Birch Sap Jelly (with violets & rosemary flowers)


Just as winter ends & spring buds start opening, we spend weeks harvesting the sap from Birch trees outside our kitchen. The water in Birch trees is pretty special, and we carefully reduce it by 100 times into a deeply flavoured syrup which when added to woodland violets and rosemary flowers (which just so happen to flower when the sap stops rising)  turns into our very special Birch Sap Jelly. Sublime on toast, decadant with pate, and magical stirred into roast lamb cooking juices.