Fat Tomato Crabapple and Rosemary Jelly (Copy)
Fat-Tomato-Hero-Crab-Apple-Butterball.jpg
Fat Tomato Crabapple Jelly (Copy)
Fat Tomato Crabapple and Rosemary Jelly (Copy)
Fat-Tomato-Crab-Apple-Butterball-And-Rosemary-Jelly_Big-Jar.jpg
Fat Tomato Crabapple and Rosemary Jelly (Copy)
Fat-Tomato-Hero-Crab-Apple-Butterball.jpg
Fat Tomato Crabapple Jelly (Copy)
Fat Tomato Crabapple and Rosemary Jelly (Copy)
Fat-Tomato-Crab-Apple-Butterball-And-Rosemary-Jelly_Big-Jar.jpg

Crabapple Rosemary Jelly

from €7.50

A bright, herb-led crabapple jelly with gentle citrus and savoury depth.

At Fat Tomato, we grow a couple of varieties of crabapple in the garden, each bringing its own character to the season. For this jelly, we use our Butterball crabapples — a golden-orange variety known for its clean acidity and naturally citrus-sweet finish — ideal for pairing with savoury dishes.

The fruit is gently simmered and strained to produce a clear, jewel-toned juice, naturally high in pectin and full of bright, tangy flavour. Fresh rosemary is added during cooking, bringing a soft, aromatic warmth that lifts and balances the fruit.

We make all our jellies in traditional copper pans, which allow for precise temperature control and preserve clarity, colour, and depth of flavour. Organic Colombian unrefined raw cane sugar and Verna lemons — sourced through the CrowdFarming platform — bring balance, brightness, and a clean finish.

Each jar is finished with a sprig of fresh rosemary, allowing the flavour to infuse and deepen over time gently. The result is a beautifully set jelly with a slight wobble — just as we like it — bright, fragrant, and quietly savoury.

Serve with roast pork, lamb, or chicken, alongside pâté or charcuterie, or pair with Irish farmhouse cheeses — especially soft goat’s cheese like St. Tola or aged cheddar from Hegarty’s or Coolattin. It also works well as a glaze or stirred into marinades.

Available as a 108g hexagonal jar for everyday use, or as a 165g WECK jar presented in our Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.

Your Jar:

A bright, herb-led crabapple jelly with gentle citrus and savoury depth.

At Fat Tomato, we grow a couple of varieties of crabapple in the garden, each bringing its own character to the season. For this jelly, we use our Butterball crabapples — a golden-orange variety known for its clean acidity and naturally citrus-sweet finish — ideal for pairing with savoury dishes.

The fruit is gently simmered and strained to produce a clear, jewel-toned juice, naturally high in pectin and full of bright, tangy flavour. Fresh rosemary is added during cooking, bringing a soft, aromatic warmth that lifts and balances the fruit.

We make all our jellies in traditional copper pans, which allow for precise temperature control and preserve clarity, colour, and depth of flavour. Organic Colombian unrefined raw cane sugar and Verna lemons — sourced through the CrowdFarming platform — bring balance, brightness, and a clean finish.

Each jar is finished with a sprig of fresh rosemary, allowing the flavour to infuse and deepen over time gently. The result is a beautifully set jelly with a slight wobble — just as we like it — bright, fragrant, and quietly savoury.

Serve with roast pork, lamb, or chicken, alongside pâté or charcuterie, or pair with Irish farmhouse cheeses — especially soft goat’s cheese like St. Tola or aged cheddar from Hegarty’s or Coolattin. It also works well as a glaze or stirred into marinades.

Available as a 108g hexagonal jar for everyday use, or as a 165g WECK jar presented in our Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.

  • Serve with roast pork, lamb, or chicken, where the rosemary brings a gentle savoury warmth, and the crabapple cuts cleanly through richness. It’s equally at home alongside pâté, terrines, or charcuterie, adding brightness and a subtle herbal lift.

    Pair with cheeses, particularly soft goat’s cheese like St. Tola or aged cheddar like Coolattin, where the balance of fruit and rosemary creates a more savoury, structured finish.

    In the kitchen, use as a glaze for roasted meats or vegetables, or whisk into pan juices and marinades for a light, aromatic depth.

    For something simple, spoon onto warm toast or fold into a sandwich with roast meat and sharp cheese.

    Check out our Grow & Cook section for more ideas.

  • FT crabapple Butterball 44%, FT filtered well water, organic Colombian raw cane sugar, organic lemon Verna (from our adopted trees in Spain), Wexford sea salt, FT rosemary Miss Jessopp's Upright 1%

    Allergens in bold above. 

    FT ingredients are grown/made in our garden/kitchen.

    Prepared with 47g of fruit per 100g. Total sugar content 33g per 100g.

  • Store in a cool, dark place. Refrigerate after opening and enjoy within six months.

  • Check our frequently asked questions page for answers to all those questions you might have.

    If you have a specific question, feel free to reach out to us at hello@fattomato.ie

Fat Tomato crabapple jelly with isle of crackers and mount leinster cheddar