Premium Ohio Wine Jelly, Gourmet Pepper Jelly,
Ohio Artisan Beer Jelly, Spiked Jam
 & All Natural Fruit Jam 

Proudly made in Ashtabula County, the heart of Ohio's wine country.


We've had many of you ask for more than just ideas of how to use our jellies, so we're going to start posting recipes as we develop them. We hope you'll enjoy our creations! ~ Terri & Vi

Christmas Ale Glazed Bacon

1 pound bacon

1 jar Gatherings Christmas Ale jelly

Coarse ground black pepper

Cut bacon into thirds using a pair of scissors (it's easiest to cut right through the whole package). Transfer jelly into a heat proof bowl and microwave 20-30 seconds and stir- you want the jelly to break down some. Separate bacon and toss in a bowl, add jelly and stir. Let set 30 min.

Preheat oven to 350 degrees. Cover a baking sheet with foil. Put a wire rack on top of the backing sheet. Lay bacon flat on wire rack. Sprinkle with black pepper. Bake 20-30 minutes or until desired doneness. Make sure to start checking the bacon after the first 15 minutes as it will burn if left unattended.

Spiked Squares

1 pkg puff pastry (in the freezer section)

Any flavor of Gatherings Spiked Jams 

Powdered sugar

Thaw puff pastry according to package directions. Preheat oven to 390 degrees. Cut pastry into thirds lengthwise and then again widthwise for a total of 9 squares per pastry sheet.  Leaving a 1/2" border, prick pastry with fork generously. Bake for 5 min. Take out of oven, turn oven down to 350 degrees. prick squares again. Top each square with 1 heaping teaspoon of jam. Return to oven and bake another 10-12 min or until golden brown. Cool on wire rack. Dust with powdered sugar.

Makes 18 squares.

Screamin' Pups

I pkg cocktail smoked sausages

2 pkgs (8ct each) refridgerator cresent rolls (we used Pillsbury)

1 jar Gatherings Screamin' Pepper jelly

1/2 tsp. yellow mustard

1 1/2 tsp. water

Mix together Screamin' Pepper jelly, yellow mustard, and water. Let set 30 min.

Pop open cresent rolls (that's the fun part!). Cut each triangle in half lengthwise. Place sausage on larger end and roll dough around (pigs in a blanket). Bake at 375 degrees for 9-12 min or until golden brown. 

Serve the pups with the dipping sauce and enjoy!

Wine Jelly Phyllo Cups

 Athens Mini Fillo Shells 

Brie- your favorite brand

Gatherings wine jellies

Preheat oven to 325 degrees. Place fillo shells on a baking sheet. Cut brie into 1/2" squares. Put brie in shells and bake for 3-5 min. or until brie is melted. Take out of oven and top with a teaspoon of any Gatherings wine jelly.

Grown-up Thumbprint Cookies

1 3/4 c. unbleached flour

1/2 t. salt

1/2 t. aluminum-free baking powder

3/4 c. butter, softened

2/3 c. sugar

1 large egg

Gatherings wine, beer, or pepper jelly

Combine flour and salt- set aside. In an electric mixer, beat butter and sugar 5 min. or til light and fluffy. Add egg and mix til combined. Gradually add flour mixture. Form dough into 1" balls, place on cookie sheet, and press your thumb into them or use the back of a 1t. round measuring spoon. Add 1/2 t. jelly into impression. Bake at 350 degrees, 10 min or til jelly is melted and cookies are done.

Makes appx. 57 cookies.

Hint- Roll balls in cinnamon sugar first if using Gatherings Christmas Ale jelly!

Blackberry Merlot Meatballs

1# lean ground beef

1# lean ground pork

1 T. Gatherings Blackberry Merlot Wine Jelly

1 c. seasoned bread crumbs,

1/4 c. milk

1 t. Worcestershire sauce

2 t. salt

1/8 t. ground pepper

2 eggs

2- 12 oz. bottles chili sauce

4 jars Gatherings Blackberry Merlot Wine Jelly (minus 1 T.)

Mix first 9 ingredients til well combined. Form into 1" balls. Bake in a 400 degree oven for 20 min. 

Meanwhile, combine chili sauce and jelly in a large pot and cook over low heat stirring frequently until jelly is thoroughly melted. Add cooked meatballs and continue cooking another 1/2 hr. Serve with toothpicks or over rice, if desired.

Christmas Ale Onion Appetizers

2# yellow onions, sliced

1 T. light olive oil

1 T. salted butter

1 t. minced fresh thyme

1/4 c. Gatherings Christmas Ale beer jelly

Extra sharp cheddar cheese

Crackers, pitas, or beer bread

Saute' onions in oil and butter over medium heat til soft and browned (about 30-40min). Add thyme, cook for 20 seconds. Add jelly and cook til jelly is melted and onions are well coated. Let cool before serving with your choice of crackers, pitas, or beer bread and extra sharp cheddar cheese.

