We love jams! Who doesn’t? Don’t answer that.  Probably a lot of people don’t like jam.  But that’s ok because it just leaves more for the rest of us.  Sometimes though, do you get tired of the same ol’ same ol’ strawberry? Well we kicked it up a notch with two savory jams and one sweet and spicy.  These are great just on toast, or a baguette with a little cheese, and if you’re feeling fancy a little drizzle of balsamic on top of that bread+jam+cheese…BUT the ultimate way to eat these is in between two slices of bread and melted cheese.  That’s right,  these jams make for the ultimate grown up grilled cheese sandwich! For now, here are the jam recipes.  Please come back to the blog on Friday to see what cheeses we paired with each!

jam three
 Getting that perfect IG shot! Do you follow us on Instagram?? You should! We love our IG followers. 
jam two
 Um… who else is hungry right now? 
jams 1
jams five

 

Raspberry-Habanero Jam

Ingredients:

  • 3 Cups Raspberries (we used frozen)
  • 4 habanero peppers
  • 1 cup sugar
  • 2 Tbsp lemon juice

Directions:

Put the raspberries, sugar and lemon juice in a large saucepan over medium high heat.  Stir together and don’t be gentle with the raspberries.  Smash them up a little.  Keep the habaneros whole but cut a deep x on the tops of them to open them up and release seeds.  (we suggest using gloves when handling habaneros as the oil from them can stay on your fingers and end up burning the worst body parts imaginable. eyes, duh! get your mind out of the gutter! …but yes, that’s possible too) Toss the habaneros into the pan with the raspberry mixture.  Stir it all together.  (if you like very spicy things we suggest you cut off the stems, chop up the peppers, throw them in and when the raspberries thicken up, use a food processor to mix the peppers into the jam- we are going to do something different)  Bring to a boil and then let simmer for about an hour and a half (stirring fairly regularly) or until nice and thick- like the consistency of jam.  Fish out the peppers and discard.  Put the jam into a cute container like ours. (or into whatever ugly leftover container is handy) Stays good in the fridge for at least a week. (ours stayed good for 3 weeks) Eat. Frequently. (we suggest eating at least 3 times a day)

Bacon Jam (adapted from Martha Stewart, but trust us, we did make it our own!)

Ingredients:

  • 1 pound bacon
  • 1 shallot chopped
  • 2 garlic cloves, chopped
  • 2 tsp chili powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mustard
  • 1 tsp sweet paprika
  • 1/2 cup bourbon
  • 1/2 cup maple flavored balsamic vinegar (we used this brand)
  • 1/4 cup brown sugar

Directions:

Cook bacon until brown and crisp. (if you don’t know how to cook bacon, SHAME on you! just kidding. maybe you were born into a vegan family. it’s not your fault.) Transfer bacon to paper towels. Add shallots and garlic to bacon fat and cook over medium until translucent.  Remember, garlic is very fickle, so keep stirring while it cooks- about 5 minutes.  Add all the spices.  Stir and keep cooking over medium heat for about one minute.  Add bourbon and vinegar and sugar, bring to a boil, scraping up brown bits.  Roughly chop up bacon and add to pan.  Simmer and keep stirring until mixture thickens up, about 10 minutes.  When it gets thick, take off of heat and let cool for a couple minutes.  Transfer to a food processor and pulse until you get the consistency you like.   Keep refrigerated.  Martha says it stays good up to 4 weeks in an airtight container but we can’t for the life of us imagine anyone that could resist eating it all on the first day.

Tomato Jam

Ingredients:

  • 2 pounds tomatoes (we used Roma because they are cheap, but we are sure this recipe would work no matter what lovely variety you use.  In the summer- just think of the possibilities!)
  • 1 yellow onion, chopped
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/8 cup apple cider vinegar
  • 1/8 cup balsamic vinegar
  • 1 tbsp lemon juice

Start by preparing an ice bath for the tomatoes.  Fill a large pot with boiling water.  Cut a shallow x at the top of each tomato.  When water is boiling, drop tomatoes in, a few a time and wait about 10 seconds, take the tomatoes out and into ice bath.  When you are done with all the tomatoes, peel the skin off and cut out stems.  Roughly chop up tomatoes.  Drain the boiling water, dry the pan and then add the olive oil.  Bring heat to medium and add onion.  Cook until caramelized.  Add all other ingredients.  Turn heat up to high, bring to a boil then turn down the heat so that the tomatoes simmer.  Simmer for at least 2 hours, stirring frequently.  When mixture has thickened up take off heat and let cool for a few minutes.  Transfer to food processor and pulse until you get the consistency you prefer.  Now go eat that jam! (it’s so good with goat cheese! and that’s not even a spoiler!)  Stays good for at least a week refrigerated but ours stayed good for about 4 weeks.