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Cedar Jelly is made from the leaves of the eastern white cedar. It's very versatile and has a hearty flavour, but it will not retain its taste if it's 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 can also be mixed with the juices of the fish after cooking or added to a white sauce. It is also used in sauces for meats such as lamb and game. Cedar jelly can be used as a replacement 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.
Read this review from the National Post to learn more about our Cedar Jelly.