Spicy Strawberry Bomb Bomb

The smooth creaminess of goat cheese pairs magnificently with the spicy cherry bomb peppers in Spicy Strawberry Bomb. Take this to your next holiday party for an impressive addition to the appetizer table. 

Recipe…

16oz. Goat Cheese, softened

3 Tbs. Sour Cream

2 Tbs. Fresh Herbs (we used basil and rosemary), optional

1 Jar Slow Jams Spicy Strawberry Bomb Jam

½ Tbs. Olive Oil (or Cooking Spray)

Line a 1 Quart mixing bowl with plastic wrap and coat the inside of the bowl with olive oil (or use a cooking spray).

Using a mixer, beat the goat cheese, sour cream and fresh herbs until combined.      

Beginning with the goat cheese mixture, layer ½ a cup of goat cheese on the bottom of the bowl.  Press the mixture into the bottom so it is even.  Take 1/3 cup of Spicy Strawberry Bomb Slow Jams and spread a layer over the goat cheese.  Repeat with remaining layers, goat cheese, then jam, ending with goat cheese.

When you are finished layering the goat cheese and jam, fold the plastic wrap over the bomb and press firmly so the mixture molds firmly into the bowl.  Chill the bomb for at least 2 hours (if you are pressed for time, you can place in the freezer for up to 1 hour). 

When you are ready to unmold the bomb, carefully pull the mold out of the bowl and invert onto a plate. Unwrap the bomb, garnish with fresh herbs and serve with crackers or fresh baguette.   

Cranberry Red Onion Glazed Bacon Snuggled Sea Scallops

What happens when you mix savory and sweet Slow Jams Cranberry Red Onion jam with smoky bacon and giant sea scallops?  Magic, that’s what!  With a short list of ingredients, you can conjure these up in no time, for an enchanting Tuesday dinner.     

Recipe…

2 lbs Sea Scallops

1 lb Bacon  

½ Jar Slow Jams Cranberry Red Onion Jam

Olive Oil

Salt and Pepper

Mini wooden forks/toothpicks

If your scallops are fresh, place them in the freezer for up to an hour.  If they are frozen or still thawing, that’s fine – they will cook in the oven perfectly.  You sort of want them semi frozen (not rock hard) or not completely de-thawed, because scallops cook very fast and can become chewy if overcooked.  To combat this, we suggest this method of preparing your scallops. 

Place wooden forks or toothpicks in a glass filled with water.  This will help keep them from burning when you are broiling your scallops.  The mini wooden forks work best because they are a bit sturdier than toothpicks, but work with what you have.

Lightly grease a large baking pan with olive oil.  Preheat oven to 425 degrees.  Season scallops with salt and pepper.  Cut bacon strips in half and wrap each scallop with a piece of bacon.  Secure the bacon wrapped scallops with the mini forks or toothpicks and place on baking sheet. 

Bake the scallops on the top rack of the oven for 15 minutes.  Remove pan from oven and turn on the broiler. Brush the scallops with Slow Jams Cranberry Red Onion Jam and return to the oven.  Carefully broil scallops until bacon is crispy – this will not take long, perhaps 5-8 minutes.  When bacon has crisped up, remove the scallops from the oven and again brush with Slow Jams Cranberry Red Onion Jam.  Serve immediately, with jam on the side.     

Jalapeño Poppers with Strawberry Jam

Slow Jams Strawberry Jam is the perfect ingredient to balance the heat of the jalapeños in this dish.  With the crispy bite of bacon, the creamy smoothness of cream cheese and the sweet strawberry finish, these jalapeño poppers are like little bullets of edible dynamite!   

Recipe…

12 Jalapeños

8 ounces Cream Cheese, Softened

1 lb. Bacon

½ Cup Slow Jams Strawberry Jam

Remove stems from the jalapeños and cut in half lengthwise.  Remove the seeds from the jalapeños and any white membrane that remains (this is where all the heat comes from.  If you would like your poppers hotter, keep some of white membrane intact).

Fill each jalapeño half with cream cheese.  Cut bacon strips in half and wrap a piece of bacon around the jalapeno so it’s completely covered.  Try to keep the bacon ends on the  bottom of the jalapeño so they do not open up during baking.  If you would like, insert a toothpick through the jalapeno and the bacon to keep the popper together.  Place poppers on a sheet pan and heat the oven to 425 degrees.

Cook poppers from 15-20 minutes until bacon is cooked and crisp.  Remove from oven and allow to cool for 10 minutes (cream cheese filling will be extremely hot!).  Use strawberry jam for dipping.  You may also dollop jam onto a platter and place each popper on top.

*Slow Jams Tip: it is helpful to use kitchen gloves/latex gloves when working with the peppers, so the capsaicin doesn’t get all over your hands.  Be sure not to touch your eyes, face or any other body part until you know your hands are capsaicin free (it can burn!). 

Jam Wings

Who says jam and football don’t go together?  We know, it’s not the usual combination, but we use Slow Jams as a sauce for juicy chicken wings.  Serve them on Super Bowl Sunday – they will probably only last through the first quarter!   

