Fig, sweet onion and rosemary jam Sallie Dent Porth of Cameron, South Carolina, makes jams and simple syrups under the Sallie’s Greatest brand. She has won Garden & Gun Made in the South awards, and her jam has been one of Oprah’s Favorite Things. We just tried her fig, sweet onion and rosemary jam, and now we’re ready to declare it a favorite, too. It’s crunchy, from the fig seeds captured in the jam, and lightly savory, due to the onion, apple cider vinegar, rosemary and black pepper. This is not an overly sweet jam, so it’s perfect for your charcuterie board, tucking inside a grilled cheese sandwich or mixing into a vinaigrette to dress a fall salad with apples...
Peach Pepper + Ginger BBQ Pulled Pork Flatbread Ingredients 2 Naan Bread ¼ cup Peach Pepper Ginger BBQ sauce (recipe below) 8 oz grated mozzarella cheese 1 cup pulled pork ¼ cup bacon crumbled ¼ thin sliced red onion 2 Tablespoons chopped cilantro Spread the Peach Pepper Ginger BBQ sauce on the Naan bread. Then top with mozzarella cheese, pulled pork, bacon and red onion. Reserve ¼ cup of cheese to top flatbreads. Bake at 375 degrees for 15 to 20 mins until cheese melts. Drizzle a little PPG BBQ sauce and sprinkle with the cilantro. Delicious! Peach Pepper Ginger BBQ Sauce : 1 Tablespoon Olive Oil ¼ cup Orange Juice 1 cup Sallie’s Greatest Peach Pepper Ginger Jam...
Are you looking for items to add to your Charcuterie board? Sallie's Greatest herbal fruit jams make the perfect accompaniment for any type of board including breakfast, cheese and meats, or even dessert! We've added some of our favorite jammin' cheese pairings below!
Fig Sweet Onion + Rosemary
Blueberry + Lavender
Peach Pepper + Ginger
Strawberry + Basil
Blackberry Spice + Sage
Note* These are just some suggested uses. All of the different flavors of our jams pair beautifully with multiple cheeses. Not wanting to make a full board? Enjoy Sallie's Greatest jams served on a single block of cheese!
1 pork shoulder (4-5 lbs), bone-in 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) 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...