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!


Winner of The Gourmet Gold Best Condiment of the Year 

Black Garlic Rosemary Sauce is made with fresh, organic rosemary from the “We Over Me Farm” at Paul Quinn College. 40 days of fermenting create a thick, rich, carmelized garlic that we blend with house dehydrated ground rosemary so you have a 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.

Grown-up grape jelly! Like it’s 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.

One of my favorite customer couples fights over this one. I have to send jars marked with their names so they each have their own personal jar! Make anything you put it on taste like pecan pie. So an ordinary piece of toast is elevated to dessert.

Perfect for the kids! Our Grape Jelly is actually Grape Jam  – this label is all wrong!  A combination of big, fat, juicy green, red and black grapes, slow cooked with just a hint of sugar. 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 thnk 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… 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.


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, candied lemon, eat it right out of the jar !

Good Food Award Finalist

Our Four Berries is our first jam to be created to be more than taste good. 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 strawberry, giant blueberries and Samuel Smith organic lambic raspberry beer! Jam pack jam!