I come from a large family with lots of aunts and uncles and too many cousins to count. One thing we could always depend on was never going hungry at Grandma's house. The pantry shelves were always loaded down with jars of jams, jellies, tomatoes, green beans and the deep freeze was layers upon layers of goodness. Her apple dumplings got me through college. Her house was always my last stop out of town.
Fast forward to 1995. I’m living in Portland, Oregon attending Western Culinary Institute. Christmas was coming up and I didn't have a lot of extra money. So I took the frugal approach and started making edible gifts for my friends and family. I ran across a recipe for honey jelly in an old cookbook. I tried it. I liked it. So did my friends. Over the years, I experimented with different variations of the original recipe and came up with some truly scrumptious versions. The rest, they say is history.
ABOUT HONEY CHILD JELLIES
I’ve always felt strongly about the uniqueness of my jelly -- 100% sweetened with pure, natural honey. Nature made, nature sweetened. Simple ingredients. Clean flavor.
We take pride in sourcing locally whenever possible. The most important ingredient in our products is and always will be our raw honey. We won't accept anything less than pure honey. Our wildflower honey is gathered from Johnson's Honey Farm in Goodlettesville, Tennessee. Honey bees have been making honey on this farm continually since 1918.
A note about honey: Pure raw honey has not been treated with heat but left natural. This means that it still contains all the beneficial pollen, enzymes, and antioxidants that you won't find in store-bought honey. Most of the honey sold in stores has been heated and pasteurized (sometimes even ultra-pasteurized) which destroys many of the enzymes and beneficial compounds that make raw honey so nutritious and good for you.