These delicate blue berries also go by honeysuckle berry and honeyberry. They are native to Canada and in the past few years have begun to be cultivated. They are high in antioxidants. Their flavour can be described as “raspberry with a wild blueberry undertone, that finishes with a burst of apple. They are high in natural pectin and make a lovely , soft jam. The Haskaps we use come from Blue Willow Farms in Picture Butte, Alberta
Local Dolgo Crabapples are cooked and strained to create this beautiful, clear red jelly. This is one of our most popular products. In addition to toast, they provide jewel-like bling to thumbprint cookies. .
All jars are 250 ml and Made in Calgary. The product is shelf stable but must be refrigerated after opening.Please enjoy within 6 months after opening.
The Bells of St Clements say oranges and lemons, goes the nursery rhyme. We found wonderful Clementines and the rest is tasty history. This marmalade has wonderful orange notes without the bitterness of a Seville orange.
The addition of honey provides a smoothness to the rhubarb. This jam is excellent with peanut butter or stirred into plain yogurt for a snack. It can also be eaten as a midnight snack while you are standing naked bathed in the light of the refrigerator
Meyer Lemons are a hybrid of lemon and mandarin orange, and this marmalade favours the orange rather than the lemon taste. The peel is very soft and lovely when cooked. This is a milder marmalade with no real bitter overtones.
These Damson plums come from Oliver, BC. They are small, red, and very tart. While they are not a good plum to eat out of hand, they make exceptional jam – tart with deep notes. Excellent on cheddar cheese and a a cracker
Okanagan Pears are chopped and macerated in a mixture of Alberta Honey (Griedanus Honey Mill), Balsamic Vinegar, and spices. The result is a flavourful jam that is excellent with Brie, and on Charcuterie boards in general.
This jelly is full of flavour and is wonderful in thumbprint cookies. Also used in Cumberland Sauce and can be added to any gravy for some extra flavour. Also makes an excellent glaze for fresh fruit tarts.
The recipe was discovered in a British cookbook. We first made it with citrus fruits left over from other marmalades. Now we pick a day in February, the height of citrus season, and buy some of each variety of citrus fruit available on that day. We leave out the more bitter peel such as lime or grapefruit and as a result, a very fresh citrus flavour dominates. It is thick with fruit and slightly different every year.