Jams & Condiments

Jams & Condiments

26 products

Southern Chow Chow 16 oz

Southern Chow Chow 16 oz

$10.00

Kickle Relish 16 oz

Kickle Relish 16 oz

$9.00

Jalapeno & Garlic Stuffed Olives 16 oz

Jalapeno & Garlic Stuffed Olives 16 oz

$13.00

Bleu Cheese Stuffed Olives 16 oz

Bleu Cheese Stuffed Olives 16 oz

$13.00

Pickled Spicy Asparagus 16 oz
Pickled Spicy Asparagus 16 oz

Pickled Spicy Asparagus 16 oz

$12.00

Pickled Asparagus 16 oz
Pickled Asparagus 16 oz

Pickled Asparagus 16 oz

$12.00

Pickled Garlic 16 oz

Pickled Garlic 16 oz

$12.00

Four Pepper Jelly 9 oz

Four Pepper Jelly 9 oz

$6.00

Garlic Salsa 16 oz

Garlic Salsa 16 oz

$9.00

From Our Mill to Your Table

Crafted with Purpose, Rooted in Tradition

Stone Ground Tradition

We mill the old-fashioned way, using time-tested techniques that preserve flavor, texture, and nutrition in every bite.

Heirloom Ingredients

Our grits and cornmeal are made from heirloom grains, delivering rich, authentic taste you won’t find in mass-produced products.

Flavor First

From the very start, our mission has been simple: bring the best flavor to your table, one bag of goodness at a time.

Rooted in Story & Place

Born on a sea island and inspired by tradition, our products carry a sense of place, purpose, and passion in every package.

Related blog posts

A bowl of creamy grits topped with sauteed shrimp, a dish made with Jimmy Red grits

The Story Behind Jimmy Red: The Corn That Started As Moonshine

by Marsh Hen Mill on Aug 06 2026
How a corn once prized for Prohibition-era moonshine — handed down through three ears from a Lowcountry seedsman — became the celebrated Jimmy Red grits chefs and distillers seek out today.
Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

by Greg johnsman on Jul 06 2026
Ingredients Grilled Peaches 3–4 ripe peaches, halved and pitted 2 Tbsp. butter, melted 2 Tbsp. brown sugar Cornmeal Shortcakes 2 cups all-purpose flour, plus more for surface 1 cup yellow Marsh Hen Mill cornmeal 1 Tbsp. baking powder 2 tsp. kosher salt 1/2 tsp. baking soda 6 Tbsp. granulated sugar, divided 1 cup unsalted butter, cold, cubed 1 cup whole buttermilk, cold 1 large egg, beaten Cinnamon Caramel 3/4 cup granulated sugar 3 Tbsp. unsalted butter 1/2 cup heavy cream Pinch of salt 1 tsp. ground cinnamon Bourbon Whipped Cream (optional) 1 cup heavy cream 1/8–1/4 cup granulated sugar 1 tsp. vanilla bean paste 2 tsp. bourbon Instructions Grilled Peaches Preheat grill to medium-high. Mix melted butter and brown sugar; brush over the cut sides of the peaches. Grill cut-side down for 3–5 minutes, until charred and caramelized. Cornmeal Shortcakes Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, cornmeal, baking powder, salt, baking soda, and sugar. Cut in the cold butter with a pastry blender or two forks until crumbly. Stir in buttermilk until the dough just comes together. Turn out onto a floured surface. Pat into a rectangle and cut into four pieces. Stack the quarters, press down, and repeat three times to create layers. Pat or roll to 1 inch thick. Trim edges and cut into six squares. Freeze on a sheet tray for 10 minutes. Brush tops with beaten egg, sprinkle with additional sugar, and bake 13–15 minutes, until golden. Cinnamon Caramel In a saucepan over medium heat, melt the sugar, stirring constantly, until golden. Carefully add the butter and stir to melt. Slowly pour in the cream, stirring constantly. Add the cinnamon and a pinch of salt. Simmer 1–2 minutes until smooth. Let cool slightly. Bourbon Whipped Cream In a chilled bowl, whip the cream, sugar, vanilla, and bourbon until soft peaks form. Split the shortcakes. Layer with grilled peaches, a spoonful of cinnamon caramel, and a generous dollop of bourbon whipped cream. Drizzle with extra caramel and top with flaky salt if you're feelin' fancy.
Summer Grit Casserole Cakes

Summer Grit Casserole Cakes

by Greg johnsman on Jul 06 2026
Ingredients 4 cups chicken broth 3 cups milk 2 garlic cloves, grated 1 tsp. kosher salt, divided, plus more to taste 2 cups Marsh Hen Mill grits (your choice) 1 large egg 2 cups shredded cheddar cheese 4 Tbsp. salted butter, cubed and softened 3/4 tsp. ground black pepper, divided, plus more to taste Nonstick cooking spray 1/2 cup all-purpose flour Vegetable oil, for frying Chopped fresh chives, for serving Instructions In a large pot, bring the chicken broth, milk, garlic, and ½ teaspoon of salt to a simmer over medium heat. Gradually whisk in the grits. Reduce heat to low, cover, and cook, stirring frequently, until tender, 15–20 minutes (or per package directions). In a small bowl, beat the egg. Spoon ¼ cup of the hot grits into the egg, stirring constantly, then stir the egg mixture back into the pot. Stir in the cheese and butter until melted and combined. Add ½ teaspoon pepper and salt to taste. Spray a 13x9-inch baking pan with cooking spray. Spoon in the grits, smoothing into an even layer. Press plastic wrap directly onto the surface. Cool at room temperature for at least 30 minutes, then refrigerate until set — 3 hours, or up to 3 days ahead. Place the flour in a shallow dish and whisk in the remaining ½ teaspoon salt and ¼ teaspoon pepper. Using a 2- to 2½-inch round biscuit cutter, cut the grit cakes into rounds (or slice into 2-inch squares). Dredge in the seasoned flour, shaking off excess. In a large cast-iron skillet, add oil to cover the bottom by about ½ inch. Heat to 350°F over medium-high. Working in batches, cook the grit cakes without moving until golden on one side, 2–4 minutes. Flip and cook until golden, 2–3 minutes more. Drain on paper towels and sprinkle with salt and chopped chives. Serve hot or warm.