Recipe Ideas with our Jellies and Jams

Some more uses other than traditional that our customers have
recommended for jams and jellies:

•  Use your favorite preserves as a glaze for pork or chicken. Try a

    blend of muscadine jelly, curry powder, currants or raisins. Brush on meat

    for the last 3 minutes of cooking.

•  When you run out of maple syrup, try warm blueberry or

    strawberry jam with fresh berries stirred in. Great over pancakes or

    waffles.

•  Create a skinny dressing for your favorite fruit salad. Stir together

    a half cup of low-fat sour cream and a quarter cup jam or preserves.

•  Spread pineapple pepper jelly on squash halves, before baking.

•  For a quick jelly roll, layer slices of pound cake and any flavor

    fruit jam or jelly.

•  Top hot cereal with jam or jelly.

•  Give iced tea a fruit or mint flavor by stirring in 1 to 2 teaspoons

    jelly or syrup.

•  Sweeten a grapefruit half with a few teaspoons of jelly or praline syrup.
   Serve as is or broil.

•  For a quick coffeecake, spread plain, store-bought coffeecake with

    jelly or jam. Slide under broiler until topping bubbles.

•  Top a serving of cottage cheese with a few spoonfuls of jelly or jam.

•  Stir in 1/4 cup of peach or pineapple pepper jelly before serving

    cooked vegetables, like carrots or sweet potatoes.

•  For a sweet and sour sauce, combine 1/2 cup of jelly, 2tablespoons
    soy sauce, 1 tablespoon Worcestershire sauce and 1/2

     cup wine vinegar. Simmer 5 minutes, stirring constantly.