Spring 2023 sees the return of the popular foraged floral blossom jellies, starting with Dandelion, Peach Blossom, and Wild Violet. As we move through Spring, we discover more lovely blossoms emerging, and with them- jelly!
I carefully (and responsibly- meaning that I leave plenty behind) forage for various blossoms within the area of the farm and local forest. The blossoms are used to make an infused tea, which is used to make jelly.
Floral jellies are delicious served with scones, biscuits, croissants or shortbreads. They can also be a unique addition to a charcuterie board alongside mild cheeses such as brie or ricotta.
* This is a very limited edition product, due to the availability of the blossoms, and their ephemeral nature. I typically make only around 16 jars of each variety.
Some varieties take an incredible amount of time to produce, such as violet- it can take several hours of foraging and picking flowers from a wide area to get enough violets to make the infusion! For this reason, violet is priced higher.