[vc_row][vc_column][vc_column_text]Yes, sure, you can spread it on toast. But why stop there? There are so many other ways to get your jam … or jelly on. Here are a few ideas.

If you have an idea or recipe you incorporate our product, please contact us and let us know. we will share it on our website![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_column_text]

Make your own fruit-flavored yogurt

Spoon some into a bowl. Top with plain yogurt. Call it fruit-on-the-bottom.

Bake some brie

Top that wheel of cheese with a few spoonfuls, wrap the whole thing in phyllo or puff pastry, and bake at 400 degrees.

Add some to a pan sauce for meat

It not only helps thicken it, it adds sweetness and flavor.

Shake it into a cocktail

Literally any cocktail. Think peach with whiskey, raspberry with vodka, and orange with gin.

Top creamy desserts

Pudding, panna cotta, you name it: it’s better with a bit of jam or jelly.[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1487151402353{margin-right: 20px !important;}”][vc_column_text]

Gettin’ Jammed Cocktail

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Make stuffed French Toast

First, make a jam sandwich with white sandwich bread, challah, or brioche. Next, soak the sandwich in eggs and milk. Finally, pan-fry in lots and lots of butter.

Whip up the ultimate grilled cheese

Jam + melted cheese + golden, toasted bread. (It’s the jam that makes it ultimate.)

Make shortcake

Who needs fresh strawberries when you can fill shortcakes with jam (and whipped cream, of course) instead?

Top your pancakes

Turn jam into syrup instantly by boiling it with water. (Sayonara, maple syrup!)

Transform ice cream

Take softened vanilla ice cream. Fold some, say, JELLY into. SHAZAM! You just made jelly ice cream.

Use it to make popsicles

Thin with water and you’ve got a popsicle base that beats the hell out of juice.

Serve it alongside cheese

Oh you thought your cheese plates were already fancy? You haven’t even seen fancy until you’ve put a cute jar of jam or jelly on the plate. (Oh, and it also happens that jelly and cheese go fabulously together, which helps.)[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]

Stuffed French Toast

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Fill pretty much anything sweet

Turn cookies into sandwich cookies, make hand pies, whip up a galette, make an impressive tart. And definitely make bar cookies.

Add it to a salad dressing

The touch of sweetness will help balance your vinaigrette and make it sing.

Stuff a pork loin (or a chicken breast)

Use a long knife to cut out a 1-inch tunnel all the way through the loin (or breast). Fill with jam and bake like normal.

Fill crepes

Make crepes. Spread a thin layer of jelly on each. Roll and eat. (Mazel tov, you’re French!)[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]

Bar Cookies

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Melt it into a glaze for sweets…

Heat on the stove with a bit of water or lemon juice until it’s melted and liquidy, then pour it over a simple cake or cheesecake.

…or use that glaze for all things savory

Glaze brisket as it cooks! Brush over chicken drumsticks to make them sticky and finger-licking!

Make something British

The classic British dessert called fool is essentially just whipped cream with fruit folded in—but, of course, you can fold in jam instead. Add meringue to the equation and you can call it Eton mess.

Stir it into barbecue sauce

Use it to doctor up the store-bought stuff or mix it into your DIY version.

Do the swirl

Dollop onto cornbread, crumb cake, or brownie batter, swirl, and bake.

Or bake it into cake

Mix it thoroughly into the batter of gingerbread or layer cake.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]

Glazed Brisquit

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Put it on your cereal

Forget brown sugar—sweeten up your bowl of oatmeal or porridge with a dollop of jam instead.

Bake rugelach!

Stop reading this—seriously, stop right now—and start baking.

Make flavored chocolate

Stir a spoonful of jam into warm ganache and pour it over cakes. Or refrigerate until firm and use it as a filling for French macarons.

Make better biscuits

Instead of slathering your biscuits with jam, bake jam right into the biscuit.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text]

Jammin’ Cereal