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Mr Jeffares Irish Blackcurrant Cordial

  • Mr Jeffares Irish Blackcurrant Cordial

Mr Jeffares Irish Blackcurrant Cordial

Quick Overview

Made with superior Irish outdoor grown blackcurrants from a family farm in Wexford, without artificial sweeteners, colours or preservatives and consequently no compromise on taste. Instead of sugar, the calorie-free natural sweetener stevia does the job of balancing the rich, fruity acidity of the blackcurrants.

Availability: In stock

Online price €7.00

Further Details

A sensational, grown-up and serious blackcurrant cordial made from the finest Irish blackcurrants without artificial additives.

Just like the best vignerons, the latest and third generation of Jeffares to grow blackcurrants are constantly improving and upgrading their approach to blackcurrant farming in pursuit of the best quality fruit and the highest concentration of natural sugars, taste and nutritional value.

Mr Jeffares' blackcurrants from Ballykelly Farm

Ballykelly Farm enjoys the high sunshine hours total of Ireland’s sunny South East and the pioneering property, often engaged in research initiatives and a champion of environmentally responsible practices, borders the rich, fertile soil of the famous Wexford Slobs.

The farm is Bord Bia Quality Assured and currently the only Irish fruit farm with Origin Green sustainability certification. In 2006 Good Food Ireland, the benchmark brand for local produce in Ireland, was founded by the business and is run from the farm by Margaret Jeffares.

The Ballykelly blackcurrant crop is the last to be picked in the Western hemisphere; its fruit, highly prized for rich black colour and excellent flavour, is the only choice for some of the country's leading cooks:

“I am a very passionate supporter of local food and food producers in Ireland and am delighted to use Mr Jeffares Blackcurrants from Ballykelly Farms in my Cookery School. We’ve noticed that the Wexford blackcurrant seems to have a wonderful ‘tart’ aroma that is very noticeable as soon as a box is opened. The distinctive flavour, depth of colour and natural sweetness make them particularly special” Darina Allen, The Ballymaloe Cookery School

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