An old bartender's manual from England inspired the Gin and Jam served at The Ravenous Pig in Winter Park, Fla. Below is the recipe from The Ravenous Pig: Seasons of Florida cookbook. In the spring, we like to use blueberry jam for tanginess and tantalizing color. But, it works just fine with store-bought jams, like strawberry and peach. Orange marmalade is another good choice. The version shown here is mango, perfect for those summer cocktail parties.
Since tomato is "technically" a fruit and summer cherry tomatoes are as sweet as candy, transforming them into jam seems like a natural fate. At the supermarket, I judge jam labels on a simple criteria: The fruit should be the first ingredient. And the rest of the list shouldn't include much more than sugar and lemon juice. This cherry tomato jam recipe follows the same rules. Lots (and lots) of cherry tomatoes are slowly cooked with brown sugar, for a greater depth of flavor — plus pinch of red pepper flakes, a bit of salt, and, at the end, a few squeezes of tart lemon juice. Then, to put the jam to good use, this recipe gives a nod to the increasingly popular fig jam and prosciutto pizza. The cherry tomato jam is a sticky-sweet take on tomato sauce and the crispy bacon offers a salty counterpoint.
Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.
I think this is the tastiest of all the jams in the book — the combination of the different fruits is definitely greater than the sum of its parts. It is supposed to be a softer set jam, but if you prefer, you can keep it boiling for longer to reach a firmer set.
Bully Boy White Rum drinks like an agricole: fresh, light and pleasantly funky. The rum with bubbles and preserves is a refreshing combination; a play-off of traditional strawberries in champagne. A name with a double meaning, not only does the cocktail have notes of toasted bread with jam, but a very classic toasting beverage is champagne. This drink is sure to be the new brunch sparkler. It was created at the Eastern Standard in Boston.
Crispy bite-size shells with a warm, creamy, and savory mix of cream cheese and melted jack cheese topped with smoky bacon jam. Recipe courtesy of Safeway Culinary Kitchens and Lucerne Foods.Click Here to See More Appetizer Recipes
Created by chef Michael Lomonaco of New York City’s Porter House, this burger recipe won our hearts because of the simple onion jam he makes to top his burger. The onions are sautéed and reduced in a rich red wine to create a flavorful condiment for Lomonaco’s juicy Cheddar cheeseburger.
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The aroma of this jam evokes memories of jumping in raked leaves, the first autumn fire in the chimney, and yummy snacks after winning that overtime football game in the backyard. Make some of your own autumn memories with this rich jam.
Click here to see Jams & Jellies Made Easy.
Delicious apple jam bread recipe – and so easy to make.
250 grams Plain Flour
5 grams Yeast
25 grams Sugar
½ Tablespoons Salt
110 milliliters Warm Water
1 whole Egg, Beaten, Divided Use
25 grams Butter, Softened
½ cups Apple Jam
In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and make a large round ball and allow it to rise for 10 minutes longer.
Now take out the dough ball and roll it out with a rolling pin until you have roughly a 12 x10 inch rectangle that is about 1/4 inch thick.
Place the apple jam across the dough. I used homemade apple jam but store bought is fine. Spread it across the surface of the dough but leave about a 1 inch border around the entire rectangle – so the jam doesn’t ooze out. Roll the dough up into a log. Cut the log into 7 equal slices using a sharp knife.
Place the dough slices in a greased baking pan. I staggered them, placing the cut sides beside each other and shaped the dough into a wheat stalk shape. I’ve done this in the photo above.
Allow to rise for 10 minutes. Next brush the remaining beaten egg over the top of the bread.
Bake at 200 C for 20 minutes or until golden brown. Serve and enjoy.
When you want homemade jam to serve with cheese but no time for canning jam, nothing beats my doctored-up version. Make sure you use chunky cranberry sauce, with whole cranberries, to make the jam, and not the smooth kind.
Here's a quick and easy recipe for fresh strawberry jam that I hope you'll make over and over again. It only takes about 15 minutes and I think the flavor is just incomparable to the jarred stuff, but you be the judge. And, unlike the jarred stuff, you'll know exactly what's going in it: just strawberries, sugar, and lemon juice. Serve these with your favorite scones, croissants, or just some plain toast in the morning.
Since this isn't a sterilized product, it is probably a good idea to treat it like any other perishable food product, however. Refrigerate any unused portion and consume within a few days. Enjoy!
Disclaimer: I did not make the croissant.
Click here for 6 Sweet and Savory Strawberry Recipes.