Saucy Slow Jams Tarts  

We use muffin tins to make miniature tarts made with Slow Jams!  This recipe comes together in minutes and the reward for your hard work is these delectable little bites.     

Recipe…

Crust

1 Package Pre-made Pie Crust  

If you are feeling ambitious, you can make your own – here is a good recipe 

Filling

3 Cups of your favorite fruit – sliced and chopped so they will fit into the muffin cups.  

1 Jar of your favorite Slow Jams 

Butter each individual muffin cup and heat the oven to 375 degrees.  

Cut the pie crust into 2.5 x2.5 inch squares and keep remaining pieces for topping.  Fill each individual cup half of the way with fruit and spoon 2 Tsp. of Slow Jams.  When you have filled each cup, spoon any remaining jam and fruit into the cups until you have used everything.  Use the leftover pie crust to create shapes and designs on the top of the tarts, or leave them open as shown.  

Bake tarts for 12 minutes or until pie crust begins to brown.  Remove from the oven and cool before using a large spoon to empty muffin cup tins.  The tarts should pop right out but if you have any difficulty removing them from their tray, take a knife and run it around the edges of each tart.  Serve with whipped cream or ice cream!    

Raspberry Basil and Gin Paletas

These deliciously easy popsicles are just what you need to cool down!  If you are making them for the kiddies, feel free to leave the spirits out – they will still taste fabulous! 

Recipe…

1 ½ cup sour cream

1 ½ cup 2% milk

1tsp. vanilla extract

3/4 cup Slow Jams Raspberry Basil

2 Tbs. of your favorite Gin  

Popsicle molds and sticks for 12 paletas  

Whisk all the ingredients together and pour into popsicle molds.  Freeze until solid.  To remove the paletas from their mold, run under warm water or dip into a bowl of warm water.  The paletas should slide right out.  Recipe makes 12 paletas. 

Blueberry Sage Peppercorn Cream Cake

  

It’s way too hot to think about messing around in the kitchen, let alone turning the oven on!  This five ingredient fantastic cake of frozen goodness is just the thing to beat the heat – we used Slow Jams Blueberry Sage Peppercorn, but you can use whatever Slow Jams you like!   

Recipe…

16oz. Mascarpone cheese, softened (shouldn’t be hard in 90 degree temps!)

2 Tbs. Powdered sugar

2 Packages soft Lady Fingers – 3 oz packages  

1 Jar Slow Jams Blueberry Sage Peppercorn Jam

1 Pint Blueberries

1 9” Springform pan

Beat the mascarpone and powdered sugar together with a whisk and set aside. 

Place a layer of Lady Fingers on the bottom of your springform pan.  Try to fill in any holes and make sure the entire bottom of the pan is covered.  Spread half the mascarpone evenly over the lady fingers and follow up with 1/2-3/4 jar of Slow Jams.  Cover the jam layer with a layer of Lady Fingers and follow with the remaining layer of mascarpone. 

Place a layer of blueberries on top of the cake (it may take the entire pint) and place cake in the freezer.  Freeze for at least 4 hours before serving.  When you are ready to serve, release the spring on the pan.  The cake should not stick to the sides, but if it does, run a butter knife under warm water and run the knife around the edges of the pan.    

Strawberry Balsamic Peppercorn Shortcake

Our Strawberry Balsamic jam looks and tastes beautiful on fluffy biscuits with vanilla bean ice cream.  While this is typically dessert, we do advocate dessert for breakfast (or a snack, lunch, dinner or second dinner). 

Recipe…

Recipe for biscuits at Smitten Kitchen 

1 jar Slow Jam's Strawberry Balsamic Peppercorn jam

1 pint of your favorite vanilla ice cream (we wouldn’t hold it against you if you chose another flavor)

Whipped cream and fresh mint for garnish

Cut the biscuits in half and place each bottom half on a plate.  Scoop large scoops of ice cream and place one on each biscuit bottom.  Drizzle strawberry balsamic peppercorn jam on each ice cream scoop and cover with the top biscuit.  Garnish with whipped cream, more jam and mint if desired.  Serve immediately.      

Peach Jamshakes



Slow Jams are fantastic in milkshakes.  We used traditional Peach in this recipe but you can use whatever flavor floats your boat.  For a nice presentation, we placed in the shakes smaller glasses to make mini milkshakes – friendly on the eyes and the waistline. 

Recipe…

Makes 2 Shakes

1 cup ice cream

¼ cup milk

1 cup Slow Jam's Peach jam

Whipped cream and extra jam for garnish

In a blender, mix all three ingredients until smooth.  Garnish with whipped cream or a jam dollop if you prefer. 

Ribbon Jewels



This recipe comes to you from the Slow Jams on the road!  During the holidays some of us are traveling and we brought one of our beloved holiday cookie recipes with us (and of course, some Slow Jams!).  These Ribbon Jewels will make any traveler feel right at home.

Recipe...

