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Jelly Jammer is the spicy, tangy brainchild of Kenzie Benesh and Isa Bertorelli from Yo También Cantina in San Francisco. The piquant spread begins with Full Belly Farm red jalapeños, harvested at their late-summer peak. Blended and left to ferment in salt for 30 days, the chilis warming heat is tempered with a hit of vinegar and Potrero honey from Urban Nectar. For the coating, we freeze-dried seasonal kumquats from Bernard Ranch, pulverizing them into a glittering orange powder for a sour, crystalized crackle that reminds us of our favorite gummy worms.