LITTLE PARK KITCHENS
Jennifer Tidey's Little Park Kitchens was born in 1982 when Jenny's grandmother's genes kicked in. The grandmother had been the jam, sweet, cake, chocolate and conserve maker in the family, winning many prizes in rural shows. A generation was skipped and Jenny answered the call of the jam DNA.

Living in the country gives access to loads of different home grown delicacies and also the wild quince. The pleasure of taking the dogs out along country lanes to fossick while she picks bags of quinces in order to turn them into golden red jelly is a truly real experience. To then hear her wonderful customers tell her that it reminds them of their grandmother's quince jelly is music.

Jam and jelly making has been around for ever as a most basic form of preserving nature's bounty. Little Park Kitchens uses no additives or preservatives other than sugar and needs to be refrigerated once a jar is opened. It's simple; it's delicious; it's made using some old recipes and it's all created by hand.

With both sweet and savoury products on offer, they are mostly available all year round depending on the generosity of Mother Nature, except Creamy Basil Pesto, which is only made in winter to jazz up that pasta or dollop on top of your steak.

Little Park Kitchens' current range is:

• Apricot & Almond Jam
• Date Chutney
• Lemon Butter
• Quince Jelly
• Rich Caramel Sauce
• Strawberry Jam
• Whisky Marmalade
• Wicked Chocolate Sauce

• Creamy Basil Pesto
• Garlic Sauce
• Chunky Mustard    
• Spiced Tomato Relish

jamjar@westnet.com.au