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Small Business Grant FedEx Competition







Thank you for all your votes!! Fingers crossed!

I entered a small business contest on FedEx!
Between now & March 24, 2021 PLEASE go online & vote for Ojai Jelly!
One vote per day, per person- TELL your friends & Ojai Jelly fans!


I started my business on a shoestring in 2010. I had a stroke in 2007, which led to heart surgery, then falling & severely fracturing my sacrum… No fun at all but I’m here & I’m smiling
(most of the time)-  Bottom line: I really needed a job! 
You can read more about me here if you’d like to.
This is me before I had a stroke- it left me unable to walk or talk. I was 48.









Thank GOD I’m fully recovered & perfectly capable now. I’ll be 62 on Saint Patricks Day!

Fast forward to 2021, I sell in every state in this GREAT country of ours, +
in two villages in Baja, Mexico!

The small business FedEx contest limited me to 1000 words INCLUDING spaces-
so I couldn’t elaborate…

I’d LOVE to win the grant!! With your daily votes I might be able to do just that!!

If I win, here’s what I’d like to do:

→Enjoy more shipping with FedEx Ground and possibly expand to FedEx Express
→Print my logo on my shipping boxes so they can advertise my company as they’re en-route
→Have new banners made
→Have large magnet logo signs made to use on my vehicles
→Print more business cards
→Print more recipes for y’all
→Maybe I’ll even have my pepper logo printed on all my “Jelly Roll” tubes
→Possibly have t-shirts, masks, hats, mugs, water bottles printed with my logo!

♥I recycle, repurpose & reuse clean materials in the safe shipping & packing of Ojai Jelly.
I drive the truck, I unload the cases (usually alone), especially during the ongoing pandemic.

Thank you for your time, for your vote & especially for supporting my small business!
My business is one-woman strong! Me!
The possibilities are endless & I don’t shy away from hard work!



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Houston, we’ve solved the problem!

At long last Ojai Jelly has arrived at We Olive Houston!!
Ojai Jalapeño Jelly+Ojai Habanero Jelly+Ojai Habanero Apricot Jam
“Where Heat Meets Sweet”
I LOVE the We Olive family & I’m super excited to sell Ojai Jelly in Houston-
Lets do this!!
Did I mention they have a WINE BAR?!?
Oh YES they DO!


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Heatwave Chicken

When it gets too hot to be creative in the kitchen I say “lets take this outside“-
I fire up the BBQ & stick everything on it-

In a large piece of heavy duty aluminum foil add;
La-Yu’s “Chili Oil
Trader Joe’s “21 Seasoning Salute
(It’s my new favorite spice mix- NO SODIUM, NO CALORIES, NO FAT & NO CARBS!)

IMG_0731 IMG_0732






Boneless skinless chicken breasts, but on the bone is fine too- more flavor.
Salt & pepper
Sprig of fresh rosemary on each piece of chicken
Lemon zest & a big squeeze of lemon juice







Wrap up this mixture then add another layer of heavy duty aluminum foil
My BBQ is gas & it’s so easy to cook with-
I had 2 burners on low & still got the beautiful grill marks through the foil
(chicken cook time; about 30 minutes)







I later added fresh corn that I’d previously soaked in water
(corn cook time; about 20 minutes)
Potatoes with a dash of olive oil & salt, cooked in foil
(potato cook time about 25 minutes)








A little 25 year-old Balsamic Vinegar from il fustino added to some freshly picked watermelon;
A refreshing summertime dessert!








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Death by Chocolate…

Death by Chocolate...

Preheat oven to 350*

I’ve experimented with this RICH yet surprisingly light cake for many years-
It’s my favorite & regardless of friends & families dietary restrictions
they LOVE it too-

No flour, oil or leavening.
Rich coffee flavor runs throughout both cake & frosting.

Serve with freshly churned vanilla ice cream & espresso.

1 packet of Starbucks Italian roast “Via” plus 1/3 c. water
1 1/2 c. sugar
2 c. chocolate chips (1- 11 ounce bag semisweet chocolate chips)
1 1/2 t. pure vanilla extract
1/2 c. butter
12 egg yolks (keep egg whites for later)
1 3/4 c. organic walnuts, ground (food processor, ground like coffee grounds)

In a medium size saucepan, over low heat;
Coffee, water & sugar. Mix then add chocolate chips & stir.
Once mixed add vanilla & remove from heat.  Let cool 5-10 minutes.

With an electric mixer;
Cream butter, add egg yolks & mix. Add ground walnuts, then chocolate mixture.

In a separate (metal) mixing bowl;
Beat egg whites until firm but not dry-  Fold whites into the chocolate batter-

Place 3 layers of parchment paper on counter top, draw around the cake pan with a pencil then cut out with scissors- Cut some straight pieces to use for the pan sides. Line pans.

Evenly distribute the batter into cake pans. I add 1 or 2 scoops of cake batter to each cake pan until all three are evenly filled.

They will look a bit empty- but don’t worry-

Bake @ 350 for 25 minutes (a little less time in a convection oven).

2 c. chocolate chips (1 11-ounce bag of semisweet chocolate chips)
1 packet of Starbucks Italian roast instant “Via” plus 1/3 c. water
1 c. + 2. T. butter
4 egg yolks
2 c. powdered sugar + a little for dusting the finished cake.

In a medium size saucepan, over low heat;
Slowly melt the coffee, water & chocolate chips.
Once smooth & blended; remove from heat.
Cool for about 7-10 minutes.

In a separate bowl;
Cream the butter, add egg yolks, then sprinkle in the powdered sugar.
Once smooth & well mixed, add in the chocolate mixture.

note; make sure when adding something hot to eggs that you don’t accidentally cook the eggs- add a little at a time & keep stirring because you don’t want it lumpy-


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Pickled Asparagus



Makes 5-6 quarts

Surprisingly crunchy & delicious like a great pickle can be-
Eat alone, cut them into your chopped salad, serve with cheese,
or use as a ‘swizzle stick’ in your next Bloody Mary!

Wash 6 quart-size jars
Sterilize jars & lids

Wash all ingredients-
You’ll need;
Asparagus- about 5-6 clusters
Break or cut off asparagus ends, allowing asparagus to stand in jar; about 3/4″ from top.
18 sprigs of fresh dill – 3 per jar
12 cloves fresh garlic – 2 per jar
6 small Peppers – 1 per jar (Habanero, Serrano, or Jalapeño; dried or fresh)

Fill clean, sterilized  jars with raw ingredients; asparagus, dill, garlic & Peppers.

In medium sized pot, boil until salt is dissolved:
6 c. water
2 c. apple cider vinegar
6 T. kosher salt

Using a ladle, fill jars with hot liquid-
Always remember to leave about 1/2″ at the top, as per canning instructions.

Seal jars.
When cooled, store jars in refrigerator for at least 2 weeks.
(you can also make with fresh green beans instead of asparagus)