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Spiced Wine Jelly
Warm winter spices make this wine jelly feel like the holidays in a jar. Perfect over baked brie, in thumbprint cookies, or on toast.
Ingredients: Burgundy wine, cane sugar, citrus pectin, cinnamon, clove, allspice, nutmeg, orange oil.
Allergen Warning: Made in a facility that processes wheat.
Pumpkin Ale Beer Jelly
Your favorite seasonal beer in jelly form! Our most requested seasonal jelly
Ingredients: Harpoon Pumpkin Ale, cane sugar, citrus pectin
Allergen Warning: Contains gluten.
Blueberry Sage Jam
Wild Maine blueberries with fresh sage undertones. This flavor is a favorite over vanilla ice cream, yogurt, or waffles! Serve with chicken or pork and pair with fresh cheeses.
Ingredients: Wild Maine blueberries, cane sugar, citrus pectin, organic sage.
Allergen Warning: Made in a facility that processes wheat.
Apple Pie Jelly
This jelly will remind you of mom's apple pie. We use fresh apple cider, pressed from Macintosh apples grown in Vermont's Champlain Valley. We add just the right amount of cinnamon, nutmeg, and mulling spices to get the flavor of apple pie in a jar. Spread on pancakes, slather on toast, or add warm sweetness to roasted meats and veggies.
Ingredients: Vermont Apple Cider, cane sugar, citrus pectin, cinnamon, allspice, clove.
Allergen Warning: Made in a kitchen that processes wheat.
Pear Ginger Jam
Ripe fall pears and plenty of fresh ginger combine in this warm seasonal favorite. Beautiful on scones, between cake layers, or shaken into whiskey cocktails.
Ingredients: Pears, cane sugar, citrus pectin, fresh ginger, lemon juice, ginger juice.
Allergen Warning: Made in a facility that processes wheat.
Cranberry Horseradish Jam
This jam has a kick! Bright cranberries & fresh horseradish are blended together for a spread to eat on sandwiches, shake into salad dressing, serve on turkey, or pair with cheese.
Ingredients: Cane Sugar, Cranberries, Horshradish Root, water, fruit pectin for low sugar recipes.
Allergen Warning: Made in a facility that processes wheat.
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Potlicker Kitchen specializes in Vermont beer and wine jellies and small-batch artisan jams. In 2009, founders, Nancy and Walter Warner, left their rewarding and ever interesting careers in archaeology to relocate to Vermont so Walter could attend the Vermont Law School. While Walter honed in on cultural resource law, Nancy (already food-centric and an avid forager) began to focus on the local bounty and found great inspiration in Vermont’s food and beer culture.
The first batch of strawberry chipotle jam was made with 10 pounds of berries harvested at the Thetford Strawberry Festival. This was quickly followed by other unconventional flavors such as homegrown blackberry basil jelly & wild sumac jelly. Hooked on canning, Nancy had a cupboard of jam and Walter pushed her to the farmers market.... possibly with the hopes of paying off law school loans.
One winter when fresh fruit was out of stock Nancy began turning all ordinary things (like coffee or wine) into jelly. After making wine jelly, the craft beer lover was determined to create a jelly that tasted like beer. The first beer jellies were cooked up late winter 2011 and quickly the most popular was beer jelly was made with local homebrew. Potlicker Beer Jelly began to gain ground and the homebrew crew couldn't be asked to keep up with demand. Local Vermont craft beer is now sourced from no less than 6 Vermont craft breweries.
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