If mint jelly on your spring lamb or cranberry jelly on your Christmas turkey are the only savour jellies you've experienced, you're in for a real treat when you discover Briscoe's Jellies. Handmade by husband and wife team Jon and Paula Briscoe in Surrey, the mouthwatering range of flavours and serving suggestions will undoubtedly awaken you to a new world of culinary possibilities.
As the former publicans of two well-loved Surrey dining pubs, Jon and Paula instigated an innovative 'Cash4Crops' scheme where local people would be paid for their excess fruit and veg to be used on the menu. Finding themselves with an enormous quantity of apples of all varieties, they adapted an old family recipe and began producing their own savour jellies which were used in dishes in the pub and sold in the adjoining deli. Since the Briscoes sold their pubs in 2015, they've expanded the range of jellies to include some deliciously unusual flavours and seasonal favourites.
As well as making a wonderful accompaniment to roast dinners, Briscoe's Jellies have a wealth of uses in the kitchen in both savoury and sweet dishes. Try flavouring a creamy panna cotta with a spoonful of Lovely Lavender jelly, or mixing a little Ever So Mint jelly into yoghurt as a cooling side dish to a spicy curry. The jellies make delightful partners for cheeseboards too, or try Jon and Paula's favourite: a mature cheddar cheese sandwich finished with a dollop of Curious Chilli jelly.
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