LOS ANGELES — Profanity Jam’s name has a double meaning. Mary Brockmeyer, founder of the startup manufacturer of habanero pepper-based jellies, has a history of “salty language,” according to the startup’s website, and the jelly’s spice level often can lead to unexpected expletives.

“Habaneros have a really good heat that doesn’t stay forever,” said Kay Brockmeyer, head of sales. “So, you can enjoy the heat, but it also fades off really fast.”

Mary Brockmeyer launched the startup in 2024, but the company’s core habanero jelly is a recipe she’s had for more than 10 years. She noticed a lack of spicy jellies at retail and decided to put her formulation to the test. She performed a blind taste test with her jelly and a selection of other spicy jams and jellies, and her formulation came in first, said Kay Brockmeyer. The successful taste test led to the company’s self-funded launch.

Profanity Jam’s initial launch included Mary Brockmeyer’s original habanero jelly and the addition of habanero berry jelly and cherry habanero jelly.

“When she started this line, she was told, ‘when you put something out, the best way to do it is in threes,’” Kay Brockmeyer said. “She was like, ‘okay, well, I need to come up with another couple of flavors,’” which led to the berry and the cherry (jellies).”

Since the company’s initial launch, it has added a tropical line of spicy jellies: pineapple habanero jelly, passionfruit habanero jelly and blood orange habanero jelly.

Each of the company’s products are packaged in 9-oz glass jars.

Although it is competing in a niche retail category, Profanity Jam has a plan to stand out from its competitors. The company has a platform on FoodSocial, a social media website that connects recipe creators, to shy away from marketing itself solely as a spread but as a recipe ingredient.

“Our products are more than just for putting on a piece of toast or in a charcuterie board — which are both phenomenal — but we’re really working to show that our jelly can be used everywhere and can become a staple in a kitchen,” Kay Brockmeyer said.

The Profanity Jam website lists several recipes that include its products as an ingredient.

The company’s marketing strategy also presents the jellies in a gentler, “boutique-y” fashion.

“When you look at spicy products like hot sauce and things, it’s usually just, like, a big flame or it’s really in your face and bold,” Kay Brockmeyer said. “Coming in with the graphics that we use, it’s easier to approach than other products would be, and we’re trying to show that our jams aren’t just for spice lovers. Our products are not something you should be afraid of.”

Mary Brockmeyer is the principal formulator for the jelly’s formulations, but the company’s co-packer aids in refining them, Kay Brockmeyer said.

Mary Brockmeyer (left), owner and founder of Profanity Jam, and Kay Brockmeyer, head of sales.

| Photo: Julee Ho Media

Profanity Jam’s products primarily are sold online but also are available in small retailers in Southern Oregon. Kay Brockmeyer said the company is working with distributors to stock its jellies in larger retailers.

“We’ve only been in business for a year,” Kay Brockmeyer said. “We’re still learning all the things, so steps are a little bit slower, but we are so close to getting into more markets. I’m working to have a list so that people can see that on our website of where around they can find our jams.”

Profanity Jam showcased themselves at the 2025 Winter Fancy Food Show which opened it up to new audiences, Kay Brockmeyer said.

“(The Fancy Food Show) has really grown a lot of word of mouth (for Profanity Jam) … and in finding connections and honing our audience,” she said. “We’re not just going for everybody; we’re seeing who’s grasping at our products and really focusing on those areas.”

As part of its growth strategy, the company is working on launching Profanity Pale, a 64-oz bucket of habanero jelly. The Brockmeyers also hope to cement relationships within the food and restaurant industry.

“It’s definitely felt like a first year of a new business, but it’s exciting,” Kay Brockmeyer said. “The past couple of months, it really feels like things are moving.”