Making It Grow! TV Recipes

Mixed Greens Strawberries, toasted Pecans and Goat Cheese Salad with Strawberry + Basil Vinaigrette:

1 bag mixed greens (Pinckney's Produce)
1/2 cup toasted pecans (Golden Kernel Pecans)
1 cup sliced strawberries (Cannon Bridge Strawberries)
½ sliced thin and quarter sweet onion (Cannon Bridge Palmetto Sweet Onions)
1/2 cup goat cheese (Lone Palmetto Farms)
3 heaping teaspoons Strawberry + Basil Jam (Sallie’s Greatest)
1/4 cup Apple Cider vinegar (Windy Hills Orchard)
1/4 cup olive oil (Low Country Olive Oil)
Salt & pepper to taste

Put spinach, strawberries, onions, cucumbers, pecans together in a salad bowl. Mix Strawberry + Basil Jam, vinegar, olive oil, salt & pepper together in a jar. Shake to combine. Toss salad with dressing. Top with crumbled goat cheese and serve. Delicious!

Deviled Eggs:

7 large eggs, hard boiled and peeled (Oak Grove Farms of Gaston)
1/4 cup mayonnaise
1 1/2 tablespoons Mrs. Hanes Artichoke Relish (Mrs.Hanes)
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Mrs. Hanes Pickled Okra sliced, for garnishing (Mrs. Hanes)

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, artichoke relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with sliced pickled okra. Store covered in refrigerator.

Peach Pepper + Ginger Glazed Pork Tenderloin

1-2 Pork Tenderloin (Columbia Meats SC Certified)
3 – 6 tablespoons Sallie’s Greatest Peach Pepper +Ginger Jam (Sallie’s Greatest)
Rub seasoning for pork (Smokin Cole’s, Blue Moon Cajun, Smokey Bair’s)

Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking. Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides. Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.
Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!

Sallie’s Greatest Blueberry + Lavender Chocolate Trifle

Chocolate or red velvet pound cake cubed (Sugah Cakes)
2 cups fresh or frozen blueberries (Oak Grove Farms of Gaston Organic Blueberries)
1 jar Blueberry + Lavender Jam (Sallie’s Greatest)
1 jar Chocolate sauce
Whipped Cream (1 pint) with 1/3 cup sugar
Option: Can add 8 oz. of Lone Palmetto plain goat cheese to the whip cream (Lone Palmetto Farms)

Slice or cube cake. Place layer of cake in bottom of deep trifle dish or wine goblets. Spread with thin layer of chocolate sauce (1/2 jar). Mix Blueberry + Lavender Jam with berries, top cake with layer of fruit/jam mixture. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, drizzle with chocolate sauce and garnish with sprig of fresh mint or basil.
Note: Can use Strawberries and Sallie’s Greatest Strawberry +Basil Jam in place of blueberries and Sallie’s Greatest Blueberry + Lavender jam.

Small-town SC Herbal Fruit Jam selected as one of Oprah’s Favorite Things


Cameron, South Carolina [11/06/2012] - Oprah’s Favorite Things 2012 hits newsstands today and among the elite list that includes Microsoft’s new tablet, an electric bike, and a $5,000 Bose Television is rural Cameron, South Carolina’s very own Sallie’s Greatest. A company two years young, Sallie’s Greatest creates unique and unbelievably good all-natural “Herbal Fruit Jams.”

Canner-in-chief Sallie Dent Porth combines locally grown fruits with only the freshest herbs to create a family of jams that include her signature Strawberry + Basil and the new holiday classic Blackberry Spice + Sage. And these jams aren’t just for breakfast. “I love a good scone with jam, but thanks to savory herbs, these spreads are wonderful in a panini, with goat cheese, even as a glaze on ham or Cornish hens,” raves Oprah in the December 2012 issue of O Magazine. features over 25 original recipes including appetizers, drinks, salads, grilled meats, desserts and more.

Sallie’s Greatest Herbal Fruit Jams are available online at and in select retailers nationwide including Whole Foods, West Elm, and more.

Download the press release here.

Sallie’s Greatest releases new limited reserve Blackberry Spice + Sage jam

Cameron, South Carolina [10/18/2012] - Just in time for the holiday season, Sallie’s Greatest has released its newest herbal fruit jam, Blackberry Spice + Sage as a “Limited Reserve Flavor.”

Featuring fresh seedless blackberries, a mix of spices blended with a touch of sage, Sallie’s Greatest Blackberry Spice + Sage herbal fruit jam is all natural and gluten free and perfect for holiday gatherings. Canner-in-chief Sallie Dent Porth has created several original recipes for this flavor. From a warm baked brie cheese appetizer to pork chops to a new twist on a classic cobbler, each recipe is easy to make and available at

Blackberry Spice + Sage also introduces customers to a newly designed label and is distinguished from other Sallie’s Greatest jams with a gold banner promoting the product’s limited availability. Blackberry Spice + Sage is available for purchase online at and at select retailers in limited quantities during the holiday season.

Download the press release here (PDF).

Carolina Kitchen

Asheville NC's ABC Channel 13 (WLOS) 

Watch as Sallie demonstrates how to prepare a simple appetizer using Fig Sweet Onion + Rosemary jam on WLOS News 13. Click here to see the video. 
Later in the show Sallie creates a Peach Pepper + Ginger Pork Tenderloin. Click here to watch.

Good Eats

Daytime Tri-Cities


Amy Lynn & Morgan King talk Herbal Fruit Jams with Sallie.



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