The color and texture of this jelly is as delightful as is its apple pie like flavor. What a perfect jelly for cinnamon lovers. It makes wonderful sandwiches, and is more than fantastic on pancakes, waffles, French toast, toast, bagels, English muffins, etc., etc.

Most New Mexicans love jalapeños, so let’s add it to our mesquite bean jelly. It is an excellent mixture of mesquite bean flavor with a taste and some heat of jalapeños. As with our other chile jellies, the jalapeños taste is not overpowering. Just perfect! It is just right for jalapeño lovers. We use it in cooking as well as we would the plain jelly.

Our mesquite bean red chile jelly has some bite to it. It is not real hot, but is considerably warmer than its green chile cousin. The jelly still retains the marvelous mesquite bean flavor while adding some chile heat. We use it as the plain mesquite bean jelly, but highly recommend it as a glaze on pork, especially spare ribs, chicken and seafood.

As with the mesquite jellies, we added red chile to the prickly pear cactus jelly. However, the color was so dark that it was difficult to see what was in the jelly. We needed to cut the color, but did not wish to loose any flavor, so we cut the color with apple juice. Hence the name of the jelly became prickly pear cactus  apple red chile jelly. A panel of judges from the Fiery Foods Magazine gave this jelly an excellent rating on all categories related to the quality of the jelly. We use it as would the plain prickly pear cactus jelly. It adds a perfect spicy touch when mixed with cream cheese and spread on crackers.

Our mesquite bean jelly is made from the pod (known as a mesquite bean) of the mesquite tree. Pods are harvested when they are mature and dry. The pods are broken and boiled; the liquid is pale yellow and is used to make the mesquite bean products. Mesquite bean jelly has a light yellow color with a unique flavor. It is Al’s all-time favorite jelly. Many customers say it has a honey flavor, but there is no honey in it. Mesquite bean jelly makes the best peanut butter and jelly sandwich on the face of the earth. We use it on toast, bagels, English muffins, cornbread, flour tortillas, sopapillas, and fry breads. We spread it on waffles and pancakes. We use it as a glaze on pork and chicken, and in hamburgers and meatloaf.

Our prickly pear cactus jelly is made from the fruit (tunas) of the prickly pear cactus. The tunas we use are large, pear shaped tunas with a dark maroon color. The jelly has a clear, dark color with a delightful berry like flavor. Because we make it in relatively small batches, it does not loose color or flavor. The taste is just like prickly pear tunas plucked fresh from the prickly pear cactus, but without the spines. The color of this jelly is perhaps the most enticing jelly you have ever used. Its taste matches the color. The jelly is great on toast, bagels, and English muffins. It spreads nicely on pancakes and waffles. It makes a great peanut butter and jelly sandwich. We use it as a glaze on some cookies and mix it with cream cheese. Prickly pear cactus jelly glazed pork is fantastic!

Mesquite bean syrup has the same delightful color and flavor as its jelly counterpart. We use it on pancakes, waffles, cornbread, sopapillas, fry bread, and biscuits. We use it as a topping on ice cream, and to make a glaze on some muffins; e.g., banana nut and poppy seed muffins. We also use it as a glaze on pork and chicken, and in hamburgers and meatloaf. We market it to coffee houses where it is used to make lattés. We use it to sweeten hot teas and coffee. It mixes nicely with a variety of adult beverages. It makes an outstanding vinaigrette salad dressing.

The syrup has the same delightful color and taste as the prickly pear cactus jelly. It is wonderful on pancakes, waffles, and French toast, as a topping on ice cream, New York style cheese cake, and deserts with a chocolate glaze. We use it as a base for making vinaigrettes. We also use it to make a variety of drinks: ice water, sprite, lemonade, wine coolers, and margaritas.

Numerous customers requested chile jelly. Since mesquite bean jelly is compatible with so many foods, we added some NM Hatch green chile to the mesquite bean jelly. Oh, my! Our green chile jelly is very different from chile jellies made by others. Ours retains the flavor of the mesquite bean jelly while providing the delightful flavor of green chile. In addition to using it as we would the plain mesquite bean jelly, we also use it more frequently in cooking. We add it to our hamburgers, meatloaf, or use it as a glaze on pork, chicken and seafood.

