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!). 

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.      

Strawberry Lemon Verbena Yogurt Parfaits

You will love the tasty color contrast (and crunch!) of our yogurt parfaits.  They are a great brunch starter or breakfast treat.  If you use a jam jar, you can snap a lid on in seconds and out the door you go!   

Recipe…

Makes 2 parfaits

½ cup granola

1 cup yogurt (we like Greek yogurt)

1/2 cup Slow Jam's Strawberry Lemon Verbena jam

2 glasses (we use jam jars)

This recipe is 6 layers of goodness.  In each glass, begin by placed ¼ cup of granola between both glasses.  Divide ½ cup of yogurt between two glasses.  Layer ¼ cup of jam between both glasses and top with the rest of the yogurt.  Use the rest of the jam to top both parfaits and sprinkle the rest of the granola on top.  You can serve immediately or chill in the fridge before serving.