Giveaway: Spicy Preserves from PRiMO

July 14, 2015

three jars of Primo

One of the more interesting preserving trends I’ve noticed in recent years is that of taking sweet jams and jellies and making them spicy. Sure, people have been making pepper jellies for years, but it wasn’t until the last decade did you start to see companies bringing things like sweet cherries preserved with smoked peppers to market.

raspberry jam interior

This week’s giveaway comes to us from PRiMO, a preserves company that specializes and excels in the arena of sweet heat. All their preserves are made by hand in small batches with good ingredients and are designed to be balanced. The goal is not to wipe out your tastebuds with heat, but instead to enhance the flavors of the fruit with complementary chiles.

Primo stamp

The giveaway is one three-pack of preserves to a single, very lucky winner. Winner will get to choose the three preserves from PRiMO’s current stock (I highly recommend the Raspberry Habanero). Here’s how to enter.

  1. Leave a comment on this post and tell me how you add spice to your preserves. Are you a pepper jelly fan? Do you do apricot with red pepper flakes? Have you tucked ancho chiles into cherries? Inquiring minds want to know.
  2. Comments will close at 11:59 pm eastern time on Saturday, July18, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, July 19, 2015.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Vic from PRiMO sent me the preserves you see pictured above for tasting and photography purposes. No additional compensation was provided for this post and all opinions expressed here are my own. 

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167 thoughts on "Giveaway: Spicy Preserves from PRiMO"

  • Some of the suggestions on the other posts look fabulous. For me it’s either a little jalapeno or red pepper flakes.

  • I make a spicy banana chutney and a pepper mango sauce that I can each year. Both are great on grilled meat or veggies.

  • i haven’t been too adventurous yet. Nothing more than adding a little too much ginger to peach ginger jam. But, my husband loves spicy food and I’d like to get a better idea of what we like before making my own.

  • I like spicy and fruity. We grew up with chutney on the table, so fruits like peaches with spices are a combination I am fond of. Recently I have been making peach and jalapeƱo salsa, with cilantro, lime juice and white onion. That’s been great as a condiment for fish and chicken and makes a change from tomato.

  • I don’t do a lot of preserves. But I would like to do more. So I’m not sure what kinds of spices I would add…

  • The spiciest I have done is dilly beans and pickled asparagus, haven’t tried making a sweet and spicy combo yet…

  • I’m just getting started with canning–these look a great source of sweet and spicy inspiration!

  • i have made pepper jams with every fruit imaginable with wonderful results. have used peppers only didn’t even consider flakes huh! would love to taste these preserves.

  • I’m not sure that I’ve ever had a spicy jam or jelly, but I LOVE a good kick. These sound delish!

  • I’m a big fan of pepper jelly. Last year I made strawberry-chipotle, but didn’t car for it. Since then I stick with the pepper jelly.

  • My family looks forward to my hot pepper jelly every year. I need to spread my wings & try more spicy combos.

  • I love pepper jellys and can never have too many. The hotter the better. I like apricot habanero a lot. I add my own home grown peppers to my jelly when I’m making it.

  • Last year was the first time I made a spicy jelly: habanero cranberry jelly. I’ve also tried spicy & sweet pickled carrots which I really do like. They’re the perfect way of using up a too large bag of those baby carrots. (Think Costco sized.) I have been learning though that one package of red pepper flakes can be substantially different from another!

  • Ginger usually provides the spice to preserves when I use a spicy element, but I’m excited to try making a hot pepper jelly with apricots or peaches this summer!

  • Citrus + cayenne. Not in the crazy, hating myself, master cleanse sort of way; more of a marmalade with a tingle on the forefront… then a lot of heat.

  • I recently put up a batch of habanero jelly that used dried apricots, habanero peppers, red bell peppers and red onions. It is the most gorgeous color and the apricots and red bell peppers show up as tiny flecks of color suspended in the jelly. And it tastes great.

