August 10 2010
Teatime is one of my favourite moments at weekends, serving both as a reflective pause and as an excuse for a little indulgence. And, long ago, I discovered that treats such as scones (in summer) or hot buttered toast (in winter) taste even better when topped with Wendy Brandon’s deliciously satisfying home-made jams.
Wendy started making jams and preserves in her Sussex kitchen in 1985 (she relocated to Pembrokeshire in 1992) and now sells online as well as supplying one of Harrods’ restaurants and hotels including the Mandarin Oriental Hyde Park, which serves her deeply fruity strawberry jam. She also makes about 20 different types of marmalade plus chutneys, pickles, mustards and vinegars, while her Green Label range is made without salt or added sugar.
My favourite jams are her sharply tangy raspberry, her strongly-flavoured blackcurrant and her blackberry jam which is made with whole berries complete with seeds. I’ve also enjoyed her traditionally-bitter, coarse-cut Seville orange marmalade for breakfast and find that her robust redcurrant jelly goes deliciously well with lamb.
This summer I’m tempted to try some of her delightfully old-fashioned varieties such as gooseberry jam with elderflowers or quince and rosehip jelly. Rose petal jelly sounds perfect for scones. And I’m sure that Pershore purple plum jam, lavishly spread on toast, would lift the spirits considerably on a cold winter’s afternoon.
Jams, jellies and marmalades cost £4.30-£4.60 for a 340g jar.