Ideas & Recipes

Jellies and jams are used on more than just bread!

• Ideas

  We all grew up with the traditional uses for jams and jellies - peanut butter and jelly sandwiches and on bread or scones. However, there are many other uses for jam and jellies. To make jam use more interesting, try the following ideas and recipes.

  1. Add on top of brie, wrap it with pastry, and bake in the oven
  2. Use as a glaze for pork, fish, or chicken
  3. Add to yogurt
  4. Fill donuts
  5. Use in smoothies
  6. Top your pancakes or waffles
  7. Put it on fruit
  8. Add it to muffins
  9. Add to oatmeal
  10. Shake it into a cocktail

  This is just a few additional uses. How do you enjoy using jams/jellies? We’d love to hear from you!

• White Chocolate & Raspberry Cookies

  8 oz white baking bars or white chocolate baking squares
  1/2 cup butter, softened
  1 cup sugar
  1 teaspoon baking soda
  1/4 teaspoon salt
  2 eggs
  2 3/4 cups all-purpose flour
  1/2 cup Pixie's Red Raspberry Jam
  3 oz white baking bars or white chocolate baking squares
  1/2 teaspoon shortening
  
  Preheat oven to 375 degrees. Grease a large cookie sheet; set aside.  Chop 4 ounces of the white baking bars; set aside.  In a small heavy saucepan melt 4 ounces of baking bars over low heat, stirring constantly; cool. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until fluffy.  Add sugar, baking soda and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and melted baking bars until combined.  Beat in as much flour as you can with the mixer.  Stir in any remaining flour with a wooden spoon.  Stir in the 4 ounces of chopped white chocolate (dough will be stiff). Drop rounded dough from teaspoons 2 inches apart onto the prepared cookie sheet.  Bake in a 375 degree oven for 7 to 9 minutes or until edges are lightly browned.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack and let cool. Just before serving, in a small saucepan melt jam over low heat.  Spoon about 1/2 teaspoon of jam over each cookie.  In another small saucepan melt the remaining 3 ounces of white baking bars and shortening over low heat, stirring constantly.  Drizzle over cookies, let stand until set.

  Variations:  May substitute Pixie's Cranberry Jam for Pixie's Red Raspberry Jam

• Rugelach (Raspberry and Apricot)

  Using Pixie’s Raspberry Preserve and Apricot Marmalade as the filling brought my Rugelach recipes to a new level not to mention making the recipes easier. Making the rugelach batch takes some time and patience but well worth it.

  Cream Cheese Rugelach Dough Recipe:

  2 ¼ all purpose flour plus more to work (roll out the dough)
  ½ cup sugar
  ½ tsp salt
  8 oz unsalted butter cut into ½ in chunks
  8 oz cream cheese cut into 1 in chunks
  2 tsp Greek yogurt (plain or vanilla)
  2 large eggs (room temp)
  1 tsp almond extract

  Mix all the ingredients together. Do not over mix as you should see small pieces of butter and cream cheese. Separate the dough into 3 equal portions and chill 1 hour. The dough with remain fresh for up to 1 week in the frig. It can be frozen up to 1 month.

  Rugelach Assembling:

  1. Preheat the oven to 375 degrees. Line 2 half-sheet pans with parchment paper.
  2. Roll 1 portion of the dough into a rectangle between 1/8 and ¼ inch thick. Spread ½ jar of either the Apricot or Raspberry preserves leaving ½ of dough free on the end. Roll the dough into a tight cylinder and repeat the process with the other 2 dough portions. Place in the freezer for 15 minutes.
  3. Take out the dough cylinders one at a time and slice into 1 ½ inch pieces. Place each cookie seam side down on the cookie sheet. Repeat with the other 2 dough cylinders. Lightly brush the tops of the cookies with beaten egg. Generously spring the top with course baking sugar. Refrigerate the pans of prepared cooking for at least 10 minutes before baking.
  4. Bake the rugelach for 25 minutes or until golden brown. Cool the rugelach for a few minutes then transfer to a wire baking rack. Enjoy!

