Chunky Apricot Jam with Australian Native Pepper Berry

Rich and notable tart, this jam has been darkened with the juice and fruit of the Tasmanian Pepper Berry giving it a hint of marmalade bitterness and slightly peppery finish.

Have it slathered on a piece of buttered toast for breakfast or featured on a grazing platter alongside a strong parmesan or vintage cheddar. Glaze a warm tea cake with it or baste peach halves and grill until scorched and caramelised. 250ml jar of the BEST jam!

Check out the recipe for Sweet Potato crostini with a parmesan crisp and MFK apricot jam in the recipe tab.

Vegan and Gluten Free.