  • I haven’t ventured into adding peppers yet, but I’ve experimented quite successfully with ginger and cinnamon!

  • My most popular preserve is an apricot habanero jam. Also the one with the most sugar! I’m very interested in the raspberry habanero one!

  • I’m ALL About the spicy, and I love these people’s products. Love it to kick up cheese platters, or as a glaze for meats, or just on a PB & J.

  • As a garlic-farmer selling at a Saturday market, I have developed a white grape salsa with varietal garlics, cumin, white and red grapes, and green chili which is well-liked.

  • Pepper jelly…love it! I am of the opinion that just about any dish is better with some heat. Sriracha in spaghetti sauce? Yes, please.

  • I’ve experimented a little bit with Thai chile peppers in raspberry jam, but I need to work on the proportions a little more. I think spicy jams go fabulous as a part of a cheese plate.

  • I’m still a relative canning newbie (this is only my second summer), so I haven’t really started adding spice yet. I can’t wait to try it though – these all sound so delicious!

  • I adore sweet + spicy and I always make at least one batch of pepper jelly a year. Or sweet picked peppers.

  • I’ve tried my hand a “Pepper Jelly” one of my nephews tried to talk me into opening a store so he could work there. My oldest grandson has always referred to my “Corn Relish” as “Killer Relish”. Sweet peppery jelly are my favorites. Would love to try yours!

  • I love cherry pie filling with minced jalapeno peppers in it to put over roasted chicken. Good company meal. Apricot jam with hot Coleman powdered mustard and vinegar for dipping sauce for egg roles.

  • I’m partial to the cranberry mustard and Scarlett Red pepper jam recipes in Diana Henry’s sugar salt smoke cookbook.

  • The closest I’ve come so far was adding black pepper to strawberry preserves. Yummy, but not really spicy. I got a terrific mango-habanero jam from a farmers market last year and aspire to make my own version one of these days.

  • Have been making a straight hot pepper jelly for a lot of years – usually based upon whatever did ell in the garden that year. Much prefer using red chiles. Have tried adding apricot, and sort of like it that way. But yes, have always enjoyed adding some home grown dried chiles in other canning projects.

  • Have yet to try much in the way of pepper jellies, but as I adore savory/sweet combinations, I’d probably enjoy them

  • I love aleppo pepper and small dried chilis like chili de arbol in pickles. I’m also starting to experiment with super hot fresh chilis like Thai bird.

  • I do like pepper jellies but haven’t made any yet.
    I add ginger to some of my fruit jams like peach and plum. That does give them a bit of a punch!

  • I have been enjoying red pepper flakes in my pickles. I also planted 4 jalapeno plants in my garden so I could make pepper jelly later this year.

  • Haven’t been adding heat to jam until this year. Love the sweet and spicy combination of mango and pepper flakes.

  • I’ve never added heat, but now that you ask, I’m thinking maybe a little spice in my apple butter this year. I’m growing lots of italian roaster peppers I could use.

  • I just buy Vic’s spicy preserves. I never would have thought to add heat to a preserve. Before I tried Primo’s products, I didn’t keep jam or spreads in the house. Now, it’s a must.

  • I make a spicy peach barbecue sauce that pairs peaches with red pepper flakes – I love it!
    These all look so good but I bet the red cherry one would be good on grilled pork chops.

  • I have a recipe for habanero jelly that my family devours. My father even suggested mass producing it for sale…it’s great. I’m a fan of the heat. That being said, I don’t add it to much other than pickles unless it’s just for my consumption.

  • Oh I love, love, LOVE my hot pepper jelly. Cream cheese and crackers is yummy but I also love it on pork or chicken.

    I am anxious to try the strawberry jalapeno you linked to a few days ago. I’d love to try the Primo jams!

  • Yum! The Blueberry Jalapeno sounds great too! I’ve only made a jalapeno jam. Haven’t tried mixing with fruit yet.