Let your imagination follow the jams’ lead. Get cheese involved. Bake something stunning. Our recipes will get you started.
Quick and Easy
Jam Salad Dressing
Whisk together one cup oil and 2/3 cup vinegar. Mix in 3 - 4 tablespoons of your favorite Duluth Preserving Company jam. Add chopped fresh herbs, salt, and pepper to taste. If desired, add a small amount of soy sauce and/or honey.
Saute minced garlic and onion in oil until they are soft but not browned. Add an 8 ounce jar of your favorite Duluth Preserving Company jam and 1/4 cup white wine. Add pepper, paprika, cardamom, or other spice to taste. Cook over low to medium heat to reduce. Use on meats, vegetables, grains . . .
Grain bowls are healthy, tasty, easy meals to make. Learn how to make them, including with jam!
Cook enough grain: wild rice, quinoa, barley, or other grain for the number of bowls you'll make. Put a serving of grain in each bowl.
While the grain is cooking, cook and slice a protein as desired. Steam or grill fish or chicken, fry tofu, poach or hard boil one egg for each bowl. Select a soft cheese. Arrange slices on top of grains, covering 1/4 of each bowl.
Add enough raw or steamed greens to cover 1/2 of each bowl.
Choose a Duluth Preserving Company jam that pairs well with the greens and the protein. Add a tablespoon as a condiment on top of the protein. If you've cooked meat, prepare a pan sauce (deglaze the meat pan with a little wine, add a tablespoon or two of jam and reduce by 1/3) and drizzle it over the protein. A jam vinaigrette compliments a raw vegetable, cold protein bowl.
Finish off each bowl with thinly sliced, colorful vegetables, add sliced avocado or fruit, or toss with seeds, nuts, or crumbs.
Rhubarb Cinnamon Barbeque Sauce
1 teaspoon olive oil
1/4 cup onion, diced
1 clove garlic, minced
2 tablespoons ketchup
4 tablespoons water
1 tablespoon cider vinegar
1 tablespoon chipotle chlies in adobo sauce
1 teaspoon m olasses
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon paprika
Pinch of cayenne pepper
8 ounces Rhubarb Cinnamon Jam
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened and golden. Add garlic and cook for 2 or 3 minutes more. Add ketchup, water, cider vinegar, chipotle chilies, molasses, Worchestershire sauce, Dijon mustard, pepper, ginger, paprika, and cayenne. Stir until combined and simmer 1 to 2 minutes. Add Rhubarb Cinnamon Jam. Bring briefly to a boil, the reduce heat and simmer 5 minutes.
(with Plum Cardamom Jam)
Mix together in a large bowl, making a well in the center:
2 cups all-purpose white flour
3/4 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground cardamom, (or cinnamon, allspice, ginger or other complimentary spice)
Measure together in a glass measuring cup:
1 tablespoon apple cider vinegar
3/4 cup milk
Pour into a bowl and whisk together with:
1/4 cup canola oil
Pour the wet mixture into the well in the dry mixture, and gently stir just until batter is moist. The batter will be lumpy.
Fill each prepared muffin cup 2/3 full with batter. Top each muffin with 1 teaspoon Plum Cardamom or other Duluth Preserving Company jam. Use a fork or knife to swirl jam into batter. Sprinkle with vanilla sugar.
Bake for 20 - 25 minutes. Let cool in pan for 10 minutes before transferring to a rack. Serve warm with soft cheese, butter and/or more jam.
Apple Lemon Ginger Chicken
2 skinless boneless chicken breasts, rinsed and patted dry
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Duluth Preserving Company Apple Lemon Ginger Jam
1 tablespoon finely chopped shallot
1/2 teaspoon brown rice vinegar or cooking sherry
Whisk together jam, shallot, 1 teaspoon olive oil, and vinegar or sherry. Place the prepared chicken breasts in a 9" pie plate. Pour the jam mixture over the chicken breasts, turning to coat both sides. Cover the pie plate with a clean plate and let sit for 15 minutes.
In a skillet, heat 1 tablespoon olive oil over medium-high heat for 30 seconds. Place the chicken breasts in the pan, smooth side down (reserving the marinade), and cook for 7 minutes. Turn the chicken breasts over and lower the heat to medium low. Cover the pan after a minute or so to allow the meat to cook through. When the meat is cooked, in about 7 minutes, remove the lid and pour in the reserved marinade. Put a small pat of butter on top of the chicken breasts, and cook them another minute until they are glazed and golden.
Blueberry Glaze for Chicken or Pork
8 ounces Duluth Preserving Company Blueberry Maple Jam
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
2 tablespoons olive oil
Salt, pepper, and crushed red pepper to taste
Warm all ingredients, stirring together, and drizzled over chicken grilled or sautéed chicken or pork.
2 cups flour
1/2 cup confectioners’ sugar
3/4 cup butter
1 cup (1 – 8 oz. jar) Duluth Preserving Company Jam
2 tablespoons brown sugar
Preheat oven to 350°. Grease an 8 X 8 inch pan.
Using a pastry blender, combine flour, confectioners’ sugar, and butter. Process until the mixture resembles coarse crumbs. Measure out and set aside 1/3 of this. Press remaining mixture in the bottom of the prepared pan and spread with Duluth Preserving Company Jam. Mix brown sugar into the reserved flour mixture and crumble it over the jam filling. Bake for 40-50 minutes, until golden brown. Cool completely on a wire rack. Cut into squares to serve.
Raspberry Red Currant Brownies
3/4 cup (4 ounces) all-purpose flour
1 cup (8 ounces) sugar
3/4 cup (2 ½ ounces) unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (8 ounces) Duluth Preserving Company Raspberry Red Currant Jam
1/4 cup (2 ounces) water
4 tablespoons butter
1 large egg, lightly beaten
Preheat oven to 350°. Grease and lightly flour an 8-inch square baking pan.
Combine flour, sugar, cocoa, baking powder, and salt in a large bowl and blend them well using a fork or a whisk. Melt butter and combine it with raspberry preserves and water in a separate bowl. You may press jam through a sieve to remove seeds. The raspberry taste is more pronounced with the seeds remaining. Add jam mixture to flour mixture and stir well. Add egg and stir until the batter is smooth. Transfer batter to the prepared pan. Bake for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack.