Jellies are another traditional way of preserving fruit. A more complicated process than either chutney or relishes, jelly making allows the flavour of wild berries and fruits to be tasted without the hassle of pips, stones or skins.

Apple juice is the base often using peelings and cores of apples used in the chutney making. Crellow use no artificial jelling agents or pectin, so as with any natural product the set or stiffness of the jelly varies from batch to batch and from fruit to fruit.  Colour will also vary depending on the variety of apple or plum used.

All need to be kept refrigerated after opening and used within 4 weeks.

TASTE OF THE WEST GOLD AWARD WINNER 2006.

BEST OF THE BEST PRESERVES, TASTE OF THE WEST 2006.

FINALIST: Waitrose Small Producer's Award 2007.

Our prime product, Kea (pronounced key) on the Fal Estuary near Truro is home to these small damson sized plums. Totally unique Crellow created product. Rich deep plum colour, with shreds of home grown rosemary a robust, sharp and punchy, fairly acidic, flavour and firm texture.

Best served with rich roasted meats such as pork, lamb, game and venison, like would mustard, or add a spoonful here and there to gravies and casseroles, or melt over well flavoured cheeses.

Seasonal and the crop is unreliable so in some years we have very little stock - buy while you can.  A very poor harvest in 2008 will make this product scarce in 2008/9.

With lamb, new potatoes, in sandwiches with cold meat, brushed onto grilling chops, stirred into pan juices to make gravy.

Almost interchangeable with mint, but also good on grilled goats cheese, a smidgen to salad dressings for rice, pasta or couscous salads, a tiny amount as a 'sauce' with crème brulee,

These jellies are great with toast or a filling for a sponge cake but go equally well with grilled cheese or meat or stirred into hot porridge! Crab Apples are not grown commercially so we collect from local gardens and domestic orchards. Colours will vary depending on the variety of tree the apple came from, anything from bright orange to deep crimson. Some people say they can detect different flavours too.

Cornwall's Redcurrant Jelly!  Sharp and unusual leaving a wild finish to the taste.  In addition it is a brilliant red colour which makes it useful in many settings.  Savoury with meats, our chef customers use it with duck and rich pork pates and terrines.  As a foil to some sweet and creamy rich deserts it is beautifully refreshing. VERY RARE THE TREES DON'T FRUIT EVERY YEAR!