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My cousin, actress Hillary Danner, has been making jams and jellies from her paradisical back garden in Los Angeles for the last three years. Once she started producing them in her spare time, and got the A+ from friends and relatives, she started selling at local food shows where she could hardly keep enough in stock because demand was so high. On the suggestion of a friend, she concocted her most famous and incredibly spicy Hellfire Pepper Jelly from hot peppers in her backyard. There has been no stopping Jenkins Jellies and its been nuts ever since. Jenkins Jellies has since expanded from the back yard to using produce from mainly organic producers. You can find Jenkins Jellies at Hillary’s other project, her store, Studio Route 66 |
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Until I
came across Jenkins Jellies, the only jellies I was aware
of were the ones associated with peanut butter. Little did
I know how much more there was. While strolling through the L.A. Street Food Fest two weeks ago, I happened upon
a tray of crackers and jelly. “Go ahead, try one,”
I was coaxed, from jelly creator Hilary Danner. I obliged,
and was sold after the first bite. Quickly gathering Hilary’s
contact information, I became intent on learning more about
these wonderful jellies. |
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"When having people
over, I often put together a bamboo wood tray of crackers,
pate, assorted charcuterie, cheeses, fruit, etc.
Recently, I have found that adding jams, jellies and chutneys really elevates the meat and cheese and suddenly your guests simply can't get enough. One of my favourite finds is ECOBOOMA'S Jenkins Jellies. Homegrown and homemade, these wonderfully fragrant and bright concoctions are made with local, organic ingredients from Los Angeles, California. They come in 8 oz. or 16 oz. glass jars that are packaged using recycled products and "often reusing decorative touches or samplings from the garden." I got Sassy Satsuma Marmalade, which not only received rave reviews and standing ovations at my last party, but the following evening I glazed chicken and ham with it and my fella and I oohed and ahhed at how incredibly posh and decadent it had made our dinner." |
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