Jam packed with flavour
When B.C. berries burst onto the scene there’s no sweeter time in Catie’s kitchen. Jam pots on the bubble, the kitchen is fragrant with fresh fruit as we capture the sweetness in every jar.
This month we’re shining a spotlight on the versatility of our jam fam. Our lineup showcases some of B.C.’s finest fruits - strawberries, raspberries, blueberries and blackberries, plus peaches & rhubarb.
Here are a few ideas for taking jam beyond the breakfast table:
Cool off with a creamy yogurt-based creamsicle featuring our triple-fruit Qualicum berry jam. Check out the recipe here.
Stir up a round of refreshing jam spritzers or a spirited cocktail. (1 tablespoon jam + 2 ounces spirit + 1 ounce lemon juice + sparkling water. Combine jam, spirit, lemon juice; add ice, shake & strain. Top with sparkling water and stir. (Strawberry, peach, and rhubarb jams all work well with whiskey-based cocktails, according to Epicurious; pair vodka with mixed berry or raspberry jams; and try gin with peach/apricot jam or marmalades.)
Whip together a simple dip for a fruit plate: 1 cup plain Greek yogurt + ¼ cup of your favourite jam. Mix and serve with fresh fruit, pound cake, graham crackers etc. If you want to add a little richness to the mix, blend 1/4 cup of softened cream cheese with the yogurt then stir in the jam.
This quick yogurt cake swirled with jam is easy, adaptable and delicious.
Jam & cheese go together like bread & butter - but better!
Enjoy in next-level grilled cheese sandwiches, on cheese boards, in sweet & savoury s’mores (sandwich rounds or wedges of gooey, slightly melted cheese + jam between soft buttery crackers).
On cheese boards, pair brie with strawberry or peach; aged white cheddar with Qualicum berry, blueberry and blackberry; peach and blueberry with goat cheese , and cream cheese with rhubarb, peach and strawberry.
A simple mix of jam and vinegar makes a sweet & tangy glaze for chicken or pork. The Kitchn recommends a ratio of 1/2 cup jam, 2 tablespoons apple cider vinegar or white wine vinegar, and a pinch of salt. Lighter coloured jams like peach or rhubarb are particularly good for this - simply brush over chicken/pork several times while cooking.
Or try this easy rhubarb chicken, bright with ginger and lime.
Make a vinaigrette: Whisk together 1 tablespoon berry jam, 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon dijon mustard and salt & pepper to taste.
Happy jammin’!
