Black Currant Jelly 340g
Black currants are brought to the boil and simmered gently.
The juice and fruit is then transferred into our fruit press where it is squeezed to remove the fruit, leaving the wonderful tasting black currant juice for cooking.
The Wilkin family have been farming at Tiptree, Essex, since 1757, and making quality preserves there since 1885.
We grow a wide range of traditional English fruits and use them to make conserves and condiments in our nut-free factory by the farm.
Our products are made to cherished recipes and are free from artificial colours and flavours. We inspect and prepare our fruit by hand then cook in small batches using traditional, copper-bottomed pans.
Original: $4.45
-65%$4.45
$1.56Black Currant Jelly 340g
Black currants are brought to the boil and simmered gently.
The juice and fruit is then transferred into our fruit press where it is squeezed to remove the fruit, leaving the wonderful tasting black currant juice for cooking.
The Wilkin family have been farming at Tiptree, Essex, since 1757, and making quality preserves there since 1885.
We grow a wide range of traditional English fruits and use them to make conserves and condiments in our nut-free factory by the farm.
Our products are made to cherished recipes and are free from artificial colours and flavours. We inspect and prepare our fruit by hand then cook in small batches using traditional, copper-bottomed pans.
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Description
Black currants are brought to the boil and simmered gently.
The juice and fruit is then transferred into our fruit press where it is squeezed to remove the fruit, leaving the wonderful tasting black currant juice for cooking.
The Wilkin family have been farming at Tiptree, Essex, since 1757, and making quality preserves there since 1885.
We grow a wide range of traditional English fruits and use them to make conserves and condiments in our nut-free factory by the farm.
Our products are made to cherished recipes and are free from artificial colours and flavours. We inspect and prepare our fruit by hand then cook in small batches using traditional, copper-bottomed pans.
