Garden · Grown here

Made With Peppers

Pepper jelly from the peppers I grow. Every pepper in these jars comes out of my garden and into small batches of jelly. Pick what you're making, or start from the jar you have.

Newest batch: October 2026 · four new fall jars

A tray of tomatoes and peppers from the garden, with Colt and Wes looking up at it — Harvest day, with two supervisors

Recipes

What are you making?

Have a jar?

Tap a jar to see what it's good in.

2 full recipes

Peach Cobbler Glazed Pork Loin · Mains · 1 hr 15
Seared, roasted, and glazed twice at the end. Made with Carolina Peach Cobbler.
Pepper Jelly Vinaigrette · Sides & salads · 5 min
One ratio, any jar. Made with Raspberry Reaper.

Quick ones

PB&PJ · Snacks · 5 min
Crunchy peanut butter, thick jelly, flaky salt. Made with Raspberry Reaper.
You need: 2 slices bread; 2 Tbsp crunchy peanut butter; 1½ Tbsp Raspberry Reaper jelly; pinch flaky salt.
1. Toast the bread.
2. Spread peanut butter on one slice and jelly, thick, on the other.
3. Sprinkle a little flaky salt on the peanut butter, close it up, and cut it on the diagonal.
Over ice cream · Sweets · 2 min
Warm it and pour it over soft serve. Made with Carolina Peach Cobbler.
You need: 2 Tbsp Carolina Peach Cobbler jelly; vanilla ice cream or soft serve.
1. Warm the jelly 10 seconds until it pours.
2. Spoon it over the ice cream.
3. Eat it fast: sweet, cold, and hot at once.
Over cream cheese · Snacks · 2 min
The classic, with a sleeve of crackers. Made with Raspberry Reaper.
You need: 8 oz block cream cheese; ⅓ cup Raspberry Reaper jelly; crackers.
1. Set the cold block on a plate.
2. Pour the jelly over the top and let it run down the sides.
3. Put out the crackers.
Cream cheese Christmas tree · Snacks · 10 min
Two triangles, jelly garland, rosemary. Made with Raspberry Reaper.
You need: 8 oz block cream cheese; ⅓ cup Raspberry Reaper jelly; rosemary sprigs; crackers.
1. Cut the cold block corner to corner into two triangles.
2. Stand them up with the long sides together, points up. A square cracker is the trunk.
3. Warm the jelly and spoon it over like garland. Add rosemary, a star, and crackers around the plate.

Quick ones · a 4×6 card each

You probably don't need a recipe

But here are some fun ones anyway. Tap one to open its card, then save it as a PDF or print it.

The jars

On the shelf

Tap a jar for what's in it and what to make with it.

Carolina Peach Cobbler: Peach, cobbler spice, Carolina Reaper. Roasted peach and cobbler spice up front. The Reaper arrives a second later and stays.
Raspberry Reaper: Raspberry, Carolina Reaper. Just raspberry and Reaper. Tart and sweet, then the heat.
Raspberry Mojito Reaper: Raspberry, mint, lime, Carolina Reaper. Bright raspberry and cool mint and lime, then a Reaper kick.
Habanero Pear Mule: Pear, ginger, habanero. Pear and fresh ginger, like a mule, with a clean habanero finish. Batch: October 2025.
Peach Plum Habanero: Peach, plum, habanero. Two stone fruits and one warm habanero finish.
Triple P Reaper: Peach, plum, pineapple, Carolina Reaper. Peach, plum, and pineapple, chased by the Reaper.
Habanero Apple Butter: Apple butter, habanero. Slow-cooked apple butter with habanero warming the back of it. Batch: October 2026.
"Hot" Apple Cider: Apple cider, fish pepper. Fall cider in a jar, with fish peppers for the "hot". Batch: October 2026.
Sugar Plum Marmalade: Plum, orange, jalapeño. A plum and orange marmalade with a gentle jalapeño bite. Batch: October 2026.
Toffee Apple Habanero: Apple, toffee, habanero. Caramel-apple sweetness that turns warm at the end. Batch: October 2026.

Jars are coming soon

Every jelly here is made in small batches with peppers we grow ourselves. You can't buy a jar yet, but you can cook with them here.

Coming soon