The Labrador tea that is used to make this jelly is harvested late in the summer, when the tea is imbued with all of its aromas. After the tea is dried, the decoction is prepared, then steeped and turned into jelly. Labrador tea’s characteristic citrus and floral notes are uniquely revealed when the jelly is paired with raw or lightly smoked fish.

Other food products: balsam fir jelly, currently available as 55 ml and 229 ml sizes; Minganie tea. While stocks last.