The Range

hot pepper jelly

versatile accompaniment to most meats and particularly tasty with strong cheeses. (Silver Great Taste Award 2006 & 2004)

very hot pepper jelly

just like the original, but with a bigger kick. (Gold Great Taste Award 2006)

extremely hot pepper jelly

more than double the chillies added to please the real aficionado. (Bronze Great Taste Award 2006)

hot mint jelly

just perfect with hot or cold lamb and all types of cooked potato. (Silver Great Taste Award 2006 & 2004)

hot apple & sage jelly

works exceedingly well with pork, chicken, sausages and milder cheeses. (Silver Great Taste Award 2005)

hot cranberry jelly

a luscious, cranberry-packed treat for poultry and game. (Best Speciality from Anglia Trophy 2003; Gold Great Taste Award 2003 & 2004)

hot redcurrant jelly

traditional, with a twist of rosemary and chilli. (Silver Great Taste Award 2003; Gold Great Taste Award 2004)

hot lime & green pepper jelly

zesty, limey and peppery! Ideal with fish and poultry. (Bronze Great Taste Award 2006)

hot pear chutney

chock full of delicious fruity flavour. (Silver Great Taste Award 2005)

hot mmmarmalade

rich, dark, orangey, hot & toasty. (Silver Great Taste Award 2005)

very hot mango chutney

chunky chunks of mango and special spiced vinegar combine to make a sensationally fruity chutney.