Vickie’s Jelly Jar
Gourmet Jams and Jellies

Recipes to use with jam, jellies, preserves and butters

• Sweet Potato Dumpling Roll Ups
  (Pecan Jam or Cinnamon Roll Walnut Jam)
  1 can Hungary jack biscuits
  2 or 3 sweet potatoes peeled (cut like French fries – 1 inch)
  1 (11oz) jar cinnamon roll walnut jam
  1 ½ cups water
  2 cups sugar
  1 cup butter
  1 tsp vanilla
  
  Melt butter in a 9x13 inch dish.  Pull each biscuit apart to make two round pieces.  Roll each biscuit piece out of floured surface and place two sticks of sweet potato in biscuit and ½ tsp walnut jam.  Pinch biscuits in pan. Boil sugar and water until sugar is dissolved.  Add vanilla and pour over sweet potato biscuits in pan.  Bake 350 degrees for 35-45 minutes or until biscuits are brown.  Remove from oven and cool 20 minutes to allow sauce to thicken.
  
  
• Pecan or Walnut Jam
  Take ½ tbl jam and put in a dough crescent roll.  Roll and bake.  When they come out of the oven, shake in convection sugar.
  
  
• Pecan & Walnut Jam
  Melt jam over hot sweet potatoes coming out of oven, use as a cookie filler, or top onice cream.  Core an apple and stuff with jam, dot with butter and bake.
  
  
• Pecan Jam Cheesecake
  1 (6oz) jar of Pecan Jam
  2 (8oz) blocks of softened cream cheese
  1 graham cracker piecrust
  1 (13oz) carton cool whip
  
  Mix together with hand mixer, pecan jam and cream cheese.  Put in pie crust.  Cover with cool whip.  Refrigerate 2 hours.
  
  
• Pecan  Jam
  Take:
  1 (16oz) jar of pecan jam
  ¼ cap bourbon
  3 tbls brown sugar
  1/8 cup pineapple juice
  1/8 cup coconut
  
  Mix all of the above well.  Follow cooking instructions to “Big John’s baked Virginia Ham” below.
  
  
• Garlic Jelly
  Glaze on chicken on grill, pork, ham, meat loaf (10 minutes before taking out of oven).  Add a tablespoon or two to your macaroni salads. Heat enough garlic jelly in a frying pan until hot and bubbly.  Throw your scallops in and put top of pan on for about four minutes or until scallops and cooked. East scallops by themselves or take entire pan and pour on top of angel hair pasta.
  
  
• Garlic Jelly Meatballs
  Take:
  1 (11oz) jar of garlic jelly
  1 (16oz) can of tomato sauce
  1 (16oz) crushed tomatoes
  
  Mix together and put in crock-pot.  Add the small meatballs (I buy at Sam’s Club the small Italian).  Put enough meatballs to cover with sauce.  I use less than ½ the bag.  Allow to cook in crock pot until thoroughly hot.
  
  
• Virginia Hospitality Topping
  1 (11oz) jar of jam
  1 stick butter
  
  Put jam and butter in pan and boil slowly for five minutes.  Pour over any yellow or white cake.  Poke holes while pouring.  When cake cools, jam will firm back up in cake.
  
  
• Virginia Hosp. Jam
  Use on ice cream, Chick and/or hot sweet potatoes
  
  
• Big John’s baked Virginia Ham
  1 med pork shoulder picnic ham
  1 (11oz) jar Virginia’s hosp. Jam
  1 cup water
  
  Wash ham and put in a 13x9 pan with water, cover with tinfoil.  Cook at 250 degrees for 1 hour.  Remove from oven and take skin and fat off ham.  Spread ½ jar of jam and ham.  Put back in oven covered at 300 degrees until meat thermometer reads at 160.  Remove from oven and spread the rest of the jam on the ham again.  Put back in oven covered until thermometer reads 170.  Take out of oven and slice.
  
  
• Hot Jalapeno & Green Jelly Brie Hors D’oeuvre
  1 (11oz) jar of hot jalapeno pepper or green pepper jelly
  1 (12oz) cheese brie (cut in small cubes)
  2 pie doughs (cut into small squares)
  
  Take small muffin pan, put square pieces of dough in each tin.  Take a small square of brie, place on top of dough; then take ½ to 1 tsp jelly on top of brie.  Bake at 350 until melted.
  
  
• Green Pepper or Hot Jalapeno Pepper Jelly
  Take philo dough and wrap this around brie cheese.  Put pepper jelly on top of brie.  Close dough.  Bake 350 degrees until hot and bubbly.  Serve with crackers.
  
  
• Lemon Butter
  Take a white cake mix and bake 3 round pans.  Make or buy a cream cheese frosting.  Take first layer of cake, spread cream cheese frosting, then pour 1/3 of lemon butter on top.  Put on the second layer and do the same thing.  Put on third round cake on top and cover entire third layer and sides with the rest of the cream cheese frosting.
  
  
• Lemon Butter
  Heat and glaze cakes, pastries.  Mix 1 (16oz) lemon butter and 3oz softened cream cheese.  Use as a fruit dip or put on fresh baked sconces.
  
  
• Pumpkin Pie Butter
  One customer loves this on her pancakes.  Heat and serve as a fruit dip like apples.