Recipes — Jam Good Use RSS

2 oz. tequila 1 ½ oz. Strawberry Basil syrup 1 oz. lime juice Add all ingredients to shaker w/ crushed ice. Shake & strain into rimmed glass. Garnish w/ strawberry & fresh basil leaf.

2 oz. rum ¾ oz. lime juice 2 oz. Blueberry + Lavender syrup 6 mint leaves club soda Add Blueberry + Lavender syrup & mint leaves to highball glass & muddle. Fill w/ ice, add rum & lime juice, stir. Pour club soda. Garnish w/ blueberries.

2 oz. gin 1 oz. Blackberry Spice + Sage syrup Chill martini glass. Shake Blackberry Spice + Sage Syrup & gin in shaker w/ ice. Strain cocktail into glass. Garnish w/ lemon twist & fresh sage leaf.

1 oz. gin ¾ oz. lemon juice ½ oz. Peach + Mint syrup 4 oz. Prosecco   Shake all except Prosecco in shaker w/ ice. Strain into a flute, then fill w/ Prosecco. Garnish w/ peach slice & mint leaf. Swap Prosecco w/ club soda to make a Tom Collins.

4-5 cups fresh pears peeled and cut into chunks 2 TBSP sugar 1/2 cup blackberries (fresh or frozen) 2/3 jar Sallie’s Greatest Blackberry Spice + Sage Jam 1 cup all-purpose flour ½ cup sugar ½ cup butter    Cook pears with 2 TBSP sugar to soften and reduce liquid in pears.  Drain pears and add blackberries and Blackberry Spice + Sage Jam and mix together. Spoon into a lightly greased 8 inch dish or a 9 inch deep dish pie plate.  Combine flour, ½ cup sugar and cut in butter with a pastry cutter until the mixture is crumbly. Sprinkle on pear blackberry mixture. Bake at 375 degrees for 35 to 40 minutes or until top is bubbly and browned. ...