Handmade in Georgia

Handmade Pepper Jellies with naturally grown peppers and fruit made special for grilling, cooking, or eating straight out of the jar

With the help of a throwback recipe, peppers from my garden and a passion for grilling, we began getting creative with our pepper jelly batches during the summer of 2012. After a busy summer spent at our local farmers market in Downtown Tifton, Georgia, we began our peppery journey to making and creating Wisham Jellies for store shelves in October 2013. Wisham Jellies Pepper Jellies are handmade with whole peppers and fruits, and that keeps our ingredients list short and sweet!


Hello! I am Eric Wisham, and I am a pepper-growing enthusiastic. With the help of peppers from my garden, I began making eccentric pepper jellies. Let me begin by saying that I love peppers– red peppers, jalapeños, bells, chili peppers, habaneros, banana peppers, and the list goes on and on! I am an avid pepper grower, and I had to find something to do with my immensely overgrown pepper plants. So, I decided I would try and make my first batch of pepper jelly with the peppers picked fresh from my garden. Wow! It was pretty darn good (if I can say so myself)!

Currently, I am making Pineapple, Blazing Blueberry, Peachy Peach, Mango, Strawlapeño, Cranberry, Wild Mayhaw, and Fire Jelly (a hot pepper jelly).


Eric Wisham, owner of Wisham Jellies, returned a call from his cell phone Wednesday. He was still in Atlanta, participating in the annual peanut butter and jelly day at the Capitol and meeting with Whole Foods on the possibility of getting his products into their stores. Wisham said he made his first jar of jelly for sale in May 2012, opening his store in October 2013. Wisham Jellies now has nine flavors that it produces, and he’s started a social media campaign using #getyourglazeon to connect to his products.“We’re excited about it,” he said.”We’re proud to represent Tifton and Georgia.

“If anything, we’re proud to represent Georgia in a jar. The mayhaws we use are from a source here in Georgia, and so are the peppers we use.”