After filling her own pantry and those of her friends with homemade jellies, Kristi Marshall had two choices: stop experimenting or start a business.

She chose the latter.

The proprietor and chief jelly maker of Sprig, Marshall specializes in herb-infused and pepper jellies.

A cookbook with a recipe for apricot rosemary jelly that she purchased for 25 cents at a library book sale first sparked Marshall’s creativity in the kitchen.

“I haven’t stopped since,” she said.

After getting her home kitchen certified for commercial use, Marshall began producing her jelly varieties for the local market.

Often using herbs and peppers from her own garden, Marshall’s unusual flavor combinations, such as lemon basil merlot, watermelon oregano, jalapeño peach pepper, and cranberry garlic, are good in dips, dressings, and on meats.

“One of the most fun things is discovering ways to use them. One of the challenges is to help people discover other ways to use them than just toast or muffins,” she said.

Marshall hasn’t always been a kitchen magnate. The MBA toting mother of two was part of the corporate world for many years and described herself as “analytical” and “ambitious.”

“I was all about being a structured business executive,” she said

Marshall still keeps up with her business roots, working on business textbooks and other university level educational materials on a contractual basis. But with the launch of Sprig, she’s having a harder time staying out of the test kitchen.

“I really enjoy pulling things out of the garden during peak season. That’s what motivates me – to try new unexpected things.”

In addition to her nontraditional flavors, Marshall also has more conventional combinations, for example her newly jarred spiced apple cider and a spiked variety for adults.

Marshall has developed 40 varieties so far (she’s got a long list of more combinations to try), and in her short time in business, she’s already established herself at several farmers markets as well as a few retail locations.

“The thing that makes me different from other jelly or jam producers is the clarity of the product,” said Marshall of her jewel-toned preserves. “It’s strongly infused with the herb flavor.”

Marshall, who moved to Marion with her family four years ago after posts in Illinois, Kentucky and Connecticut, said she’s glad she finally started Sprig. The focus on buying local has also been a boost.

“This is probably the most favorable environment for starting an artisan, home-based business,” she said.

Pick up Sprig jellies at Turk’s Seafood in Mattapoisett, Hangman’s Coffee Hut in Marion, and at Tihonet Village Market in Wareham. Find more information on Sprig at www.herbinfusion.com or call 774-488-9097.