Our wild fruit products contain 55 to 80 per cent pure wild fruit (by weight) and are slowly cooked with organic sugar so that their flavour shines and is very pure and true. They are not “jam,” which usually has the fruit as the second or third ingredient and often has water added. These foraged foods lend themselves to a wide range of uses by chefs, bakers, and for home cooks, from something as simple as a spread for toast to sauces or as parts of cheese platters and in pies. Our jellies are lightly jellied pure wild fruit juices. With the exception of a few dry fruits such as barberry, no water is added in the process. The idea is that our wild furits should taste like they are suposed to taste, tart fruits are still tart, sweet fruits are sweet.