THE JELLYOLOGIST —
Our range of DIY products
Developing jelly flavours is fun. The range below is a combination of classics from the beginning of The Jellyologist and new flavours that we asked a bunch of friends to help us pick from a slightly longer list than this.
We hope you enjoy making and eating them as much as we did coming up with them!
Packham’s Pear —
with white chocolate
Less shouty than its cousin the apple, and more complex than its brother the nashi, Packham’s Pear brings a spot of juicy sophistication to the table.
Nan’s Pavlova —
with dried raspberries
Who could forget Nan’s Pav? The quintessential kiwi dessert in jelly form – topped with freeze dried raspberries, it’s almost as if you picked them yourself.
Chocolate Lamington —
Coconut encrusted lamingtons have lined dessert tables up and down the country for generations, and now we’re rapt to deliver your favourite lamington flavour in a less spongy, more wobbly form… it tastes exactly like a chocolate lamington from the corner bakery.
Apple and Elderflower —
with dried raspberry
Juicy apple and refreshing elderflower combine in this delectably delicate crisp combination. One of our favourite mixes to improvise with…
Feijoa and Apple —
with dried apple
Made from NZ grown Feijoas you can close your eyes and you’d swear you’d just scooped a fresh one from the orchard floor. It may just be our national fruit, and finally it’s feijoa season all year round!
Vanilla Chai —
with dark chocolate
Oh the creamy spicy delight that is Vanilla Chai will have you scooping for more. What could be a better accompaniment for the dark chocolate garnish?
The Jelly Kit —
become a Jellyologist
Includes 12 of our signature cone shaped moulds, two jelly mixes and garnishes and a full set of instructions — so you can create some of the architectural jellies we’ve become known for at home!