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jelly, which is named Sweet Heat Pepper<br />
Jelly. They gave it away for Christmas gifts,<br />
and then friends began begging them for<br />
more.<br />
They began making the jelly in their<br />
kitchen under the Alabama Cottage Food<br />
law and selling it to stores for almost two<br />
years. Then Josh built a certified commercial<br />
canning kitchen at the farm. Now,<br />
about 90 percent of their business is jams,<br />
pepper jellies and pickles.<br />
The Hornsbys’ products are now available<br />
in about 60 stores throughout the state<br />
from North Alabama to near Mobile. Josh<br />
delivers cases of their products.<br />
Their products are used in the kitchens of<br />
Acre, Amsterdam Cafe, Southern Oak restaurant<br />
at the Marriott at Grand National,<br />
Little Italy, The Waverly Local and 1856 in<br />
the Culinary Institute.<br />
Since the business has grown so much,<br />
the Hornsbys can’t grow enough produce<br />
on seven acres to keep up with demand.<br />
They have to outsource locally for some of<br />
it.<br />
Beth makes about 80 to 90 percent of<br />
the pepper jellies and jams, then Josh will<br />
12 EAST ALABAMA LIVING
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