Jelly

Spiced Cider and Apple Jelly - Jen's favourite, a "toast or roast" preserve that goes as well on your toast as it does on your Sunday roast, especially pork, pheasant and chicken. Dollop a couple of spoonfuls on the joint about 20 minutes before it's due to come out of the oven. And for the festive season use it to glaze the Christmas turkey and try adding a couple of spoonfuls to the gravy. This can also be added to pork or pheasant casseroles. And for those with a sweeter tooth, add some to homemade apple pie before the lid goes on.