Our Products

Apple jelly

Mild apple jelly infused with fragrant garden herbs; hot chili, rosemary thyme and sage. Our homegrown apples are cooked in water and strained to extract their juice. We then add sugar and cook it at high temperature to gel. Herbs and spices are added at to the pot along with locally sourced apple cider vinegar from Aspall before pouring into sterilised jars.

Dulce de leche

Rich and creamy dulce de leche caramel spread made with Fen Farm’s dairy raw milk, sugar and bicarbonate of soda, that’s it. No preservatives or flavourings, just fresh dairy and a couple of pantry staples

Quince jelly

Made seasonally with fresh local quince from October to December. To achieve a jelly like consistency without the flesh. We then strain the fruit after cooking in water to extract the juice, add sugar to it and check for setting point before jarring.

Apple paste

Apple paste is our own creationinspired by 'membrillo' or quince paste. Upgrade your cheeseboard and impress your guests with our British take on a Spanish classic. 

Membrillo

A paste made by combining quince fruit and sugar, commonly paired with hard nutty cheeses such as manchego. Try it also with a mild creamy cheese such as a French port salut or cheddar.

Apple & rhubarb jelly

Mild Apple jelly, and tangy rhubarb make a great combination to pair with soft and creamy goats cheese, or just enjoy on buttered crusty bread and toasties. We love Pyghtle before it’s a little different. This Suffolk made soft cheese is made with sheep milk and well worth a try.