Big hopes for beer jelly
Jus-Jellin products now sold in more than a dozen stores in Ontario
A beer jelly cooked up a city kitchen two years ago is now on the shelves of more than a dozen stores in Ontario.
Terry Coughlan and his partner Lorna Fyfe are the creators of JusJellin.
Using Publican House Brewery suds, they produce six beer jellies using Square Nail, Henry’s Irish Ale, High Noon and O’Leerie Stout. The line covers sweet, savoury and spicy flavours.
Two years ago, the couple exclusively sold their products at the Publican House retail store.
Now, they have their jellies in 15 stores from Campbellford to Barrie.
Fyfe grew up making preservatives on a farm north of Port Hope. It became a passion that she carried into adulthood.
One night, while canning tomatoes and sipping Square Nails, Fyfe suggested to Coughlan that they make beer jelly.
“It stopped me dead in my tracks and I said, ‘that’s a brilliant idea,’” he said.
A short while later, Jus-Jellin was available at the Publican House shop.
After a year on the shelves, a family friend asked to sell it in her store in Kitchener.
From there, the demand grew. Needing more product to keep up, the couple hired a woman – who already had all the needed equipment – to craft the jellies.
Fyfe and Coughlan also created a beer-peanut brittle last year, using Square Nail and Picard’s Peanuts.
In the summer, the duo developed two new jellies, Garlic Beer Jelly and Hot Pepper Beer Jelly. Just like their other jellies, the jams pair well with cheese, meats, veggies and even eggs.
However, Coughlan said the possibilities are endless.
“New ideas are coming out all the time,” he said, mentioning desserts and waffles.
Locally, Jus-Jellin is available at stores and restaurants such as The Pasta Shop, The Magic Rolling Pin, Three Roads Farm Ltd. and The Market, The Stuff Store and Flannigan’s Butcher Shop in Lakefield. It costs between $6 and $9, depending on the size.
The jellies also sell in shops in Port Hope, Newcastle, Port Perry, Oshawa and St. Jacobs.
Although it’s steadily making its way across the Ontario retail market, Coughlan doesn’t see JusJellin as a success just yet.
“There are still a lot of the markets that have to be tapped,” he said, mentioning Toronto.
In spite of beer being on of the jelly’s three ingredients, Coughlan said it isn’t just for beer lovers.
He’s won over many non-beer drinkers by offering them a sample of his product.
“People that don’t drink beer, they’re the challenges to me.”
Looking ahead, Coughlan has some big dreams for Jus-Jellin.
“Cross-Canada distribution would be nice. The U.S. market would be nice.”