Our Raspberry Pepper Jam is the super star of the group. It sells at about a two-to-one ratio over the other jams and has accumulated a cult-like following. One customer said, “I would eat my arm if this were on it.” It is most commonly paired with brie, mascarpone, and smoked gouda. Sue Zelickson loves to use it in a recipe that I shared with her called “Loser Pie.” It has all the heat of jalapeños, without drowning out the sweet freshness of the raspberries.
Ingredients: sugar, raspberries, peppers, vinegar and fruit pectin
Our Garlic Pepper Jam is an excellent spread for bagels with cream cheese or as an addition to quiche. Our favorite use of this jam is glazing our bleu cheese burgers. It is wonderful on roast beef, steak or brie. Mix with butter for a zesty garlic sauce on seafood pasta or garlic bread.
“The garlic pepper jam was my favorite. It’s golden in color and tangy, sour, and sweet at the same time.” Roseanne Pereira, City Pages
Ingredients: sugar, peppers, vinegar, garlic and fruit pectin
Our Blueberry Pepper Jam combines the distinct sweetness of blueberries with a touch of heat. Milder than our other pepper jams, it works wonderfully in many dessert recipes such as the final touch on shortbread and mascarpone. It is fantastic on cornbread cakes or crepes, and works well for glazing meat, especially game or pork. It retails especially well in rural areas as well as the outer ring suburbs.
“Æbleskiver. . . .served with ginger syrup, maple syrup and several full-flavored jellies from market neighbor Lucille’s Kitchen Garden. I highly recommend the blueberry-pepper.” Rick Nelson, StarTribune, Taste
Ingredients: sugar, blueberries, peppers, vinegar and fruit pectin