Q.  What is the difference between Jams, Jellies, Marmalades and Preserves and Fruit butter. 

1. Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.

In jelly, the fruit comes in the form of fruit juice.

In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).

Marmalades are jams that contain some of the fruit's rind or peel. 

Preserves, the fruit comes in the form of chunks in a syrup or a jam.

Fruit Butters such as apple butter are sweet spreads made of fruit cooked to a

paste and lightly sweetened.

     Q.  Is your honey raw or processed?

     A.  We do not have our own aviary.  However, the honey that we sell is raw and

untouched by human hands. It is removed from the hives while it is in the frames,

uncapped from the comb with a knife, spun out of the comb using centrifugal

force, filtered through cloth to avoid wax particles, and bottled.

            Eating local honey may help relieve the discomfort of seasonal allergies, because

            bees use pollen from local plants, which ends up in this honey. Honey contains

            vitamins, minerals, and amino acids and is a wonderful beauty aid that nourishes

            the skin and the hair. Our honey is loaded with antioxidants and acts as an

            antibacterial and antifungal agent and helps disinfect and speed the healing

            process in wounds, scrapes and burns.

     Q.  Your 4-Berry Jam is delicious.  What types of berries do you make it with?

     A.  We use farm grown Strawberries, Red Raspberries, Black Raspberries and Blueberries.

     Q.  What uses do you have for your Hot Pepper Jelly besides serving it with Cream

Cheese as an appetizer?

     A.  As a glaze, spooned over a hot chicken breast, lamb or pork chop fresh out of the oven.

           Mixed with an equal part of mayonnaise for a great sandwich spread for ham, roast beef,

or turkey.

            After stir frying vegetables, add a tablespoon to taste for a burst of flavor.

            Great with swordfish or tuna steaks.

            As a glaze after pan frying scallops or shrimp.

            As a glaze on ham or pork roast.

            Brush on your kabobs hot off the grill.

            Mixed with honey and spread on spare ribs.

            Add it to the top of you breakfast omelets for a unique burst of flavor.