Jam Good Uses

• Strawberry + Basil/Blueberry + Lavender PBJ and Banana Panini

  
  

  

  8 slices oatmeal bread  (or any good quality bread of your liking)

  1/4 cup olive oil (you can use spray olive oil)

  1 cup all natural peanut butter

  3 bananas

  1/4 jar Sallie's Greatest Strawberry + Basil Jam and 1/4 jar Blueberry + Lavender Jam

  
  

  
  

  
  

  
  

  
  

  Preheat the Panini pan. You can also use a flat grill pan on top of stove. Brush bread on both sides with olive oil and place bottom-half of bread slices on the Panini pan in a single layer. Spread peanut butter on one slice of bread and the jam on the other. Slice the bananas in half then slice diagonally in half. Place the banana slice (3 on each sandwich) on the peanut butter and put the two sides of bread together and grill or use the Panini pan. Cut the sandwiches in half and serve immediately. 

  Strawberry + Basil/Blueberry + Lavender PBJ and Banana Panini

  
  

  

  8 slices oatmeal bread  (or any good quality bread of your liking)

  1/4 cup olive oil (you can use spray olive oil)

  1 cup all natural peanut butter

  3 bananas

  1/4 jar Sallie's Greatest Strawberry + Basil Jam and 1/4 jar Blueberry + Lavender Jam

  
  

  
  

  
  

  
  

  
  

  Preheat the Panini pan. You can also use a flat grill pan on top of stove. Brush bread on both sides with olive oil and place bottom-half of bread slices on the Panini pan in a single layer. Spread peanut butter on one slice of bread and the jam on the other. Slice the bananas in half then slice diagonally in half. Place the banana slice (3 on each sandwich) on the peanut butter and put the two sides of bread together and grill or use the Panini pan. Cut the sandwiches in half and serve immediately. 

• Strawberry + Basil/Blueberry + Lavender PBJ and Banana Panini

  
  

  

  8 slices oatmeal bread  (or any good quality bread of your liking)

  1/4 cup olive oil (you can use spray olive oil)

  1 cup all natural peanut butter

  3 bananas

  1/4 jar Sallie's Greatest Strawberry + Basil Jam and 1/4 jar Blueberry + Lavender Jam

  
  

  
  

  
  

  
  

  
  

  Preheat the Panini pan. You can also use a flat grill pan on top of stove. Brush bread on both sides with olive oil and place bottom-half of bread slices on the Panini pan in a single layer. Spread peanut butter on one slice of bread and the jam on the other. Slice the bananas in half then slice diagonally in half. Place the banana slice (3 on each sandwich) on the peanut butter and put the two sides of bread together and grill or use the Panini pan. Cut the sandwiches in half and serve immediately. 

  Strawberry + Basil/Blueberry + Lavender PBJ and Banana Panini

  
  

  

  8 slices oatmeal bread  (or any good quality bread of your liking)

  1/4 cup olive oil (you can use spray olive oil)

  1 cup all natural peanut butter

  3 bananas

  1/4 jar Sallie's Greatest Strawberry + Basil Jam and 1/4 jar Blueberry + Lavender Jam

  
  

  
  

  
  

  
  

  
  

  Preheat the Panini pan. You can also use a flat grill pan on top of stove. Brush bread on both sides with olive oil and place bottom-half of bread slices on the Panini pan in a single layer. Spread peanut butter on one slice of bread and the jam on the other. Slice the bananas in half then slice diagonally in half. Place the banana slice (3 on each sandwich) on the peanut butter and put the two sides of bread together and grill or use the Panini pan. Cut the sandwiches in half and serve immediately. 

• Jammin' Mojitos

  

  Peach + Mint Mojito

  
  

  1 oz. lemon or lime juice
  1 oz. Sallie's Greatest Peach + Mint Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lemon/lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with slice of fresh peach and sprig of fresh mint if desired.

  
  

  Blueberry + Lavender Mojito

  
  

  1 oz. lime juice
  1 oz. Sallie's Greatest Blueberry + Lavender Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with a few blueberries and sprig of fresh mint.