2# chicken drummets

Sea salt and white pepper for taste

2 c. buttermilk

Hot Charcoal Grill


1/2 c. Gatherings Black Rat Imperial Stout jelly

1 c. Cellar Rats Black Rat Imperial Stout Beer

1/2 t. aleppo pepper ( available at Penzeys Spices)

1 t. sriracha sauce

1/4 c. dark brown sugar

5 T. butter melted

1 T. worcestershire

Night before:

Scrape the meat down to the end to form a ball

Season with salt and white pepper

Add buttermilk and marinate for 8 to 12 hrs

Next day:

Drain wings well

Grill , using indirect cooking for 35 to 40 min cover (Don't forget to oil the grate!)

In the meantime, melt the butter over low heat in a large saucepan. Add the stout, jelly,  brown sugar, sriracha and Worcestershire and spices.  Increase the heat to medium and reduce by about one-third, 20 minutes or so. Remove from the heat, but keep warm (to keep the butter from congealing). You may need to whisk before coating the wings. 

Check your wings, now to crisp up, move the wings to the hot coal side (remember you were indirect cooking) and cook each side til crispy. 

Transfer the wings to a large mixing bowl and pour the sauce over them. Toss with tongs to coat each wing thoroughly. Return to the grill grate for about 8 minutes turning to each side. Transfer to a shallow platter or plate (if you pile them in a bowl, the skin will get soggy... yuk!).


Hot Pepper Jelly Vinaigrette

1/4 c. Gatherings Hot Pepper jelly (try one of our other pepper jellies for more heat)

1/4 c. rice vinegar

1 T. fresh lime juice

1 T. finely grated red onion

1 t. kosher salt

1/4 t. pepper

1/4 c. canola oil 

            Using a whisk, thoroughly combine all ingredients except oil together. Slowly stream in oil, whisking constantly and until blended.


Cheesy Beer Bread 

1 french baguette

butter (use the real stuff, no margarine)

any Gatherings beer jelly

your favorite mild cheese: muenster, provolone, mozzarella, farmer's

            Slice the baguette in half lengthwise. On each half, butter the bread, add your favorite beer jelly  and top with your choice of cheese. Place under broiler til cheese melts.


Pepper Jelly Dip

2/3 jar of your favorite Gatherings pepper jelly (or to taste)                                                                                          8 oz. cream cheese, softened

Put cream cheese in a food processor and add pepper jelly. Process til cream cheese and jelly are well mixed. Chill for an hour before serving to thicken dip.                                    Serve with crackers, bread, or vegetables.

Hint- make a couple of days ahead of time to let the heat level increase!

Dijon Pepper Jelly Pork

3# pork roast                                                   1/4 c. Gatherings Chipotle Pepper jelly

2 T. dijon mustard                                            2 cloves garlic, minced

1/2 t. salt                                                          1/2 t. thyme

dash pepper                                                    2 T. butter

1 T. flour                                                           chicken stock

Put pepper jelly in a microwave safe container, heat on high 15 sec. or til warmed. Stir in dijon, garlic, salt, thyme, and pepper. Pour mixture over pork roast. Add 1/4 c. chicken stock to the bottom of the pork dish. Bake at 400 degrees for 30 minutes. Turn roast over, baste, and cover with foil. Decrease oven temp to 350 degrees and bake for an additional 30 minutes or til done. Drain juices and let rest 15 min. before slicing. Meanwhile make a rue: melt butter in a fry pan, add flour and stir constantly til golden. Whisk in reserved juices, thin to desired consistancy with chicken stock.


Cheesecake Parfaits

8oz. cream cheese, softened                                      1/3 cup sugar
1/2 cup sour cream                                                        1 tsp. vanilla
4 oz. frozen whipped topping, thawed                       Gatherings Cherry Almond or other wine jelly
graham cracker crumbs, optional

In a mixer, beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Spoon mixture into mini dessert glasses or desired containers. Top with your favorite flavor of Gatherings wine jelly. Sprinkle with graham cracker crumbs before serving. 


Zany Peach Dip

16 oz. cream cheese, softened                                    1 jar Gatherings Zany Peach pepper jelly
15 oz. canned peaches, well drained
                            1 cup shredded monterey jack cheese

Process cream cheese until smooth. Add Zany Peach pepper jelly and the peaches. Pulse until you reach your desired consistency. Pour into a bowl and mix in monterey jack cheese. Chill a couple of hours or overnight.


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