Fruits of the Forage is a small company that makes delicious artisan preserves and chutneys. What makes this company special is that the ingredients are from food waste, that would otherwise have goen to landfill. These guys take seasonal and surplus ingredients (from people’s gardens, hedgerows or farmers’ fields) where they would otherwise rot.
Check medication before consuming grapefruit or rhubarb. Before using, read up on food safety for people and pets.
This family firm also has been busy planting 2000 native fruit trees with local farmers, landowners, schools and charities. In just one year, they saved 9.2 tonnes of food waste, planted 200 fruit trees and donated 500kg of chutney, jam and sauces to food poverty charity Fareshare.
All these products are free from added pectin or preservatives. The range includes:
- Damson and Sloe Chutney is a blend of British hedgerow fruits, blended with traditional pickling spices. Serve with strong vegan cheese or vegan meats.
- Heritage Pear Chutney blends wild apples and tangy heritage cooking pears (an ancient and forgotten British fruit).
- Cider and Onion Chutney is made from Herefordshire cider, blended with sweet onions and Bramley apples. Use with vegan cheese to complete your Ploughman’s lunch.
- Quince Preserve is a luxury preserve that’s lovely with a vegan cheese or on toast. Quince kind of tastes like an apple and pear combined, with a citrusy tang.
- Dandelion Flower Syrup is a vegan honey alternative packed with pollen, but collected by people (not bees). This versatile Honee is runnier and has less sugar, making it perfect for baking, cocktails and dressings.
Jams and Marmalades
- Yellow Egg Plum Jam is made with ‘yellow egg plums’ from old orchards in Vale of Evesham. Makes a lovely golden sharp and tangy preserve. These plums have grown wild near Pershore since the 1800s.
- Rhubarb Chilli Jam bursts with the tastes of cooking apples, foraged wild garlic, smoky roast peppers and rhubarb.
- Raspberry and Wild Apple Preserve takes the British preserve to another level of tang.
- Quince Preserve is a luxury preserve that’s lovely with a vegan cheese or on toast. Quince kind of tastes like an apple and pear combined, with a citrusy tang.
- Plum and Rosehip Jam blends fruity rose with heritage plums. An exotic yet local preserve.
- Victoria Plum Jam is for traditionalists, sweeter than most jams, with a hint of caramel sweetness.
- Plum and Habanero Chilli Jam blends the sour notes of hot chillies with tangy yellow ‘egg’ plums from Worcestershire.
- Purple Pershore Jam is made with sweet sharp fruits, from traditional orchards in Vale of Evesham.
- Crab Apple Chilli Jam is made with wild garlic and roasted cherry tomatoes, with a touch of fruity scotch bonnet chillies.
- Hedgerow Harvest Jam is a blend of classic orchard fruits: damsons, plums and apples, along with hedgerow wild elderberries and blackberries.
- Seville Orange and Hogweed Marmalade combines wild spice with a zesty herbal aroma.
- Mulled Plum Jam is a warming preserve with hogweed-spiced mulled wine, perfect for Christmas.
Syrups, Cordial and Liquers
- Winter Warmer Cordial is the perfect no-alcohol mulled wine, made with damson, plum and apple. Or use it to spice a chilled sparkling wine, or enjoy hot with a dram of brandy.
- Sloe Seville Orange Liqueur is the perfect aperitif. Made from two ancient wild fruits: British sloes and Seville oranges.
- Elderflower Rhubarb Cocktail is a refreshing blend with apple and grapefruit juice, add a dash to sparkling water for a referhing summer drink.
- Raspberry and Sweet Cecily Liqueur is made with pressed raspberries and fresh water mint, along with Sweet Cecily that’s gathered in the Peak District.
- Wild Garlic and Ground Elder Piri Piri uses two of spring’s most abundant herbs, to add a strong herbal flavour to red and green chilli dishes. Also makes the perfect marinade for your vegan BBQ, or a spicy dipping sauce.
- Damson Brown Sauce goes beyond brown sauce for chips or a vegan BLT. This one is made with cooking apples, pears and damsons.
- Elderflower and Rhubarb Liqueur is a blend of tart rhubarb with sweet wild elderflower blossom.
