While on our annual Easter trip to Ohio, Diane and I stopped in at Hartville Kitchen, a restaurant and bakery with plenty of homemade items. Diane always buys a few jars of Strawberry Jam. But, then Diane noticed a jar of Raspberry Jalapeño Jelly. Knowing I love spicy food, she bought a jar for me to try. It’s just pure heaven…with a little heat!
Which of these two delicious options would you choose?
I’d prefer the golden raspberry jam …
We have quite a few raspberry bushes in our garden, enough for jam to get me through winter. I don’t eat too much of it befcause I prefer salty stuff – but not “too” hot so I’m not sure about your Raspberry Jalapeño Jelly.
Wolf, golden raspberry jam sound yummy! We have a friend who suffers from Low Sodium and has to eat salty foods all the time!
I sometimes get jalapenos with my nachos at El Toro, but I don’t want it in my jam! Regular strawberry for me, please!
Bob, Diane loves Strawberry Jam and we always have some on hand.
I’m withy you, George. I love strawberries, but I love raspberries more. Adding jalapenos is the next logical step, my taste buds say.
Jerry, your tastes–in books and Raspberry Jalapeño Jelly–parallel mine! The hotter, the better!
I love raspberries too, but not with jalapenos, so I’d stick with the strawberry.
Jackie’s latest discovery last year was Stonewall Kitchen, when we went to Maine. She bought a few jars of their jams – Raspberry Peach Champagne Jam, Sour Cherry Jam, Blueberry Rhubarb Jam – and added them to the many others we have already. In Florida, there are a few stores that sell them, and you can get them – plus some of the spicier jalapeno blends that will appeal to George – on Amazon.
Good stuff!
Jeff, I like exotic jams and jellies like Raspberry Peach Champagne Jam and Sour Cherry Jam. But I’ll pass on Blueberry Rhubarb Jam. My doctor warned me against rhubarb in any form because it could cause kidney stones. Too many oxalates in rhubarb!
Phil always liked marmalade more so we often bought various types.
Patti, my sister in Arizona loves marmalade!
Definitely the jalapeño jelly—I love the combination of sweet & heat. A recommendation: spoon the jelly over a block of softened cream cheese and serve with triscuits. I used to bring that as an appetizer to potlucks and it was always a crowd pleaser. Delicious!
Deb, I will definitely spoon the Raspberry Jalapeño Jelly over a block of softened Philadelphia Cream Cheese and serve with triskets! Sounds wonderful!
Yes, we always served this at our parties.
Jeff, you and Ann are way ahead of me! I had no idea Raspberry Jalapeño Jelly even existed!
Jackie also has three marmalades – one lemon and two orange. I use them on croissants (the orange, mostly). One local grocery also carries more exotic European brands of jams, and she got a Sour Cherry and a Forest Fruits and a Raspberry from this Polish company. Our refrigerator is packed with them!
Wegmans also sells Stonewall Kitchen.
Jeff, I’ve seen Stonewall Kitchen products in our Wegmans, but I’ve never tried them. Now I will! Diane and I both like orange marmalade on croissants.
I would be all over the jalapeno jelly. Sounds yummy!
What a wonderful discovery!
Beth, Diane is the Queen of Bland Food, but she knows what I like and she hit it out of the park when she bought me Raspberry Jalapeño Jelly!
Although I don’t enjoy spicy hot flavors as much as I used to, I do like jalapenos mixed with other flavors. So if it isn’t too hot, I think I would like raspberry Jalapeño Jelly,
Tracy, I think you would like Raspberry Jalapeño Jelly, too. I love it! Did you notice my Brian Moore post on March 30, 2024?