17 comments


  • Jennifer Adams

    Hi, We are having several small parties and will try your Baked Brie. Sounds so good.
    Jennifer Adams

    November 17, 2010
  • Kristin Eldridge

    Congrats Suze!!! I love your website and your jelly. What a great idea! Congrats on where it will be featured. Some more ideas that I’m sure you’ve already thought of are Rainbow Bridge and Westridge Market. Hope you and Morgan are well!
    : ) Kristin

    November 18, 2010
  • Kevin Barnett

    I’ve tried this jelly several different times, as appetizers, on fish, and in sauces. It is delicious!!!

    November 18, 2010
  • Pamela Reiss

    Well done girlfriend, so proud of you and want some of your delicious jelly. I want the 6 pack for $36 delivered at your convenience. You said shipping is free, I only live down the street. Good luck!!!!!!

    November 18, 2010
  • Marghi McKeon

    I would love to carry your jelly at an all-organic store we are opening. How can I contact you?

    November 19, 2010
  • jan DeWitt

    i love your jalepeno jelly! it goes great with anything and everything!

    November 21, 2010
  • Corkey Solow

    I’ve had to give up cooking… I’m out of your jalapeno jelly!

    December 11, 2010
  • Robin

    I tasted some fantastic Jalapeno-ginger Raspberry jelly from Texas. It was the most interesting jelly ever! Do you make anything similar? If not, perhaps in the future?

    December 13, 2010
    • Hello & thanks for asking!
      I have not made berry-jalapeño combinations yet.
      I intend to experiment with the seasonal organic produce we have here in California.

      December 14, 2010
  • Steve Schalla

    I bought about ten pounds of Center Cut Pork loin to make a Crown Roast for a Christmas season dinner party. Upon opening the package, it was mostly ribs and no loin. Dinner was to be ready in 6 hours and I couldn’t figure out what to do. So, I used 1 jar of your basting jelly (without the pectin added) and marinated the meat for 3 hours in the fridge. Then, I seared the meat on the BBQ to brown it and create burn marks. The ribs went into my smoker (with Apple chips) for a 3 hour smoke. Absolutely Fabulous. The jalapeno jelly locked in the juices and clung to the ribs without excessive dripping. After 1 hour of smoking, I turned the pieces and applied another basting of jelly. My guests were in awe of the product. The apple smoke with the taste of the jalapeno is a great combination. Your jelly saved my dinner!!

    December 15, 2010
    • Steve you are an amazing cook! I’m so happy to hear the OOJJ “saved the dinner”!
      Glad to hear you invented a new recipe too!

      December 16, 2010
  • Virginia

    Help… We are all addicted to the OOJJ! We have almost a jar a day habit.
    The other night the kids were eating it on their pizza…and I actually put a big glob on my tuna salad–delicious. The possibilities are endless–as we are discovering at every meal.

    December 21, 2010
  • Hey what a brilliant post I have come across and believe me I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you.

    January 01, 2011
    • Thank you! Over the holidays I’ve been testing a mild Habanero Martini on my friends and family-
      “Habantini”- I’ll blog the recipe in the next few days-
      Happy 2011!

      January 02, 2011
  • Julie Strohman

    Love your blog. It’s fun to see how “hooked” everyone is on OJJ. I knew they would be!! Now I’m hungry for a grilled ham, brie and OJJ sandwich!

    February 09, 2011
  • Bought the jelly yesterday and it was delivered in 5 minutes. Three of us went to Ojai from Camarillo and Oxnard in search of the jelly and found it! Last night I was home too late for dinner and had the jelly on a nuked leftover Bisquick biscuit with Constant Comment tea. It was like a jalapeno scone. Had another treat this morning with the jelly on toasted Orowheat original wheatberry toast. I can’t wait to hear what the others did for their first try. It is delicious. On the weekend it will be with cream cheese and Chicken of the Sea pouch salmon and cream cheese on a bagel. What a fun new food. Thanks to the Star food column for mentioning it it an article or we would never have tracked it down. Marcie

    June 02, 2011
    • Suze

      Nice to meet you ladies & I hope you enjoy the Jelly.
      In Ojai you can also find it at Made in Ojai, and Westridge Market, both hyperlinked on my website. Best, Suze

      June 09, 2011

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