Makes about 3 dozen

4 eggs separated
1 cup (2 sticks) butter
1 cup sugar
2 cups flour
3/4 cup slivered almonds, ground in food processor
1 cup sour cream
1/2 cup Slow Jam's Peach Jam
1/2 cup Slow Jam's Raspberry Jam  

3/4 cup powdered sugar
3 tbs softened butter
1 tbs cream
1 tsp vanilla
Dash of salt  

Preheat oven to 350 degrees.  Beat egg whites until they form soft peaks.  In a separate bowl, cream butter and 1 cup sugar.  Add yolks one by one and beat until smooth. Fold in egg whites.  Mixture may take a minute to come together.  Separate the batter into 5 even portions.      

Flip over a 13x9x2 inch baking sheet and butter and flour the bottom (yes, you are using the back of the pan because you need a flat surface).  Take one portion of the batter and spread it across the back of the prepared pan, using a spatula or frosting knife.  Try to get it spread out as evenly as possible and do not be afraid if it looks too thin, it will puff up during baking. Try to get the batter closest to each edge. 

Bake at 350 degrees for about 10 minutes.  Try not to let the edges of the cake brown.  Once you remove the pan from the oven, slide the cake (which will now actually resemble somewhat of a giant sugar cookie in both looks and texture) onto a wire rack.  Repeat process with next 4 portions of batter.

Once all layers are prepared, mix almonds and sour cream together.  Prepare a sheet of wax paper or parchment paper and place first layer of cake onto the sheet.  Spread layer with ¼ cup of the peach jam and then top with a layer (1/3 cup) of the sour cream mixture.  Place another cake layer on top and spread with ¼ cup of raspberry jam and then another layer (1/3 cup) of the sour cream mixture.  Repeat this process and then leave the top layer plain. 

Wrap the cake up neatly and place on a sheet pan.  Cover the cake with weights, cans or books and refrigerate overnight. 

When you are ready to frost the cake, cream 3 tbs of softened butter with the powdered sugar, cream, vanilla and dash of salt.  Frost the cake and let sit for a couple hours to set.  Once you are ready to cut the ribbon jewels, take a sharp knife and score the top and sides of the cake evenly.  Cut into 1 inch squares or small bite size rectangles – whichever you prefer.  These are beautiful! 

Peanut Butter and Jelly Thumbprints

We had to post this cookie recipe to showcase our Grape Jelly.  It's the perfect combination of comfort food and holiday spirit nicely packaged in a cute little cookie.  If you are at the market tomorrow - you can try ours before baking your own!


Recipe (from marthastewart.com)...

Makes about 3 dozen cookies

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
1 stick unsalted butter, softened
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/2 cup Slow Jam's Concord Grape Jelly


Preheat oven to 350 degrees.  Whisk together flour, baking powder, baking soda and salt.  Beaet peanut butter and buter with a mixer on medium speed until smooth.  Add sugars and beat until pale and fluffy.  Add egg and vanilla and beat until incorporated.  Reduce speed to low and add dry ingredients until combined.


Scoop level tablespoons of dough and form into balls.  Roll each ball in granulated sugar and transfer to parchment-lined baking sheets, spacing about 2 inches apart.


Bake until cookes are puffy, about 10 minutes.  Remove from the ove and make indentations in the center by pressing with the handle of the wooden spoon.  Return to the oven and bake until edges are golden brown, about 6-7 minutes more.  Transfer sheets to wire racks and let cool completely.


When cookies are cool, dollop grape jelly into indentations.  You can store cookies in an airtight container for up to a week, but we never have that problem! 

Cooked Apple and Quince Pie

Your pie birds will be singing our praises when they get a bath in our jammy apples and quince!  We served it yesterday for Thanksgiving dessert and everyone around the table was so thankful, no one said a word until the final forkful was devoured!      

Recipe…

8 Medium Granny Smith Apples – peeled, cored and sliced 1 inch think  

1 tsp. Cinnamon

1 tsp Fresh Grated Ginger

½  tsp. Fresh Grated Nutmeg

¼ tsp. Salt

1 Jar Slow Jams Quince Jam

2 Tbs. Butter

¼ Cup Light Brown Sugar

Your favorite double pie crust

Heavy cream

Course Sugar

Pre-heat oven to 400 degrees.  Place bottom pie dough in 9 inch pie pan and crinkle rim (or create whatever rim you like).  Melt butter in a large sauté pan and add sliced apples and pears.  Sauté for about 5 minutes until the fruit warms up and starts to soften.   Turn heat to low and add cinnamon, ginger, nutmeg, salt, Slow Jam's Quince Jam and brown sugar.  Stir until all ingredients are well mixed and remove from heat.  Fill pie bottom with apple mixture and cover with top layer of pie dough.  Whether you fold entire pie dough over the top or weave, make leaves, etc, make sure to have some slits in the pie so that air can escape. 

Brush pie top with heavy cream and sprinkle with course sugar.  Bake pie for 45-55 minutes until apples feel tender and crust is nice and brown.  Serve warm or cold – with whipped cream, ice cream or straight from the fridge!