Anne-Marie Moon - Annie’s Jammies

I currently process all the jam myself at a licensed kitchen in Independence. These recipes are all developed by me starting with the pepper jelly. I created that recipe about 4 years ago. I cook the jam and then they are water bathed to seal the lids so they are shelf stable. I have been making jam for my family for many years. One summer I created my sweet heat trio, a blend of jalapeños, habaneros and Thai chilis. This sparked interest in the community and I was inspired to start my business. My business is 4 years old now and I produce, label and create all the jams!