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Jams & Jellies
Home-Grown Produce
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First, the major ingredients for these jellies and jams are grown in my garden without the use of pesticides or other noxious chemicals. There are certainly challenges and not everything does as well as I would like, but jalapeño peppers and most herbs are easy to grow and offer a prolific yield without much special attention.

Peppers and fruits are pureed and either cooked in their own juices or in water or cider vinegar. If any spices are in the recipe (like in my Wild Grape Jelly), they are added at this initial stage. Herbs are chopped fine and then infused in water (like making tea). For jellies, the solids are then filtered out, leaving just the juice.

Once this "juice" has been extracted, I then add sugar and pectin (sometimes from apples from my small orchard) and cook this all as required by the individual recipe. While tradition holds that many of these jellies should be dyed to a specific hue using a food coloring, I will not put such things in my jellies. The only color is from the natural juices and oils of the plant materials used to make the juice. Most are a lovely champagne color. The differences between them are subtle, but each is a beautiful gem without adding anything unnatural.

Most batches only yield 5-6 cups of product, but I can create a more consistent product in this way. I think you'll agree that the finished product is worth the extra effort!



Traditional, yet exotic. You won't find good old-fashioned homemade jellies like these in stores anymore. Treat yourself to these classic favorites.

Mint is not just mint. There are many varieties and they all have interesting flavor differences. They go great with everything from salads to desserts.

Herb jellies make interesting and tasty condiments and glazes. Try them with meats, breads, cheeses - or whatever suits your personal tastes.