Recipes for Using Savory Jam/Jelly

13 years ago

At my upscale foodie-oriented farmers market I offer several different savory jams and those commonly known as pepper jellies though they really are jams. Besides telling people to use them as a glaze at the end of roasting poultry or ham, or for spreading on bread/ciabatta instead of mustard or mayo like a condiment, or mixing them with olive oil +/or vinegar for salad dressing, I'd like to hear from y'all what you'd use them for.

All have vinegar and sugar as the base. Some of them are:
California Raisin Jam, Golden Raisin Jam (brown or gold raisins, brown sugar)
Basil Mild Banana Pepper Jelly (with bits of red onion)
Garlic & Jalapeno Jelly
Mango & Habanero Jelly
Raspberry Hot Pepper Jelly (as big a seller as Habanero Gold)
Garlic Wine Jelly (pinot grigio wine)
Pink Onion Jelly (red cipollini onions)
Sweet Pepper Jelly (just ripe sweet bell peppers - no heat)

Thanks for you being here on the Forum and for all the good ideas you've given me over the last 12 years. These jams are all made using approved recipes and I don't deviate from the balance of vegetables to vinegar and sugar. I do add dry herbs to some and always grow my own or buy the vegetables and fruit from farms that don't use '-cides.

Nancy

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Comments (7)

KatieC
13 years ago
Yum...those all sound good. Good grilling glazes. That raisin jam sound like it'd be good with ham.

This is one of our favorites. Mostly I use my basic jalapeno jelly (w/ red and green peppers for Christmas) or peach chipotle jam.

Jalapeno Cheesecake :

8 ounces cream cheese
1 1/4 cups grated cheddar cheese -- sharp is best
4 cloves garlic
1 egg
1 cup jalapeno jelly, divided

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6-inch springform pan. Bake at 350 degrees for 35 minutes. Cool before removing from pan. Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.

Someone (Annie?) has a really good pepper jelly thumbprint recipe.
compumom
13 years ago
Yum, don't forget as a glaze on a pork chop or tenderloin!
I wish you were at our neighborhood farmer's market. We had woman who was selling a wide variety of jams, however they were either too sweet or too hot for our tastes.
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mabeldingeldine_gw
13 years ago
There's a restaurant near me that uses hot pepper jelly on pizza, and it is fantastic. Just the pepper jelly and cheese.
ruthanna_gw
13 years ago
I've made corn muffins with pepper jellies. Put only about 2/3 of your usual amount of batter in the muffin pan, top each with about a teaspoon or less of pepper jelly and then cover with the other 1/3 of the batter and bake as usual.

Your jams and jellies all sound delicious!
triciae
13 years ago
The Mango and Habanero would be good on a fish taco.

/tricia
Olychick
13 years ago
I make a quick, easy appetizer with cream cheese (fastest and easiest, but least elegant, is the block as it comes out of the wrapper, but I usually pat it into a round or oval or dome), on a beautiful plate with savory jelly/jam poured over top. Wonderful spread on salty whole grain crackers. And some of the more translucent jellies look beautiful with the white cheese showing through. You could also use a chevre or other mild soft cheese instead of the cream cheese.
annie1992
13 years ago
I love Katiec's cheesecake, as does all of my family.

The thumbprints are actually a Rick Rodgers recipe, given to me by Readinglady. I use my homemade habanero gold in place of the jalapeno jelly. I did find it easier to use a spoon to fill the indentations in the cookies/crackers instead of trying to squeeze the stuff out of a bag.

Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney
Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.
Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Annie