Strawberry + Basil Kiwi Trifle


1/2 pound cake cubed

2 cups fresh strawberries chopped

6 strawberries sliced thin

3 Kiwi sliced and halved

1 jar Strawberry + Basil Jam

1 jar Lemon Curd (11.5 oz.)

Whipping Cream (1 pint) with 1/4 cup sugar

 

 

 

Cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Line side of bowl with sliced strawberries and Kiwi halves. Next mix 1 jar Sallie’s Greatest Strawberry + Basil Jam with 2 cups strawberries. Spread ½ of this mixture over lemon curd. Whip the cream and sugar. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, lemon zest and fresh basil.


Note: Can use different fruits and Sallie’s Greatest Jams in this dish. For example Peach with Peach + Mint Jam, Blueberries with Blueberry Lemon + Thyme Jam or Figs with Lemon Fig + Basil Jam.

Strawberry + Basil Chocolate Trifle

Chocolate or red velvet cake cubed

2 cups fresh or frozen strawberries (thawed)

1 jar Strawberry + Basil jam

1 jar chocolate sauce

1 pint whipping cream with 1/4 cup sugar

 

 

 

 

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 Strawberry Basil Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and sugar together until it peaks. 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 Blueberries and Blueberry + Lavender Jam in place of strawberries and Strawberry + Basil jam.

Blueberry + Lavender Chocolate Trifle

 

Chocolate or red velvet cake cubed

2 cups fresh or frozen blueberries (thawed)

1 jar Blueberry + Lavender

1 jar chocolate sauce

1 pint whipping cream with 1/4 cup sugar

 

 

 

 

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. Whip the pint of whipping cream with sugar. 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 Strawberry +Basil Jam in place of blueberries and Blueberry + Lavender jam.

Blackberry Spice + Sage Caramel Trifle

- Vanilla pound cake cubed (can use yellow cake)
- 3/4 cup chopped, toasted pecans (optional)
- 3 cups frozen blackberries (thawed)
- 1 jar Blackberry Spice + Sage
- 1 jar Fleur de Sel caramel sauce (or any jarred caramel sauce)
- Whipping cream with 1/4 cup sugar

 

 

 

Slice or cube cake. Place layer of cake in bottom of deep trifle dish or in individual wine goblets/mason jars. Sprinkle with half the chopped pecans. Spread with thin layer of caramel sauce (1/2 jar). Mix Blackberry Spice + Sage Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and ¼ cup sugar with mixer. Spread a layer of whipped cream (half the mixture). Then repeat the layers in the same order. Top with berries, drizzle with caramel sauce and garnish with sprig of fresh mint or sage.

Blackberry Spice + Sage Jam Butter


- 1/4 cup Sallie's Greatest Blackberry Spice + Sage jam 
- 1 stick butter softened at room temperature

Mix jam and softened butter together. Blend until mixed well. Put into a crock and serve with hot biscuits. Sweet potato biscuits are delicious with the combination.





NOTE: Can make jam butter with Sallie's Greatest Strawberry + Basil and Sallie's Greatest Blueberry Lemon + Thyme