Family moment in Sanford, Florida, while Dad was with Pan American at NASA.
Over time, I began creating a wider variety of sweet jams and hot, spicy jellies. I love experimenting with new ideas, often incorporating these jams and jellies into different recipes I make. Today, my collection has grown to 48 unique flavors—and counting—as I continue to explore what new combinations I can offer my customers. One of my latest creations is Carrot Cake Jam, inspired by my mom’s 100-year-old recipe. It’s quickly become a favorite and can be enjoyed on just about anything you’d like to try it with.
My hot jams are fantastic on all kinds of meats, veggie dips, and even as a base for salad dressings. One of my favorites—Raspberry Jalapeño Jelly—came to me during a walk with my dog, Gunner. It’s been a customer favorite ever since. I believe in keeping meals simple yet flavorful. For example, mix Raspberry Jalapeño Jelly with extra virgin olive oil, lemon juice, lime juice, and balsamic vinegar for a unique, savory salad dressing that truly elevates your greens. My husband, Ralf, puts this jam on just about everything—his favorite being chicken wings tossed in his homemade hot sauce.
A legacy preserved: my mother’s 100-year-old carrot cake recipe, transformed into a sweet and spiced jam.
The Jalapeño Lime jam tastes great as a salad dressing for salad, but you can also put it on black beans, cream cheese, and or any kind of meat you would like to cook on the grill, stove, or roast in the oven.
The Hot Tomato jam is savory, sweet, and some heat which goes great on Salmon, this is one of the ideas of this jam. When I make charcuterie boards, I use the Hot Tomato jam for dipping the different veggies, fruit, cheeses, meats, and crackers in as we sit and talk about the day we had during dinner time.
I enjoy the Orange Marmalade in round white bread with the top cut-off and bread sliced in sections with Brie Cheese in the middle of the bread with the Orange Marmalade poured on top of the Brie Cheese as I place cranberries on top then bake it in the oven for about 5 to 10 minutes with the top on it till golden. Take the bread out and let it cool. After it has cooled off, then you twist the bread and pull on it to eat this delicious appetizer. This is a great appetizer for any kind of party. I also make a Hot Orange Marmalade which is also fabulous on Salmon or any kind of meat, as a dip on a charcuterie board, or just putting it on a bagel with cream cheese, it's however you would like to create something different to eat.
Chef Setin adds a gourmet touch using my handcrafted jams in every bite.
One of my favorite ideas with Hot Apple Jam was using it in the crock-pot with a piece of chuck roast or London Broil. I’d add the jam to the pot along with the meat and let it cook all day while I was at work. By the time I came home, dinner was almost ready, and the meat was infused with the rich flavors of the jam and the spices I added for a savory touch. As it cooked, the heat from the habaneros mellowed out, but the extra hot sauce I’d mixed in earlier gave it just the right balance of heat and succulence. I also recycle apple peelings from making Apple Butter to create both Apple Jam and Hot Apple Jam, ensuring nothing goes to waste while crafting something delicious that people can enjoy and experiment with. Each jar is made with love, straight from my heart.
A Chef Jean Christophe Setin from the Tampa Yacht Club used the Hot Papaya jam on fried green tomatoes as a hors d’oeuvre for the wedding reception, and it was a beautiful picture he sent to me. Chef Setin is now a Private Chef and I want to personally thank him for the wonderful idea with the Hot Papaya jam.