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Recipes — Fig Sweet Onion + Rosemary RSS



Jammin' Good Flatbreads

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...

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Charcuterie Jam + Cheese Pairings

  Are you struggling to find the perfect cheese pairings for your charcuterie platter? Sallie's Greatest jams can help take your creation to the next level.  Fig Sweet Onion + Rosemary  Goat Cheese Manchego Blue Cheese Blueberry + Lavender  Blue Cheese Goat Cheese Brie  Peach Pepper + Ginger  Cheddar  Manchego Cream Cheese Havarti  Strawberry + Basil  Brie Goat Cheese  Blackberry Spice + Sage  Brie  Gouda Havarti   

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Fig Sweet Onion + Rosemary Glazed Pork Roast

  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...

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