Top portabella mushroom burgers and stir into steamed veggies like carrots, cauliflower and even brussel sprouts.

Use with pork chops, about a tbls per chop. At the end of a jar, shake in a little olive oil to make a salad dressing.

Use as an everyday bread jelly. Also cook with pork chops and onions or use as a desert topping.

Tart, tangy, sweet and savory. Try it on meatballs with sauerkraut. Mix with your favorite spirit even.

Rich, savory and smoky. Use with pork chops and tenderloins. Works well on the grill. Has a bit of spice, not too much heat.

1st you get the heat, then you get the hops. Coat chicken wings, stir into soups and chilis and stir fry dishes.

Top ice cream or pie. Intense cherry flavor. Makes a great breakfast jelly.

This jelly makes nice brisket and potroast. Use it in the crockpot and make the house smell good.

Georgia peaches and Tennessee whiskey, doesn't get much better. Makes a perfect ham glaze and doubles as an icecream topping.

Has a delicate, grapey flavor. Yes, grapey is a word. Use w/ fine cheese, pancakes, in sparkling water, as a table jelly, tons of stuff.

Smoky with a good bit of heat. Use as a base for other sauces. Spoon a bit into grits or black beans. 

Excellent on leftover turkey sandwiches. Perfectly fine as a biscut/toast jelly. Thick like a relish.

Deglaze your pan w/ liquid, when it boils add jelly for a wonderful sauce. Try making a monte cristo w/ this jelly.

Cover brie and bake. Then top with toasted nuts. One of our best PB&J jellies. Use as an everyday table jelly.

Use as a glaze for tuna or salmon. Stir a little into a martini and let it swirl. Try a little in Asian inspired dishes.