luscious preserve recipes
Jams and preserves are delicious on toast or scones but don’t stop there! With a couple of added ingredients and an extra minute or two, you can transform them into delectable salads, appetizers, sauces for mains, pastries or desserts.
Read on for jammy tips, ideas and recipes on how to use Culinary Blossom Luscious Sweet Preserves.
1 heaping tablespoon of strawberry (or seasonal) jam
1 lemon zest and juice zest of one lemon or 2 tablespoons fruit vinegar
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
Salt and fresh cracked pepper
Whisk together jam, lemon juice and mustard. Slowly stream in olive oil continuing to whisk until emulsified. Add salt and pepper to taste.
An easy way to create quick and delicious appetizers is to melt jams and spoon over Brie cheese. Jams create sweet toppers for a variety of cheeses especially chevre which is naturally tart and balances sweet jams. Add fresh herbs, chopped nuts or berries to enhance the flavor and add interest to your presentation.
Appetizer Option #1
Sweet jam of your choice
Juice, stock or water (to thin if necessary)
Cheese of your choice
Melt in small saucepan and spoon over cheese. Add garnishes of your choice.
Appetizer Option #2
Spoon jam straight from the jar over top of Brie. Add chopped nuts and herbs of your choice. Place on foil or parchment and bake at 350 for 7-10 minutes or until cheese starts to ooze but not melt. Serve with an assortment of crackers or baguette slices.
SAVORY JAM PAN SAUCE
By adding a few ingredients to dark, rich jams like blackberry, blueberry or black cherry you can make a delicious quick and easy pan sauce for meats, duck, venison, poultry or seafood.
1/2 cup Lavender Blackberry or Blue Goose Petunia Jam
1 tablespoon of Dijon mustard
1 tablespoon of red wine vinegar
Salt and cracked black pepper to taste
A splash of stock or water
1 tablespoon cold butter
Optional: Fresh blackberries or blueberries (or frozen defrosted berries)
In saucepan heat together all ingredients except stock and butter. Simmer on low for 2 to 3 minutes. Stir in a few fresh berries if desired. If sauce is too thick thin with a splash of stock or water. Simmer for another minute. Remove pan from heat and swirl in cold butter until melted and emulsified.
*Melt crab apple, berry or fruit jellies and glaze duck breast, pork loins or chicken during grilling or roasting.
*For a more savory glaze simply add a splash of white or red wine vinegar, a pinch of dry mustard and season with a touch of salt and pepper. Spoon any additional pan juices over meats when plating.
Sweet jams and jellies like strawberry, raspberry, peach, apricot or sour cherry are delicious in pastries, cookies and cakes. Here’s a few tips for incorporating jams into your baking.
*Use as a filling for cupcakes or spread between layers of cake. For a lighter filling fold jam into freshly whipped cream.
*Try your favorite flavor of jam inside pastries for a quick and tasty filling. Drizzle cooled pastries with an icing drizzle and dust with powdered sugar.
*Thumbprint cookies are particularly delicious when filled with our Raspberry Verbena Jam.
*Whip jam into softened butter to create a fruit butter that is delightful spread on scones or pound cakes.
3/4 cups unsalted butter, cut into pieces, plus extra for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup whole oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon orange or lemon zest
1 1/2 cups Strawberry Rose or Raspberry Verbena Jam
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
JAM DESSERT SAUCE
Our jams and preserves are lovingly slow cooked with no added pectin other than what is naturally present in the berries and fruits. This creates a softer set which is perfect for turning into dessert sauces.
For a quick, delicious dessert sauce simply fold fresh berries into jam of your choice. If needed, loosen with a bit of juice or steeped fruit tea and spoon over desserts like cheesecake, shortcakes or scones just to name a few!
Check back often to get new ideas and recipes! Happy cooking!