  

• Roasted Pork Loin Basted with Pixie’s Hot Dill Pickle Preserves

  This recipe is almost too easy. The hot pickle preserve adds all the flavor.

  4 lb pork loin score the fat in a diamond cut.
  1 large onion sliced
  4 carrots peeled and sliced
  4 stacks celery sliced
  6 cloves of garlic chopped
  2 tbsp olive oil
  1 tbsp salt
  1 tbsp black pepper
  1 jar Pixie’s Hot Dill Preserves (if you like less heat use the Pixie’s Dill Preserve)

  Add all ingredients (except the preserves) in the bottom of a roasting pan. Roast in the oven or air fryer for 15 minutes at 350 degrees.
  After 15 minutes start basting the loin with the preserves. Repeat every 15 – 20 minutes until the internal temp of the loin get to 145 degrees. Let rest for at least 15 minutes. This will yield a med – med well pork loin. Slice and serve with roasted vegetables. Sauce with the dill pickle roasting liquid.

  

• Orange Chocolate Pecan Pie

  I used Pixie’s Orange Marmalade instead Karo syrup and it turned out fantastic!

  Pie crust:
  1 1/2 cups all purpose flour
  1/2 cup cake flour
  1 cup cold butter (I find grating the butter while frozen give the best piece)
  1 cup ice cold butter
  1 tsp salt
  Combine all ingredients making sure not to over mix. Wrap in plastic and refrigerate 1 hour.

  Pie filling:
  1 jar Pixie’s orange preserves
  4 eggs
  3 oz melted butter
  3/4 cup brown sugar
  1 cup semi sweet chocolate morsels
  2 cups chopped pecans (lightly toast in the oven prior)
  3 oz bourbon (optional)
  1 tsp salt
  1 tsp pure vanilla
  Mix all ingredients together

  Preheat over to 375 and place the rack in the bottom rack of the oven.

  Roll out the chilled dough into a 10 inch glass pie pan.
  Note: a great trick to ensure that the crust stays crisp is to lightly brush Pixie’s apricot or orange preserves on the crust before pouring in the filling.

  Pour the filling into the unbaked pie shell, place on a sheet pan lined with parchment paper. Place in the oven and bake for 55 minutes or until the pie is set.
  Note: check after 30 minutes to make sure the crust edges are not browning too fast. Cover the edge with foil and continue to bake.

  

• Lemon Bars with Pixie’s Lemon Preserves

  Dough Recipe:
  1 cup soften unsalted butter
  ½ cup sugar
  2 cups all-purpose flour
  ½ tsp salt
  1 tsp pure vanilla
  ½ tsp baking soda
  Mix together and form in the bottom of a 8 X 8 inch pan. Bake at 350 degrees until the dough starts to get golden brown. Remove from oven and set aside

  Lemon filling:
  1 jar Pixie’s lemon preserve
  2 lemons (juice and zest)
  4 eggs (room temp)
  Mix together and pour over the set aside dough
  Bake in a 325-degree oven until the lemon mixture sets (about 30 minutes). Chill at least 2 hours before serving. Serve with fresh whipped cream.

  

• Black Forest Cupcake with Pixie’s Cherry Preserves

  This recipe was a big hit. My wife entered it into her office dessert contest and won. I didn’t want to tell them how easy the recipe is to make. Below is my recipe for sour cream chocolate cupcake but any good chocolate cake recipe work because the cherry filling made with the cherry preserves adds so much moisture to the cake.

  Cupcake Recipe:

  ½ cup unsalted butter
  2 oz semi-sweet chocolate
  2 lg eggs room temp
  ¾ cup sugar
  2 tsp vanilla
  ½ cup sour cream
  ½ cup unsweetened cocoa powder
  ¾ cup all-purpose flour
  1 tsp baking powder
  ¼ tsp salt

  Preheat oven at 350 degrees
  Melt the semi-sweet chocolate and the butter together add to all the wet ingredients in a mixer. Slowly add the dry ingredients and mix just until thoroughly mixed (don’t over mix).
  Fill lined cupcake portions 2/3 filled. Bake until a toothpick is dry. Let cool.

