3 comments


  • 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
  • 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

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