Girl Meets Dirt makes their preserves in six copper pots on Orcas Island, Washington, using fruit from the island's farmers and orchards whenever possible. When people kept asking if they made pepper jam, founder Audra Lawlor obliged — but she did it the way they do everything: no pectin, no shortcuts, and a genuine commitment to making something that actually tastes like what it's named.

The base is local peppers — real heat, not decorative heat — layered with Pacific Northwest apples and quince. The fruit does double duty: it adds body and a natural set (quince is historically one of the best natural pectin sources, which is why Spanish membrillo is made from it), and it brings a bright, fruity sweetness that balances rather than mutes the spice. Organic apple cider vinegar made from Washington apples adds punch and acidity that keeps everything lively. Organic cane sugar and organic lemon juice round out the ingredient list.

The result is a pepper jam with genuine heat, real fruit depth, and a texture that's dense and spreadable rather than wobbly. Spoon it over cream cheese and crackers. Use it as a glaze on salmon or chicken. Dip coconut shrimp. Put it on a charcuterie board and watch it disappear. A Good Food Awards 2021 Finalist — and it's handmade year-round in tiny batches, so it's actually available when you want it. 7.75 oz.