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Introducing —
The Jellyologist, 2.0

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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!

 
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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. 

See recipes for Packham’s pear

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.

See recipes for Nan’s Pav

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Chocolate Lamington —
with coconut

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.

See recipes for Chocolate Lamington

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…

See recipes for Apple and Elderflower

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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!

See recipes for Feijoa and Apple

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?

See recipes for Vanilla Chai

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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!

 

 

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