REDHEADED CHICKEN JAMS, JELLIES & CONFECTIONS
Products to make all your days brighter. Brought to you by The Twelve PDX partner, Lisa Akey.
The RedHead in RedHeaded Chicken - Lisa Akey
My jelly company was born on the wind of necessity — when the pepper plants took over my Hollywood garden in a quantum feat of nature over concrete my youngest kiddo willow said, “What would grandma do?” and I said, “My guess would be to make jelly.” And there and then we set our course. RedHeaded Chicken Jams & Jellies have global reach and yet remain in the solo worker hands of that broad in the picture there. I am by trade a food stylist, recipe developer, food photographer and overall culinary nerd. Mostly, a serious process junky. I formerly held the position of Director of Culinary Media and the Director of Culinary Development and Outreach for such companies as EuroCast Cookware, BlakLabel provisions and Travel and Food specialty boutique Rocamba. The jelly has and will forever be a seasonal well spring: when October comes, so does the jelly.
I live on a small farm in California with my husband B, a throng of silly felines and one stupendous dog named Scout. The kids, … all 4 of them are all in college at this point so it’s just us rattling about between orchard and house which affords lots of time to forage through the gardens with camera and appetite in tow.
Enjoy the spicy goodness.
“It must be jelly cause jam don’t shake like that…”
JALAPEÑO JELLY
The quintessential ‘pure’ jelly. Made from the areas finest Jalepeños, white vinegar, sugar and pectin.
* This one pairs with everything. They go from pb&j to frisée and chèvre, take them everywhere. *
JALAPEÑO & FIG
Take something fabulous and add a fig, not much more to say than that save it’s RHC’S constant seasonal winner. Spicy, fragrant and packed full of dried black mission and organic dried Turkish figs.
* He pairs well with most things, but this darling goes hard in with goat cheese, arugula, & roast beef on a toasted dark rye. *
JALAPEÑO & CRANBERRY
The pure jelly adds in tart and slightly sweet dried cranberries.
* I love this over a roasted pork loin or a pan grilled pork chop, slather it on after it exits the oven for a wonderfully tart and spicy finish. *
JALAPEÑO & APRICOT
The beauty in the bunch. Organic toothsome dried apricots from Turkey bring the jeweled tones of umber and sienna to the spicy playground. Always a hit.
* Pair with a fried chicken sandwich, or toss cubed fried tofu in that lovely goodness. *
Sugared Mandarin & Jalepéno Jelly. She’s ever so spicy and with fragrant citrus notes throughout.
Ginger & Jalepéno jelly makes a silly good salad dressing. Add her into your standard oil/acid ratio.
Fiery Redheaded Cherry’s with that RHC spicy blast. Perfect for that morning after toast.
Order here!
Can’t decide which flavor… try them all.