The 5 W's of Jelly and Jam.

I like making jelly, jams, and relishes and I'm constantly experimenting with new flavors.  I sell my jellies, jams, and relishes on the home yard and at the Pineridge Farmers' Market. Jelly is a clear, like jello consistency, sweet spread.  Jam has fruit in it and is thick.

 A common question I get is what can you do with jelly.  There are a lot of different ways to use jelly:

• Spread it on toast, buns, bagels, etc.
• Warm it up and pour it on cream cheese and than spread on crackers or bagels.
• Warm it up til it becomes runny and use it as  a syrup on pancakes.
• Use it as a glaze on meats. (Pineapple Mint Jelly on ham or Mint Jelly on lamb).
• Peanut butter and jelly sandwiches
• Make a fresh fruit pizza (spread jelly on crust and than spread some cream cheese and layer on fruit).

The jellies, jams, and relishes I make are:

Orange Mint Jelly: Tastes like Orange Soda.
Pineapple Mint Jelly: A taste of the Tropics.
Apple Cinnamon Jelly: Delicious.  Tastes like the red heart candies you get at Valentine's Day.
Apple Mint Jelly: Taste of apples in a spread.
Jalapeno Jelly: Hot, but not to hot.  Perfect for that next party.  Warm it up and pour it on some cream cheese.  Serve it with a variety of crackers.
Hot Cherry Bomb Jelly.  Is a really hot pepper jelly
A Mint of Everything Jelly: Apple, Pineapple, and Orange melded together.
Mint Jelly: A classic jelly.

Orange Rhubarb Jam: A milder version of Orange Marmalade.
Rhubarb Jam: A nice jam for your toast.

Sweet Zucchini Relish: My most popular relish.  When people try it, they usually buy it.
Sweet Cucumber Relish: All I can say is 100% better than the store version.

I hope to make the follow this summer:
-Chocolate Mint Jelly
-Strawberry Jam
-Strawberry Rhubarb Jam
-Grape Jelly

Stop by the Penner Pumpkin Veggie and Gift Shop or at the Pineridge Farmers' Market to pick some up.

Lorissa Penner