Jams and Jellies and Preserves Recipes

Jalapeno Pepper Chicken
(using our gourmet jalapeno pepper jelly)

3 medium skinless, boneless chicken breasts
3 Tbs. olive oil
2 Tbs. Jam’N Granny’s Jalapeno Pepper Jelly
¾ cup Best Foodsâ Mayonnaise
Salt and pepper to taste

• Mix Jam’N Granny’s Jalapeno Pepper Jelly with mayonnaise and set aside
• Warm olive oil in a skillet over medium heat
• Add chicken breasts and sear
• Spread chicken with Jam’N Granny’s Jalapeno Pepper Jelly and mayonnaise mixture
• Salt and pepper to taste
• Cover with a lid and simmer until tender (20-30 minutes)
• Serve over rice or couscous with your favorite salad

Apricot Pineapple Jam

Serving Suggestion

Sweeten your baked acorn squash by adding a tablespoon or less of Jam’N Granny’s gourmet Apricot Pineapple Jam when you add your butter. Simply delicious.

Sourdough Marionberry Cake
(using our gourmet marionberry jam)

1 cup room temperature sourdough starter
1 cup butter
1 cup sugar
1 cup Jam’N Granny’s Marionberry Jam
3 egg whites
1 cup flour
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. baking soda

Yield: One 8-inch 2-layer cake

• Preheat oven to 350°
• Grease two 8-inch cake tins
• Bring all ingredients to room temperature
• Cream butter
• Add sugar and cream with butter until light
• Blend Jam’N Granny’s Marionberry Jam with the butter-sugar mixture using a blender or electric mixer. Set aside.
• Beat egg whites until frothy but not stiff
• Mix flour and all the spices in a separate bowl
• Put the butter-sugar-jam mixture in a large bowl
• Add sourdough starter, egg whites, and flour mixture
• Beat just enough to blend
• Pour mixture into greased cake tins
• Bake for 30 minutes or until a toothpick stuck into the center comes out clean
• Remove from pans and cool on wire rack
• Thoroughly cool before frosting
• Use white frosting and decorate with Jam’N Granny’s Marionberry Jam

Thumbprint Cookies
(using our gourmet raspberry rhubarb jam)

¼ cup butter softened
¼ cup shortening
¼ cup brown sugar packed
1 egg, separated
½ tsp vanilla
1 cup flour
¼ tsp. salt
¾ cups finely chopped nuts
Jam’N Granny’s Raspberry Rhubarb Jam

Yield: 3 dozen cookies

• Preheat oven to 350°
• Mix butter, shortening, sugar, egg yolk and vanilla thoroughly 
• Work in flour and salt until dough holds together 
• Shape teaspoons full of dough into 1-inch balls 
• Beat egg white slightly 
• Dip each dough ball into egg white and roll in nuts
• Place dough balls 1 inch apart on ungreased baking sheet
• Press thumb deep into center of each dough ball 
• Bake about 10 minutes or until light brown
• Remove from baking sheet immediately 
• Cool and fill thumbprint with Jam’N Granny’s Raspberry Rhubarb Jam 
• Option: Use an assortment of Jam’N Granny’s jam flavors and colors to create a tasty rainbow of thumbprint cookies

Peach Rice Waffles—A delicious way to use leftover rice (using our gourmet peach jam)

3 eggs
2 cups milk
4 tsp. lemon juice
6 Tbs. vegetable oil
2 cups sifted flour
½ tsp. salt
1 Tbs. baking powder
1 Tbs. sugar
½ tsp. baking soda
1 cup cooked rice
½ cup butter softened
½ cup Jam’N Granny’s Peach Jam

• Beat eggs, milk, lemon juice, and vegetable oil. Set aside. 
• Sift flour, salt, baking powder, sugar, baking soda together
• Stir dry ingredients into egg mixture until well blended
• Fold in cooked rice
• Bake on greased waffle iron
• Beat softened butter and Peach Jam together until smooth
• Spread on waffles

Peachy Norwegian Pancakes
(using our gourmet peach jam)

This recipe is courtesy of the "Where's Mom Now That I Need Her" cook book.

1/3 cup sour cream
1/3 cup small curd cottage cheese
2 eggs, well beaten
¼ cup sifted flour
1 tsp. sugar
¼ tsp. salt
½ jar of Jam’N Granny’s Peach Jam, warmed

• Blend sour cream and cottage cheese well
• Stir in eggs, flour, sugar, and salt 
• Pour batter onto hot greased griddle and brown pancakes on both sides
• Top each pancake with a spoonful of warm Jam’N Granny’s Peach Jam