  
  

  Strawberry + Basil Mojito

  
  

  1 oz. lemon juice
  1 oz. Sallie's Greatest Strawberry + Basil Jam
  6 - 8  fresh basil leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle the lemon juice, jam, and basil leaves. Add rum, crushed ice and stir. Top with Club Soda. Garnish with fresh strawberry and a sprig of basil if desired.

  
  

  Jammin' Mojitos

  

  Peach + Mint Mojito

  
  

  1 oz. lemon or lime juice
  1 oz. Sallie's Greatest Peach + Mint Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lemon/lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with slice of fresh peach and sprig of fresh mint if desired.

  
  

  Blueberry + Lavender Mojito

  
  

  1 oz. lime juice
  1 oz. Sallie's Greatest Blueberry + Lavender Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with a few blueberries and sprig of fresh mint.

  
  

  Strawberry + Basil Mojito

  
  

  1 oz. lemon juice
  1 oz. Sallie's Greatest Strawberry + Basil Jam
  6 - 8  fresh basil leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle the lemon juice, jam, and basil leaves. Add rum, crushed ice and stir. Top with Club Soda. Garnish with fresh strawberry and a sprig of basil if desired.

  
  

• Jammin' Mojitos

  

  Peach + Mint Mojito

  
  

  1 oz. lemon or lime juice
  1 oz. Sallie's Greatest Peach + Mint Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lemon/lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with slice of fresh peach and sprig of fresh mint if desired.

  
  

  Blueberry + Lavender Mojito

  
  

  1 oz. lime juice
  1 oz. Sallie's Greatest Blueberry + Lavender Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with a few blueberries and sprig of fresh mint.

  
  

  Strawberry + Basil Mojito

  
  

  1 oz. lemon juice
  1 oz. Sallie's Greatest Strawberry + Basil Jam
  6 - 8  fresh basil leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle the lemon juice, jam, and basil leaves. Add rum, crushed ice and stir. Top with Club Soda. Garnish with fresh strawberry and a sprig of basil if desired.

  
  

  Jammin' Mojitos

  

  Peach + Mint Mojito

  
  

  1 oz. lemon or lime juice
  1 oz. Sallie's Greatest Peach + Mint Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lemon/lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with slice of fresh peach and sprig of fresh mint if desired.

  
  

  Blueberry + Lavender Mojito

  
  

  1 oz. lime juice
  1 oz. Sallie's Greatest Blueberry + Lavender Jam
  15 fresh mint leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle lime juice, jam and mint leaves. Add rum and stir with crushed ice. Top with club soda. Garnish with a few blueberries and sprig of fresh mint.

  
  

  Strawberry + Basil Mojito

  
  

  1 oz. lemon juice
  1 oz. Sallie's Greatest Strawberry + Basil Jam
  6 - 8  fresh basil leaves
  1.5 oz. rum
  Club soda

  
  

  Muddle the lemon juice, jam, and basil leaves. Add rum, crushed ice and stir. Top with Club Soda. Garnish with fresh strawberry and a sprig of basil if desired.

  
  

• Bleu on Blue Appetizer

  

  1 block of Bleu Cheese
  1/2 jar of Blueberry + Lavender Jam

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  Spoon ½ jar of Sallie’s Greatest Blueberry + Lavender Jam over a block of Bleu Cheese.  Serve with crackers.

   

  Bleu on Blue Appetizer

  

  1 block of Bleu Cheese
  1/2 jar of Blueberry + Lavender Jam

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  Spoon ½ jar of Sallie’s Greatest Blueberry + Lavender Jam over a block of Bleu Cheese.  Serve with crackers.

   

• Ham & Brie Panini with Strawberry + Basil Jam

  

  8 slices Rustic Sourdough Bread

  1 pound Deli Ham

  5-6 tablespoons butter at room temperature

  1/2 pound Brie Cheese, thickly slice

  ¼ jar Sallie’s Greatest Strawberry + Basil Jam 

  1 bag Baby Spinach

  
  

  
  

  
  

  
  

  
  

  Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with ham, brie slices and baby spinach.  Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich.  Press gently to slightly flatten.  Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan.  Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with another pan).  Serve immediately.

