Savoury jellies by name, delicious by taste!
Jellies, Jams, Preserves, Conserves, Marmalade, all variations on the same theme, all are made with fruit mixed with sugar and pectin.
Jelly is made with the fruit juice, Jam is made with fruit pulp and Preserves use chopped fruit in a syrup or a jam.
Pectin is found in most fruit and when heated with water and sugar, it gels and it thickens the jelly or jam.
Wikipedia states that “Jelly (fruit preserve) is a clear or translucent fruit spread or preserve”.
Here at Harty’s we make savoury jellies but I suppose technically one could say that my jellies are not a true savoury jelly as we like to leave bits of sweet pepper or cranberry or ginger in the jelly for texture.
We are producing savoury jellies with a twist as old fashioned jelly would have usually been made with quince or crab apples to enhance meat dishes or gelatine for e.g. in aspic or jellied eels!
Adding to this idea of savoury we expanded it to include sweet peppers, chillies, jalapeno peppers, cranberries or ginger.
Not only can our savoury jellies be used to enhance the meat dishes but they also add a little oomph to a simple sandwich or cheese and crackers.
There is a long history of jelly making throughout the world from old England where they covered food in aspic to the US with a tradition of hot pepper jelly.
Of course, in the US jelly is jam and chillies are hot peppers so transported to Ireland this becomes chilli jam!
Just to confuse the issue more, in Ireland, chilli jam recipes call for tomatoes, onion or garlic to be added so of course all are now totally confused.I started producing my savoury jellies in the US initially and in bringing my recipes from there I kept the name hot pepper jelly.
The best advice I can give is keep an open mind, taste my delicious products for yourself and please let me know what you think.
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