These delicious peppers are grown and cooked in West Virginia. They are in a light, tangy tomato sauce and make a great addition to pastas, sandwiches or smothered sausages. Rozy and Lonnie Crite have been making them for more than 20 years from a recipe handed down for generations. 12 oz jar original, or mild (with a bit of a kick), and hot.
The Hot Pepper Jam is a blend of bell peppers and jalapenos. The classic topping for cream cheese or spread on a turkey sandwich. 10 oz jar.
The Ramp Jam is an award-winning Appalachian staple, 10 oz jar.