Mearns Marmalades Redcurrant Jelly


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Mearns Marmalades Redcurrant Jelly


Made with a lot of labour and a lot of love, because it's absolutely worth it to get a brilliant flavour worthy of anointing on your roast lamb!
These redcurrants were hand picked by Jay on a sunny morning at Charleton Farm outside Montrose, then taken home, destalked and in a pan within 2 hours. No time for admiring their brilliant ruby beauty! They were then dripped through Jay's trusty jelly bag overnight: drip, drip, drip. Bit of jelly-making wizardry and you have this gem of a jelly.

About Mearns Marmalades:
Lovingly made by Jay Greengrass in her Howe o’ the Mearns kitchen, Jay describes her business as, "me, a very sharp knife, old-fashioned techniques rather than semi-industrial equipment; perfect fruit; painstaking preparation; lots of sugar, and little, careful batches".
Ingredients are sourced as locally as possible, because low food-miles and seasonality are important to the preserves’ quality as well as the environment. Jay says that she's lucky enough to have on her doorstep the very best berries in Scotland and a wonderful whisky distillery. The soft Scottish water is perfect for jelly flavour, and the sheer range of fruit, berries and vegetables grown in the local area is fantastic.
We agree with Jay - you can literally taste the freshness in each jar!