Recipe…

3 ½ pounds Chicken Wings/Drumsticks

½ Jar Slow Jams Strawberry Balsamic Peppercorn

½ Jar Slow Jams Peach Rosemary

4 Tbs. Apple Cider Vinegar

4 Tbs. Habanero Hot Sauce (we used the Detroit Spice Company’s)

Salt and Pepper

Pre-heat oven to 400 degrees.  Season the chicken generously with salt and pepper and place on a baking sheet and place in the oven. 

While chicken is baking, take Slow Jams Strawberry Balsamic Peppercorn jam and place in a small mixing bowl.  Mix in 2 Tbs. of apple cider vinegar and 1-2 Tbs. of hot sauce to taste.  In a separate bowl, repeat the same process with Slow Jams Peach Rosemary.  Set sauces aside.

After chicken has baked for 15 minutes, remove from the oven and baste half of chicken wings with strawberry sauce and the other half of the chicken wings with peach sauce.  Set chicken wings back in the oven for another 15 minutes. 

After 15 minutes has passed, remove chicken wings from the oven and turn the broiler on.  Baste the chicken wings again with the two sauces, separately, and place under the broiler for 5-10 minutes until they are brown and crispy. 

Baste the chicken with any remaining sauce and serve to your favorite football fans!     

Rapsberry Walnut Cheddar Log

Roasted nuts, creamy cheese and sweet Raspberry Slow Jam is used to create a very easy but impressive spread.  Feel free to swap out any of the ingredients for others (pecans, gruyere, any Slow Jam) to your heart’s content! 

Recipe…

4oz. cream cheese, softened

2 cups shredded cheddar cheese

3 Tbs. Slow Jam's Raspberry Jam

2 cups walnuts

In a food processor, blend cream cheese, cheddar cheese and raspberry jam until combined.  Place mixture in the freezer for 20 minutes. 

Meanwhile, in place walnuts in a skillet on medium heat, just until they are toasted.  Mix them frequently and make sure not to burn them.  This should take approximately 5 minutes.  Once the walnuts are toasted, remove from the pan and roughly chop them into pieces.   

When the cheese mixture has chilled, place it on a work surface and roll into a 6 inch log.  Roll the log in the walnut pieces, making sure to gently press the walnuts into the cheese until they are all incorporated.  Serve the cheese log with crackers and bread. Can be stored in an airtight container in the refrigerator for up to two days.   

Cheddar Disks

People love to serve our jams on cheese trays so we thought we would combine the two into one deeeeliciously baked bite.  Serve these cheddar disks as an appetizer, afternoon snack, cheese tray addition or as a great accompaniment to a salad.   

Recipe…

Makes about 30 disks
2 cups shredded sharp cheddar cheese
1 stick butter
1 cup flour
1 cup Slow Jam's Jam – we suggest tomato, raspberry jalapeno or sweet pepper

Cream cheddar cheese, flour and butter until dough forms a ball.  Measure balls of dough using a teaspoon and roll into uniform spheres.  Place balls in a bowl, cover and place in refrigerator for 1 hour and up to 48 hours. 

When you are ready to bake the cheddar disks, preheat oven to 350 degrees.  Place balls of dough on ungreased baking sheet and bake for 10 minutes.  Remove the disks from the oven and make indents in the top using a wooden spoon.  Fill each indent with a half teaspoon (or a little more) of jam and place back in oven.  Bake disks for 5-7 minutes longer until they are golden brown and jam is bubbly.  Allow cheddar disks to cool before serving – and be careful about eating them straight out of the oven, because the jam is piping hot!     

Savory Tomato Toasts



Our Tomato Jam goes well with almost anything but our favorite way goes back to the basics - cheese and toast.  This is hands down (and jars empty) our favorite hors d’ oeuvre recipe.  Feel free to substitute cream cheese or mascarpone or whatever spread you would like!    

Recipe…

1 Loaf Whole Grain or Traditional Baguette

1 Round of Goat Cheese at room temperature

1 Jar Slow Jam's Tomato Jam

Slice baguette into thin rounds and toast in oven or toaster oven.  Whip goat cheese and spread on toasts.  Top toasts with Tomato Jam and watch them disappear before your eyes! 

Sweet Pepper Deviled Eggs

Deviled eggs are without a doubt one of our favorite things and we hope they are one of yours too!  While we are definitely friends of tradition, we think our Sweet Pepper jam lends a bit more flavor.  Out with the old and in with the new school!    

Recipe...

1 Dozen Eggs

3 tbs. Slow Jam's Sweet Pepper Jam (more to taste if necessary)

1/3 cup Mayonnaise

1/3 cup Sour Cream

3 tsp. Curry Power (more to taste if necessary)

2 Scallions, Diced

Salt and Pepper

Place eggs in a pot, cover with water and bring to a boil.  Once water is boiling, cover the pot and turn heat off.  Allow eggs to cook in water for 20 minutes.  Once eggs are cool, remove shells and cut eggs in half, removing yolks.  Mix yolks, jam, mayo, sour cream, curry powder and scallions together.  Season with salt and pepper – add more jam and curry powder to taste.  Spoon egg mixture back into egg white halves.  Garnish with scallions and a dollop of jam.