Cedar Jelly is made from the leaves of the eastern white cedar. It is very versatile and has a hearty flavour, but it will not retain its taste if it is overcooked. Aboriginal peoples use cedar needles as a tea. Chefs use our jelly as a glaze on salmon and other fish, as it gives the fish the taste of being roasted on a cedar board. It is also mixed with the juices of fish after cooking or added to a white sauce. It is also used in sauces for meats such as lamb and game. Cedar jelly is also good in most recipes that call for mint jelly. Others recommend it on toast, and it taste wonderful with a bagel and cream cheese. It can also be paired with cheese.