Jellies, Jams, and Sauces

Small batches, made in season, mean we create a lot of amazing flavors.

Only a few of the ingredients we use are available all year.

Here is the ever-growing list of flavors, their descriptions and the awards they have won!

 

YEAR ROUND FAVORITES

Winner of The Gourmet Gold Best Condiment of the Year 

FONA Top 10 New Trends 

Black Garlic Rosemary Sauce

is made with Texas Black Gold Garlic and fresh, organic rosemary from the “We Over Me Farm” at Paul Quinn College to

create a thick, rich, caramelized  finishing glaze for meat or veggies that I cook with at least 1 night a week.

Great to finish off grilled onion or broccoli and perfect as a smear on fresh hot bread!

Champagne Jelly

started this whole company – it is the first jelly I ever made and sold!

Sweet, clean, simple recipe with just 4 ingredients – all that you can pronounce!

Perfection poured over fresh fruit or as the drizzle on white fish,

heat it up and use as a syrup for pancakes or waffles to create an elegant breakfast!

It is quite simply a party in your mouth.

Cabernet Jelly

is grown-up grape jelly! Like its kissing cousin Champagne, our Cabernet Jelly is a simple recipe but has a lot of flavor.

Pop it open and the smell of Cabernet fills the air. This sweet/tart dark jelly is great paired with brie or peanut butter.

It moves back and forth from fun to elegant with great ease.

We use it to make killer Cabernet sweet tea or lemonade

and it is really fun to make those 1960’s style grape meatballs with for a little cocktail hors d’oeuvre.

Pecan Pie Spread

is the one my favorite customer couples fights over.

I have to send jars marked with their names so they each have their own personal jar!

Makes anything you put it on taste like pecan pie.

So an ordinary piece of toast is elevated to dessert.

Grape Jelly

is perfect for the kids! Our Grape Jelly is actually Grape Jam  – this label is all wrong!

A combination of big, juicy green, red and black grapes, slow cooked with just a hint of sugar and vanilla.

I was determined to make the kind of grape jam I had as a kid, I want chunks of grapes on my pb and J !

The kids want to know if there is magic in this one! So I think it turned out pretty good for our most normal flavor – now to just get the right label!

And the last of our year-round favorites… The Queen’s Ghee has a long, rich history (over 5000 years).

It is a class of clarified butter that originated from the Indian subcontinent.

It is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. 

Our Ghee is prepared by churning our own butter from organic cows cream, then simmering the butter, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. The texture, color, and taste of ghee depend on the quality of the butter, the source of the milk used in the process and the duration of the boiling. (Traditionally, ghee is always made from the milk of cows, which are considered sacred, and it is a sacred requirement in Vedic traditions. There is even a Hindu hymn to ghee).

Finding Ghee pure enough to use for sacred purposes is a problem these days for devout Hindus since many large-scale producers add salt to their product. Which is one of the reasons we started to make it, ours is as pure at it gets and because we do each step ourselves the sacred quality of the end product is ensured. You can even come watch us make it!

I also use it because it is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is (485 °F (250 °C), which is well above typical cooking temperatures of around 392°CF (200°C).

Easy to infuse with other herbs or spices for lots of yummy flavors like, garlic, rosemary, or cinnamon, Ghee is known for its use in Bhang (an edible preparation of cannabis that has been used for over 2000 years by Hindu monks to boost meditation and achieve transcendental states ) in order to heat the cannabis to cause decarboxylation, making the drink psychoactive.

 

SPRING FLAVORS 

Pink Lemonade Marmalade

The prettiest marmalade ever.

Lemons from late winter and strawberries from early spring meet up to create a great, refreshing, pretty pink marmalade.

It is my new favorite. Sweet and tart, with tender strips of candied lemon, I eat it right out of the jar!

Good Food Award Finalist

Four Berries Jam

Our first jam to be created to be more than taste good.

We are changing the name to Super Berry cause we have added marine phytoplankton to increase its antioxidants values and

essential oils that are said to calm the digestive system,

along with thumb size Texas blackberries, sweet strawberries, giant blueberries and a little organic lambic raspberry beer!

Jam pack jam!

