Jelly » Blackberry Jelly 16 oz.

16 oz.

WHAT IS A MAYHAW?

‘May’ is when they are harvested.

‘Haw’ is short for ‘Hawthorne’ berry.

Wild Mayhaws grow in the swamps of South Georgia and are gathered in boats with nets and scoops. The season is only three weeks long, so the harvesting is tough and furious. The Wild Mayhaw berries resemble a pink cranberry and make the best jelly in the world. The delicate flavor is fruity like apple (mayhaw is in the apple family) but with a ‘zing’ left on the tip of your tongue.

Wild Mayhaw jelly is great with toast, bagels, and hot buttered biscuits. This jelly also makes a great condiment served with roasted chicken, turkey, wild game, and as an alternative to mint jelly when served with lamb.

Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.

1 unit = 1 lb.

This Maple Praline syrup has that rich combined flavor of maple syrup and Southern pecans. This syrup is great served on traditional pancakes, waffles, oatmeal, and hot buttered biscuits. But don’t stop pouring there - try drizzling some of this Southern ‘golden treat’ over vanilla ice cream, cheesecake, or pecan pie.


Serving Suggestion:

Maple Praline Carrots

Ingredients:
1 cup carrots, peeled and sliced
2 tbsp olive oil
1 tbsp butter or margarine, melted
2 tbsp orange juice
2 tbsp Maple Praline Syrup (or other flavor if you want to try)
Directions:
Slice fresh carrots in slivers or coins. Mix butter or margarine, orange juice, and Maple Praline Syrup together. Place olive oil in skillet on medium heat on stove top, add carrots adn stir occasionally for 5 minutes or until almost to your desired tenderness (we like them crisp). Add mixture to carrots in skillet; stir in to coat carrots all over. Cook for 2 minutes or until desired tenderness. Serve hot.

AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.

Serving Suggestion:

Pork Tenderloin with Wild Blueberry Thyme Sauce

Ingredients:

2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter

Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board adn cut crosswise slices. Serve with sauce.

16 oz.

When you are spreading Stripling’s Wild Blueberry Jelly on your bagel, toast, or croissant, you’re spreading a bit of nutrition as well.

Specifically, wild blueberries are ‘superfruits’. This means they naturally contain substances to protect against disease and encourage healthy aging. Included in those substances are antioxidants. In fact, wild blueberries have the highest antioxidant capacity per serving compared with 20 other fruits.

Wild blueberries are one of only three berries that are native to North America. They thrive in parts of Maine and Canada, and they are pollinated by special bees brought in solely for that purpose.