Menu

Spoon-sized chunks of fig with added thyme, lemon and honey. This fig jam can go sweet or savory and really brightens charcuterie platters. Poured into lemon-scented pie crust folded into a crostata or spread onto flatbread with proscuitto, parmesan, arugula and a balsamic glaze, it's magical.

Made from the figs that run out of summer and never quite get their full sugar allotment. These figs get. sweeten up with Granny Smith apples, thyme, lemon and honey. If you're looking for a jam with less sugar, this is your jam. It's as comfortable on a crostini with a bed of ricotta as it is on your toast.

The jam that started it all in a little Italian kitchen. These blueberries feature a nice helping of lemon to really give it some depth. Great in the usual places like breakfast pastries. Try it on chocolate cake under the chocolate icing layer or in a crostata dotted with goat cheese.

Ripened in the Sussex County sunshine, this penultimate taste of summer is brought out with a hint of cinnamon and a touch of lemon. Sure, you can have it on a biscuit. And you can also use it as a vanilla cupcake filling or on a charcuterie platter.

Ripened in the Rehoboth Beach sunshine, this jam is made from sugar pears and a light touch of ginger to bring out their remarkable crisp flavor. Amazing with bleu cheese on a mild cracker, on a charcuterie board and as a cupcake filling.

Is there any more iconic jelly? Isn't this already done beautifully by the big brands? We hesitated to even make this but there really is a difference from Sussex sunshine and a kiss of citrus. PB&J all day. Or soak some pound cake in a little Screwball, top with this jelly and some whipped cream then savor an upside of adulthood.

Just the right touch of citrus and sweet makes this tart little number crave-worthy. NOTE: some are known to just eat it with a spoon. We won’t judge. But maybe try it as a cookie or cupcake filling, swirled into yogurt or go bold an pair it with goat cheese on a cracker. Because you can…!

So many ways to eat this jam, so little…never mind, we put this on everything! Back notes of citrus in crushed strawberries give you an occasional fruity burst with an uber-subtle twist on the classic. PB&J all day, swirled into yogurt, spread on any baked items, tucked in a cupcake or the maker’s personal favorite: on a spoon with a little Nutella.

If unicorns made jam, this would be it. This jelly is made from peony petals and lemon. It tastes like the beautiful springtime flowers smell. The lovely color changes depending on the color of the peonies and ranges from soft pink to almost fuschia. A spoonful of peony jelly on a slice of brie and a graham cracker is life-changing. It's also incredible spooned on pound cake with whipped cream and swirled into yogurt.

The lemon in this jelly brings out its remarkable floral essence. Warmed in the Sussex County sunshine, these beautiful flowers are harvested after their one day in the sun, before they wither to make way for the next bloom. It's summer in a jar with a color that changes depending on the flower color. Like the peony jelly, it's lovely on a slice of brie and a graham cracker. It's also incredible spooned on pound cake with whipped cream and swirled into yogurt.

Sunshine in a jar! Sweet, bright Meyer Lemon zest swirls through this remarkable little number. It’s infused with just enough lavender to wrap you in its warm, soothing floral beauty without reminding you of your hand lotion. It is spectacular on anything vanilla, any pastry, swirled into yogurt, OMG with cheesecake and can even hold its own on a charcuterie platter, especially if its BFF brie is there. And here’s a fun hack: store-bought little phyllo cup, spoonful of MLL topped with marshmallow fluff. Shhhhh, it’s our secret!

Sweet Sussex peaches with a spike of bourbon and hints of citrus and ginger, this jam is like a spreadable Old Fashioned made with peach juice. It's 5 o'clock somewhere as you spread this on your morning toast. But try it on pound cake, spice cake, as a cupcake filling or in your favorite yogurt.

Tart dark cherries with a spike of bourbon and a heavy addition of orange zest. Your breakfast pastries will love this but don't stop there! Incredible on pound cake, as an added layer to chocolate or vanilla cake or as a cupcake filling...or just on a spoon.

Intoxicatingly rich with deep cherry, sweet strawberry and fruity blueberry, but it won’t get you drunk! The wine brings out the fruitiness while adding a little bit of approachable sophistication. Amazing with charcuterie but do take this one to dinner…as in a warm glaze for duck, pork or even crispy tofu. And, yes, it’ll be amazing in a cake, cupcake, cookie, yogurt or just on a spoon.

aka candied hot peppers, aka Cowboy Candy. Grown in Sussex County as well as at Kalmar Farms (owned and operated by Tommy Eliason, hence the "Tommy"), this mixed pepper blend pickled with vinegar and sugar has hints of mustard and coriander seed. They are incredible on chili, pizza, sandwiches, any kind of meat, charcuterie and almost anything else. Any leftover brine is also great in salad dressings and even peanut brittle!

A match made in Sussex as locally-grown peaches and habaneros hook up to create a sweet, medium heat jam that is very approachable for almost anyone. Like any pepper jam, it's great spooned over a brick of cream cheese (or goat cheese or any charcuterie platter). But don't stop there! This is a fantastic glaze for grilled chicken or pork. It's also incredible spread on flatbread with proscuitto and burrata.

This jam is more pepper-forward so it lends itself more to savory applications with a beautiful medium heat. Amazing on fish tacos, as a glaze on grilled pork or chicken or adorning your charcuterie board for a unique flavor.