Bush Jelly with Kunzea infusion in medlar and crab apple jelly
Available in 135g jar, or 45g mini sample jar
Kunzea Jelly will add a little sophistication to your cheese board. The jelly base is made from bletted medlars and crab apple. The distinctive Kunzea flavour is achieved through an infusion methodology – to maximise flavour with minimal leaf particles, added at the end of the cook.
Kunzea Jelly is designed to show case Kunzea – Tassie’s own east coast herb! Kunzea emanates from Tasmania’s east coast, north of Freycinet. There it grows abundantly on the iconic granite geology so well known at places like Coles Bay, Bay of Fires and Furneaux Islands. Think pearly white sand with pink granite rocks splattered with red algae. Beautiful!
Wild Pepper Isle harvests Kunzea sustainably from a farm in Freycinet.
Kunzea Jelly is a sweet jelly with a distinctive herbal flavour that is just so Kunzea! As oregano tastes like oregano and basil tastes like basil so too Kunzea is hard to compare to other herbs. It is a bit like rosemary, cardamon and mint but not like any of them at all. You’ll just have to try it!
We suggest you use this Jelly in both sweet and savoury applications. It would be right at home on a cheese board, on cold meats, with fish, in a salad dressing, on toast or stirred through yogurt.
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