  Ham & Brie Panini with Strawberry + Basil Jam

  

  8 slices Rustic Sourdough Bread

  1 pound Deli Ham

  5-6 tablespoons butter at room temperature

  1/2 pound Brie Cheese, thickly slice

  ¼ jar Sallie’s Greatest Strawberry + Basil Jam 

  1 bag Baby Spinach

  
  

  
  

  
  

  
  

  
  

  Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with ham, brie slices and baby spinach.  Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich.  Press gently to slightly flatten.  Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan.  Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with another pan).  Serve immediately.

• Fig Sweet Onion + Rosemary Glazed Pork Roast

  1 pork shoulder (4-5 lbs), bone-in
  Brine:
  6qt ice water
  ½ cup pickling salt
  Glaze:
  ½ jar Sallie’s Greatest Fig Sweet Onion +Rosemary Jam
  1/3 cup apple cider vinegar
  ¼ cup olive oil (this might be changed in final recipe)

   

  
  

  
  

  
  

  For the Brine:  Add the salt to the ice water and whisk until completely dissolved.  Place pork roast in a large container or zip bag and pour over brine.  Place in the refrigerator for 24-48 hours.

   Preheat oven to 275 degrees.  Drain roast, and Place on a baking rack in an ovenproof deep-wall (2.5-3 inch) pan.  Bake for 3.5 hours, rotating 180 degrees after 2 hours.   Remove from oven—meat should be VERY tender, and the bone should be easy to pull out.  Raise oven temperature to 375 degrees.

   For the Glaze:  Mix together the Fig Sweet Onion + Rosemary Jam, apple cider vinegar, olive oil and. Liberally glaze the outside of the roast, reserving half of the glaze to use as a finishing sauce.   Return to the oven for 15 to 20 minutes or until glaze has thickened.

   Serve as the meat in a main course, or use to make unique BBQ sandwiches. Can add rustic cold slaw. Or, better yet, make a delicious Fig Sweet Onion + Rosemary Panini! Start by using a hearty whole wheat/grain bread, and spread some Fig Sweet Onion + Rosemary Jam on it. Add some pulled pork along with some gouda or provolone cheese, butter the outside of the bread and grill!

  Fig Sweet Onion + Rosemary can also be used as a finishing sauce over pork ribs. Delicious!

   NOTE: The Peach Pepper + Ginger Jam also works  great with this recipe.

  Fig Sweet Onion + Rosemary Glazed Pork Roast

  1 pork shoulder (4-5 lbs), bone-in
  Brine:
  6qt ice water
  ½ cup pickling salt
  Glaze:
  ½ jar Sallie’s Greatest Fig Sweet Onion +Rosemary Jam
  1/3 cup apple cider vinegar
  ¼ cup olive oil (this might be changed in final recipe)

   

  
  

  
  

  
  

  For the Brine:  Add the salt to the ice water and whisk until completely dissolved.  Place pork roast in a large container or zip bag and pour over brine.  Place in the refrigerator for 24-48 hours.

   Preheat oven to 275 degrees.  Drain roast, and Place on a baking rack in an ovenproof deep-wall (2.5-3 inch) pan.  Bake for 3.5 hours, rotating 180 degrees after 2 hours.   Remove from oven—meat should be VERY tender, and the bone should be easy to pull out.  Raise oven temperature to 375 degrees.

   For the Glaze:  Mix together the Fig Sweet Onion + Rosemary Jam, apple cider vinegar, olive oil and. Liberally glaze the outside of the roast, reserving half of the glaze to use as a finishing sauce.   Return to the oven for 15 to 20 minutes or until glaze has thickened.

   Serve as the meat in a main course, or use to make unique BBQ sandwiches. Can add rustic cold slaw. Or, better yet, make a delicious Fig Sweet Onion + Rosemary Panini! Start by using a hearty whole wheat/grain bread, and spread some Fig Sweet Onion + Rosemary Jam on it. Add some pulled pork along with some gouda or provolone cheese, butter the outside of the bread and grill!

  Fig Sweet Onion + Rosemary can also be used as a finishing sauce over pork ribs. Delicious!

   NOTE: The Peach Pepper + Ginger Jam also works  great with this recipe.