Camp Skyler®, owned and operated by Robert and Rosemarie Skyler, have been making their delicious pepper jelly for over 20 years. This quality product started out as an interest in canning and giving them as gifts between Thanksgiving and New Years which snowballed into a high demand for their jelly. Finally, after many requests (and reports of people hiding their jelly around the house to keep it available for summer events) and to keep friends and family happy, they’ve gone into full production offering their jelly and various other products year around. They currently offer their traditional jelly plus their unique yellow and red hot sauces and spreadable mustard.

To learn more about how they started, check out the about us page on the Camp Skyler® website at www.campskyler.com/about_us.html.

Testimonial of our products:
"My family went nuts for this jelly! They were using it as a dip for chicken nuggets, with polish sausage, on cream cheese with crackers! It is easily spreadable and very tasty, so I’m sure this will become a holiday favorite at our house!"

"We purchased jars of Camp Skyler® yellow and red hot sauce at the gourmet convention in Atlantic City and were amazed with all the different ways that we discovered we could use it.  We've cooked with it, basted, glazed, used it as a dip, used it in soups and in a salad dressing."

If you like pepper jelly you will LOVE theirs! All packages are shipped quickly when you order online. They also are offered at over seventy retail locations nationally which you can find on their web site. Visit www.campskyler.com to find out what's new and exciting! You won’t be disappointed!

SPRING CITY — It's a treat. It's a tradition. And now it's set for launch as a unique taste sensation created and produced by a local couple. Robert and Rosemarie Skyler have perfected not only the flavor but also the production techniques which make Camp Skyler® Pepper Jelly a product with a flavor all its own. “We've been doing this for 20 years,” Robert Skyler explained, adding that initially he and his wife didn't intend to sell their pepper jelly.

Their story began when the couple, then residing in Denver, Colorado, enrolled in a canning class. “It was fun,” Skyler remembered, noting they learned the secrets to canning such specialties as pickles and salsa.

Applying the knowledge and techniques acquired through the course, the couple began to experiment with red bell peppers and jalapeños. Their pepper jelly slowly evolved to the point where it became a hit.

For five years they produced batches which they packaged and distributed to family and friends. They continually tweaked the recipe, experimenting with a variety of levels of spiciness.

“People were excited about our jelly,” Skyler explained. With production kicking into gear only a few months of the year, folks familiar with the jelly clamored for more, he noted. But the Skylers devoted only the days from Thanksgiving through the New Year holidays to making the jelly. Its scarcity caused some of its fans to horde it in anticipation of special events, Skyler recalled.  "What makes it unique is the preparation and sequencing," he explained.  "There's a texture to our product that we intentionally make."

The jelly's versatility is among the most appealing aspects of the product, according to Skyler. It's great with cream cheese on crackers, fruit, or as a glaze on any cooked meat.  Robert's particular favorite is on Vanilla ice cream.  “People experiment with it,” Skyler said. “It's wonderful as a glaze.”

Skyler envisions widespread use once pepper jelly catches on. “I want it to be on the table just like ketchup and mustard,” he said. With its reasonable pricing, Skyler indicated, “I want people to be able to afford it and make it a staple.”

Camp Skyler® pepper jelly has trademark and copyright protection. The jelly jar label features a reproduction of Robert Skyler's father's painting of Skyler's uncle's lake-front property.

Skyler anticipates the ambitious undertaking as he and Rosemarie gear up production of their unique pepper jelly.  Robert feels “the timing is right for locally produced products" and he is actively promoting it on a local and national level.

Camp Skyler® officially launched it's products at the Atlantic City Gourmet Food and Cooking Show in 2003.  In 2004 and 2005 Camp Skyler® has won Best of Show for condiments.

He anticipates the development of additional formulas, including curry and dietetic recipes in the future.

Camp Skyler® products can be found in over seventy locations in seven states.  For pepper jelly fanatics familiar with the tasty product, Skyler noted, "Rosemarie and I took our tradition of supplying family and friends with our pepper jelly for just two months out of the year to now being able to get it as many times a year as they want."