Autumn is the perfect season for foraging, and this wild Hedgerow Jelly is a true reflection of the land's seasonal rhythms. Usually made with an array of wild berries and fruits, such as elderberries, rowans, sloes, crabapples, rose hips, blackberries, bullaces, and haws. The flavours vary each year, depending on what the hedgerows and forests provide, but the result is always a beautifully rich, vibrant jelly with a unique taste that changes with every batch.
Inspired by cherished family traditions, Anthony remembers making this jelly with his granny Betty, who, at 85, still insists she’s too young to be called granny! They would forage in the hedges of the family farm and neighbouring forests for what they could find. Since his granny has retired from farm life, Anthony tries to keep the tradition alive, but some years pass with barely a few jars in the pantry.
This year, Anthony was determined to have this Jelly as part of his Fat Tomato collection. 2024 was a great year for wild crabapples and sloes. Anthony and his friend Lorraine, a well-known forager, tour guide and storyteller in Wexford (check her website out gallivanting.ie), spent days driving around North Wexford, foraging in places they knew where chemicals and sprays are never used. They even made a few new friends on the way, including one farmer who insisted on helping them with his ladder.
Anthony made 104 jars this season.
Presented in two sizes, glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Autumn is the perfect season for foraging, and this wild Hedgerow Jelly is a true reflection of the land's seasonal rhythms. Usually made with an array of wild berries and fruits, such as elderberries, rowans, sloes, crabapples, rose hips, blackberries, bullaces, and haws. The flavours vary each year, depending on what the hedgerows and forests provide, but the result is always a beautifully rich, vibrant jelly with a unique taste that changes with every batch.
Inspired by cherished family traditions, Anthony remembers making this jelly with his granny Betty, who, at 85, still insists she’s too young to be called granny! They would forage in the hedges of the family farm and neighbouring forests for what they could find. Since his granny has retired from farm life, Anthony tries to keep the tradition alive, but some years pass with barely a few jars in the pantry.
This year, Anthony was determined to have this Jelly as part of his Fat Tomato collection. 2024 was a great year for wild crabapples and sloes. Anthony and his friend Lorraine, a well-known forager, tour guide and storyteller in Wexford (check her website out gallivanting.ie), spent days driving around North Wexford, foraging in places they knew where chemicals and sprays are never used. They even made a few new friends on the way, including one farmer who insisted on helping them with his ladder.
Anthony made 104 jars this season.
Presented in two sizes, glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
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