We get that question a lot. In fact, it makes a lot of people shy away from the savory jams until they know what to do with them. Once they get a taste though, they can't turn back...which could by why our Roasted Garlic Onion Jam is one of our top sellers!
Our newest savory creation, Hot Pepper Peach Jam, was added to our growing line which already includes flavors like Apple Jalapeno, Hot Pepper, Red Pepper and Roasted Garlic Onion. Each flavor has both a sweet and savory side making them all very versatile products.
|Ham Stuffed Biscuits with Hot Pepper Peach Jam Spread|
- 4 ounces cream cheese, softened
- 2 Tablespoons Stonewall Kitchen Hot Pepper Peach Jam (can substitute Red Pepper Jelly or Hot Pepper Jam)
- 1 box Cheddar Herb Biscuit Mix, or your own favorite biscuits
- 1/4 pound ham, thinly sliced
- Combine cream cheese and Hot Pepper Peach Jam. Mix until smooth and uniformly blended.
- Preheat oven to 450 degrees F. Make biscuit dough according to instructions. Roll out dough to 1/2 inch thickness and cut into 1 1/2-inch rounds. Bake 8-10 minutes, or until golden brown. Remove from oven and cool. Split biscuits horizontally in half.
- Cut ham slices into strips, fold and place on bottom half of biscuit. Spread cream cheese mixture over ham and top with other biscuit half. Repeat for remaining biscuits.
|Apple Jalapeno Meatballs|
- 1 pound Swedish Meatballs (can use store bought or prepare your own)
- 1 jar of Apple Jalapeno Jelly (can also use any of our Savory Jams)
- Thaw meatballs, if frozen, and place in sauce pan.
- Add Stonewall Kitchen Apple Jalapeno Jelly (or jam of your choice)
- Heat and Serve
|Roasted Garlic Onion Pizza|
- 1, thin 12" pizza crust (such as Boboli or you could use our Pizza Crust Mix)
- 3 Tablespoons Roasted Garlic Onion Jam
- 1/2 cup Blue Cheese (can substitute goat, feta or the cheese of your choice)
- Preheat oven to 450 degrees F
- Spread Roasted Garlic Onion Jam over pizza crust
- Sprinkle cheese over the pizza crust
- Bake 8-10 minutes, or until cheese is melted and jam begins to bubble.
What is your favorite use for a savory spread?