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Margarita Marmalade
Tart lime marmalade with a hint of oranges, finished with tequila and sea salt. Great for summer grilling!
Ingredients: Limes, cane sugar, oranges, tequila, sea salt
Blueberry Bourbon Jam
Whole Maine blueberries and brown sugar with a touch of bourbon give this jam a rich flavor. Spoon over ice cream, fill cakes, or perk up your morning toast.
Ingredients: Blueberries, white cane sugar, brown cane sugar, citrus pectin, bourbon whiskey
Rosemary Garlic Chablis Wine Jelly
White wine, rosemary, garlic & black pepper make this savory jelly perfect for baked chicken, roasted potatoes, or over mild cheese.
Ingredients: Chablis wine, cane sugar, citrus pectin, garlic, rosemary, salt, pepper
Allergy Warning: Made in a facility that processes gluten.
Black India Pale Ale Beer Jelly
This bright, hoppy, fruity beer jelly is made from one of today's most popular style of beer, India Pale Ale. Distinctly jelly and distinctly hoppy. Pair this jelly with sharp cheddar and cured meats.
Ingredients: Harpoon IPA, cane sugar, citrus pectin.
Allergy Warning: Contains Gluten
Cabernet & Cracked Black Pepper Wine Jelly
Slow simmered black pepper in Cabernet creates the classic flavor of this bold and peppery wine jelly. Perfect pairing with tangy and salty cheeses like Cheddar, Gruyere, Gorgonzola or Blue Castello, as well as braised meats, beef stew, or slow-cooked short ribs.
Ingredients: Cabernet wine, cane sugar, citrus pectin and black pepper
Allergy Warning: Made in a facility that processes gluten.
Hefeweizen with Orange Beer Jelly
This light and fruity beer jelly is bursting with citrus undertones. Awesome as a salmon glaze, or top your english muffin! Pair with fresh goat cheese.
Ingredients: Harpoon Beer, cane sugar, citrus pectin, orange oil.
Allergy Warning: Contains gluten
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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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