  Cherry Filling:
  1 jar Pixie’s Cherry Preserves
  1 can Bing cherries drained
  2 oz Kirtch cherry liquor
  Mix together and set aside.

  Whipped cream topping:

  2 cups heavy whipping cream
  ½ cup extra-fine sugar
  1 tsp vanilla

  Note: A trick to making sure that the whip cream will hold is to add 1 tsp of instant vanilla pudding mix while whipping.
  Whip to soft peaks and set aside.
  Cut a 1 ½ in hole in the top of each cupcake (save the top), spoon 1 tsp of cherry filling into the cupcake and add back the top.
  Pipe the whip cream around the edges of the cupcake top leaving a bare spot in the center. Spoon 1 tsp of filling into the center of the cupcake. Chill for at least one hour. Garnish with shaved chocolate.

  

• Pixie’s Blueberry Sugar Cookies

  Note: We used Pixie’s Blueberry Preserves for the cookie filling but any of the Pixie’s Preserves can be substituted.

  Sugar cookie recipe:

  2 2/3 cups of sugar
  2 cups softened butter
  2 eggs
  1 tsp almond extract
  2 tsp vanilla
  1 tsp salt
  1 tsp baking powder
  1 tsp baking soda
  3 1/2 cups all purpose flour
  3 jars blueberry preserves

  Beat the butter, sugar, eggs until fluffy.
  Add the vanilla, almond extract, salt, baking soda and powder.
  Slowly add the flour and mix until completely combined.
  Separate the dough into three, rolling each into a log using wax or parchment paper. Refrigerate for at least 2 hours.

  Making the cookies:

  Preheat oven to 350 degrees.
  Slice the dough in 1/4 inch disks. Place on a parchment lined baking pan at least 2 inches apart.
  Bake for 5 minutes then spoon heaping tsp of the preserves in the middle of the cookie. Return to the oven and bake until golden brown (about 6 minutes).

  Note: can also be made filled (stuffed preserve cookies).

  

• Mango Salsa with Pixie’s Pepper Jelly

  We found that using the pepper jelly instead of jalapeños give this salsa plenty of heat while adding a little extra sweetness. Fresh pineapple can be used instead of mangos.

  2 larger Mangos, peeled and chopped into 1/4 inch pieces
  1 red pepper diced into 1/4 inch pieces
  1/2 small onion diced
  1/4 cup chopped fresh Cilantro
  1/2 jar Pixie’s Pepper Jelly, heat for 30 seconds in the microwave
  1 tsp cumin
  1/2 tsp black pepper
  1 large lime or about 2 tbsp juice
  1/4 tsp salt

  Mix all ingredients together and refrigerate at least 1 hour before serving.

  

• Chocolate Raspberry Ganache

  8 oz semi sweet or dark chocolate
  1 cup heavy cream
  2 tbsp unsalted butter
  ½ jar of Pixie’s Raspberry Preserve
  3 oz of your choice of: Brandy or chocolate liquor (this can be omitted if you don’t want any alcohol)

  In a glass or stainless steel bowl, heat over a double boiler, stirring constantly until all the chocolate is melted and ingredients are incorporated. Serve warm.
  This ganache is great as a glaze for donuts, cakes and tortes. It will hold up to 2 weeks refrigerated.

• Greek Yogurt & Cream Cheese with Hot Raspberry Preserve

  1 jar Pixie’s Hot Raspberry Preserve
  1 pint plain Greek Yogurt
  1 lb. soften Cream Cheese
  ¼ cup chopped fresh chives
  1 lemon (juice plus zest)
  ½ tsp black pepper
  2 tb honey

  Mix all ingredients together and refrigerate for at least 1 hour.
  This dip is great to serve with fresh vegetables, fruit, toasted pita chips.

The amount of unique recipes we can create with Pixie’s Preserves products are endless! Please share your recipes with us!