Small batches, made in season, means 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!
To purchase our Jellies and Jams please go to our Jelly Shop page.
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. Elevates an ordinary piece of toast 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.
Pink Lemonade Marmalade is 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 was 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 has 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.
Six Pepper Jelly has 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 has 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.
For our amazing 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!
Sassy Apple Fig Jam includes nice, fat Texas 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.
Our Pumpkin Butter is 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 is the perfect combo to make a relish for an amazing combination for grilled cheese, sausages, hot dog or a dressing for veggies
Our Apple Butter just like our pumpkin butter this one takes 4 days – rough job, oh well someone has to do it. And 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
Good Food Award Winner
World Marmalade Award Winner
World Best Commercial Label
Quest for the Best
Quadruple Award Winner !!
Blood Orange Lavender Marmalade is made with 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 is our 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