant
GREAT TASTE AWARD WINNER
A classic with roast lamb or mutton (if you can find it), but also great with pheasant and almost any game. Useful for adding to sauces and gravies and the perfect glaze for those strawberry tarts that we all make!

Jelly for cheese, yes cheese!

Apple with lavender
From brie to blue, cheese and lavender is a marriage made in heaven. It even goes well with Stilton. We have some great cheese makers in the Highlands - try Connage Organic Cheese from just outside Inverness (their Crowdie won best cheese in Scotland 2008), West Highland Dairy near Plockton in Wester Ross or Highland Fine Cheeses from Tain.