Raspberry Chipotle Jam

Fat, juice, fresh raspberries and the smoky heat of chipotle peppers drenched in adobo sauce.

The perfect and normal way to use it is as a dipping sauce for fried chicken or with some vinegar and oil drizzled it on salad.

But my favorite way happened in one of my most panicked “serving jelly” moments, when I grabbed a jar of Raspberry Chipotle,

by mistake, to take to a church meeting where everyone was bringing goodies.

I served the cake, piled on the jelly and whipped cream, prepared mine last, take a bite…everyone is ohhh and awww over how good it is and…

I realize it is Raspberry Chipotle, not plain Raspberry and that is when I learned this luscious jam is perfect on savory and amazing on sweet,

and even better with whipped cream!

Raspberries have a short season so we make as much as we can and you better grab it while there is some left.

Strawberry Black Pepper Jam

is our answer to American’s best selling jam.

I could not just do plain, regular strawberry only jam – you can get that in every grocery store in the country.

I had to come up with something zingy.

So I added a little black pepper and balsamic vinegar and a few other special secret ingredients to get that zing.

And I am happy every time I make it.

The Jelly Queens Strawberry Black Pepper will make you happy too.

It is one of the best flavors to share with the kiddos too.

 

SUMMER FLAVORS 

Six Pepper

Balsamic vinegar base with red, yellow, shishito, black, cayenne and chili peppers make a zingy,

not too hot jelly that pairs well with cheese

or eggs and is great as a dipping sauce for chicken or veggies

Tomato Basil Jam

Fresh basil and tomatoes along with garlic and lemon zest make a killer jam that is an amazing sweet

and savory topper for chicken, pizza or a great dipping sauce.

Our replacement for traditional ketchup.

Peach Pepper Jam

We use every part of the peach in this one,

first we make peach skin jelly,

then peach pit jelly,

finally peach jam

and add all the fun peppers, yellow, red, shishito,

with dashes of cayenne, black pepper & red pepper flakes

and for lot’s of zing, Bragg’s Organic Apple Cider Vinegar!

 

FALL FLAVORS 

Sassy Apple Fig Jam

 Nice, fat figs, juicy chunks of apples and

the sweet, warm heat of garam masala create a savory blend that is perfect for chicken or pork,

but we have a few boys that say it makes a mean PB&J.

Pumpkin Butter 

Slow cooked for 4 days.

The whole shop smells so yummy it is hard to concentrate,

ginger, cloves and all kinds of special spices make this a perfect holiday gift.

Pumpkin really should be served all year!

World Jampionship Winner

Onion Fig Jam

the perfect combo to make a relish, rrrr aaaahh a jam,

an amazing combination for grilled cheese, sausages, hot dog or a dressing for veggies

Apple Butter

Just like our pumpkin butter this one takes 4 days – rough job, oh well someone has to do it.

Just like my grandma’s Apple Pie – we mix different kinds of apples with

the perfect apple pie spices to create a fruit butter as sweet as your best memories

 

WINTER FLAVORS 

Good Food Award Winner

World Marmalade Award Winner

World Best Commercial Label 

Quest for the Best 

Quadruple Award Winner !!

Beautiful Blood Oranges from the Grateful David Farm

and the most amazing Lavender from Fragrant Isle

blend together to create the most delicate, delicious marmalade ever!

Even non-marmalade love this one!

Good Food Award Winner

Lemon Lavender Curd 

Heavenly, thick, rich, sweet, just a little dab will do ya.

I eat this one out of the jar too!

But it is perfect on scones or graham cracker, as a filling for a personal pie topped with raspberries and whipped cream

and I could go on … lemon anything wins my heart and taste buds every time.

Cranberry Pom Sauce with Lemon!

is really better described as a marmalade.

We combine cranberries, pomegranate, lemon peels, and a hint of tarragon – whew that’s a mouth full – of yumminess !

The perfect accompaniment to all your holiday meals and desserts.

 We pour it on cranberry pecan pie, topped it with spiced caramel sauce and pile on the whip cream !

Check our recipe section for the cranberry pecan pie!

ICE QUEENS’ DESSERT SAUCES 

Fiery Food Challenge Winner