Jane had the brilliant idea of adding pineapple to the mesquite bean jelly. This turned out to be fantastic. We use it as we would the plain mesquite bean jelly, but it is more versatile. We use it as a glaze on hams, pork ribs, and pork chops. When we grill hamburgers, we add a little salt, black pepper, and teriyaki sauce to the burger; then we spread some of this delightful jelly on each surface, and grill over mesquite wood. When roasting chicken, we make a slit in the skin, and put in some mesquite bean pineapple jelly. Yum!

This is our most recent development. When it appeared that we at the end of developing mesquite bean jellies,, the idea of fresh ginger root in our mesquite bean jelly seemed logical. Wow! Pieces of finely diced fresh ginger are suspended in this colorful jelly. The color and flavor is unbelievable.

Mesquite bean cinnamon syrup has the same delightful color and apple pie flavor as its jelly counterpart. We use it on pancakes, waffles, cornbread, sopapillas, fry bread, and biscuits. We use it as a topping on ice cream, and to make a glaze on some muffins; e.g., banana nut and poppy seed muffins. We also use it as a glaze on pork and chicken, and in hamburgers and meatloaf. We market it to coffee houses where it is used to make lattés. We use it to sweeten hot teas and coffee. It mixes nicely with a variety of adult beverages. It makes an outstanding vinaigrette salad dressing.

Oh, my! Our green chile syrup is very different from chile syrup made by others. Ours retains the flavor of the mesquite bean syrup while providing the delightful flavor of green chile. This syrup makes nice topping on omelet for breakfast. It also makes nice flavor for salad dressing with NM Hatch green chile in our syrup. In addition to using it as we would the plain mesquite bean syrup, we also use it more frequently in cooking. We add it to our hamburgers and meatloaf.

Our mesquite bean red chile syrup has some bite to it. It is not real hot, but is considerably warmer than its green chile cousin. The syrup  still retains the marvelous mesquite bean flavor while adding some chile heat. We use it as the plain mesquite bean syrup, but highly recommend it as a glaze on pork, especially spare ribs, chicken and seafood.

Mesquite bean pineapple syrup has the same delightful taste as the mesquite bean pineapple jelly, and we use it in a similar manner as the mesquite bean syrup. It mixes well with a variety of adult beverages.

The addition of green chile to our prickly pear cactus jelly was the next adventure. Yum! This jelly maintains the delightful taste of the prickly pear cactus jelly with a warm, not hot, green chile flavor. We use it as with other prickly pear jellies.

In developing our products, we discovered that prickly pear cactus extract mixed exceptionally well with pineapple. Our prickly pear cactus-pineapple jam is lighter in color than the prickly pear cactus jelly, because it contains small pieces of pineapple. It is a perfect blend of prickly pear cactus extract and pineapple. The taste is marvelous. We use it on toast, bagels, English muffins, French toast, pancakes, and waffles. We also use it to glaze hams, pork chops, roasts, and ribs. We also like it on hamburgers.

As with the mesquite jellies, we added red chile to the prickly pear cactus jelly. However, the color was so dark that it was difficult to see what was in the jelly. We needed to cut the color, but did not wish to loose any flavor, so we cut the color with apple juice. Hence the name of the jelly became prickly pear cactus apple red chile jelly. A panel of judges from the Fiery Foods Magazine gave this jelly an excellent rating on all categories related to the quality of the jelly. We use it as would the plain prickly pear cactus jelly. It adds a perfect spicy touch when mixed with cream cheese and spread on crackers.

Our prickly per pineapple syrup has the same delightful color and flavor as the jam. In addition to using its on pancakes, waffles, and French toast, we use it as a topping on ice creams. It may also be used as a marinade.

A great syrup in the prickly pear syrup family. It has chunks of Hatch green chile. The chile heat is mild. We use it in a similar manner as the prickly pear cactus apple red chile syrup.