Watch how we make one of our most popular seasonal cocktails, the Torosian Heat.

The Stone Fruit used to make the Stone Fruit-Jalapeno Marmalade is sourced from Tory Farms in Dinuba, CA

Stone Fruit-Jalapeno Marmalade Recipe:
- 6lbs mixed stone fruit (nectarines, peaches) (and they have to be the good stuff, like ours from Tory Farms!)
- 2 bay leaves
- 2oz sliced jalapeno
- 8oz brown sugar
- 1Tbs pectin (mixed with sugar)

1. Place mixture in a stock pot
2. Cook slowly on low for about 45 minutes
3. Strain through food mill
4. Chill in fridge

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